From rolls to delight: The art of coconut cake cream

This isn't surprising at all. It's uncommon to hear that the cream was made from rolls. Particularly when we mention that they are ordinary white bread rolls, which are not typically associated with baking. And yet, it is indeed possible.

Kaiser rolls immediately evoke thoughts of breakfast. Their distinctive shape with five cuts originates from Vienna, where bakers first created them in tribute to Emperor Franz Joseph. They are crispy and delicate, with buttery undertones. Perhaps that's why children adore them so much. It might also be the reason we occasionally buy too many rolls. So, what can we create from them when they begin to dry out?

We often stress that moderation and planning are the first steps to avoiding food waste. Bread remains one of the most frequently discarded products. This calls for contemplation. Therefore, when we find ourselves with too many rolls at home, we should promptly plan to make something out of them. Kaiser rolls are delectable but tend to dry out rapidly.

Using stale bread in the kitchen to create various dishes is neither a modern invention nor exclusive to the zero-waste movement. Our grandmothers mastered it long ago. Rolls are ideal for grating. They can also serve as an ingredient for casseroles, dumplings, or small croutons for soup.

An intriguing idea is to utilise the rolls to prepare a delectable cream for cake. Coconut shavings pair perfectly with this kind of paste. Together, they create such a delightful taste that there will undoubtedly be questions: what's this cream made from?

Ingredients:

For the sponge:

• 5 eggs,
• 150g caster sugar,
• 100g cake flour,
• 40g potato starch,
• 1 teaspoon baking powder,
• 40g butter.

For the cream:

• 100g coconut shavings,
• 3 kaiser rolls,
• 3 cups of milk,
• half a cup of sugar,
• 1 packet of vanilla sugar.

Additionally: blackcurrant jam or another favourite.

For the topping:

• 100g coconut shavings,
• 2 tablespoons butter,
• sugar to taste.

Instructions:

1. Start with the sponge. Melt the butter and let it cool. Separate the egg whites from the yolks.
2. Lightly beat the egg whites. Add half of the sugar to them. Use a mixer on high speed to beat the whites into stiff peaks.
3. In a separate bowl, beat the yolks with the remaining sugar until fluffy.
4. Combine the yolks with the liquid butter and quickly mix. Sift the flour mixed with potato starch and baking powder into the mixture in batches. Mix until the ingredients are just combined.
5. Gently fold the egg white foam into the batter.
6. Line a 21cm x 21cm baking tin with baking paper. Pour the batter into the tin and place in an oven preheated to 175 degrees Celsius (approximately 347°F). Bake for about 45 minutes.
7. Once cooled, cut the sponge in half.
8. Soak the rolls in milk; when absorbed, add sugar, vanilla sugar, and coconut shavings.
9. Mix all the ingredients and cook on low heat for 5 minutes, until the mixture thickens.
10. Whip the butter into a fluffy consistency, then slowly add the cold coconut mixture, continuously beating.
11. Spread the sponge layer with jam, then add the coconut mixture.
12. Cover with the second sponge layer. Spread the toasted coconut shavings on top.