Coca-Cola Cream Cake

Sometimes, when I have leftover sweet bread after the holidays or a visit, I prepare a quick cake with Coca-Cola cream. It's nothing sophisticated, but it brings together everything I have in the cupboard – slices of sweet bread, some stray ladyfingers, and that instant pudding mix I use when I want a hassle-free dessert. I've made it for both kids and during fasting days (using sweet bread and ladyfingers without animal-derived ingredients). It's the kind of dessert you leave in the fridge overnight, and it tastes even better the next day.

Quick Info

Total Time: 25 minutes + at least 6 hours in the fridge (ideally overnight)
Servings: 8-10 slices
Difficulty: Easy

Ingredients

- 4 slices of sweet bread (about 1.2 inches thick each)
- 5-6 ladyfingers
- 1250 ml Coca-Cola
- 6 tablespoons granulated sugar (can be adjusted to taste)
- 2 packets of caramel pudding mix (80 g total)
- chocolate flakes (for decoration)
- whipped cream (optional, for serving)

Instructions

1. Cut the slices of sweet bread to about 1.2 inches thick. Choose a medium glass or ceramic dish (about 9x9 inches or something similar).
2. Arrange the slices of sweet bread on the bottom and sides of the dish. If there are gaps, cut the sweet bread or place ladyfingers to cover as much as possible.
3. Interleave ladyfingers between the sweet bread. They will soak up the liquid and help bind the layers together.
4. Evenly drizzle 500 ml of Coca-Cola over the layers. The slices should be well soaked but not swimming. If your sweet bread is drier, you can add a little more liquid.
5. In a saucepan, add the remaining Coca-Cola (about 750 ml). Mix the pudding powder with the sugar, then pour it over the soda and whisk well to avoid lumps.
6. Place the saucepan over medium heat and continuously stir until it thickens to a creamy consistency (about 5-7 minutes). The pudding won't set exactly like one made with milk, but it will thicken enough to pour.
7. Immediately pour the hot pudding over the layer of sweet bread and ladyfingers. Smooth it out with a spatula.
8. Cover the pudding with another thin layer of sweet bread and ladyfingers, using any leftovers. Lightly drizzle the top with a bit of remaining Coca-Cola, without overdoing it.
9. Cover the dish with plastic wrap and refrigerate for at least 6 hours, but ideally overnight. The layers will settle, and the pudding will bind everything together.
10. Before serving, invert the cake onto a platter or cut directly from the dish. Decorate with chocolate flakes and, if desired, whipped cream.

Why I Make This Recipe Often

The Coca-Cola cream cake is quick to make, requires no baking, and solves the problem of leftover sweet bread or ladyfingers. I can easily adapt it for fasting. It keeps well in the fridge and tastes better the next day when the flavors meld and the texture improves. It's perfect when I want a quick dessert without using too many dishes or spending too much time in the kitchen.

Tips and Variations

Tips

- If you have fresh sweet bread, don't soak it too much. If it's older or drier, soak it a bit more generously.
- The cream will thicken better if you let the pudding boil for a few good minutes, without rushing.
- Don't let the cream cool before pouring it, or it won't spread evenly.
- If you want firmer slices, leave the cake in the fridge overnight, not just for a few hours.

Substitutions

- Instead of ladyfingers, you can use plain biscuits, cut lengthwise.
- Coca-Cola can be replaced with another dark soda (for example, Pepsi), but the taste will be slightly different.
- For a sugar-free version, you can use Coke Zero and sugar-free pudding, but the texture won't be exactly the same.

Variations

- Use chocolate pudding instead of caramel for a different flavor.
- You can add raisins or chopped nuts to the cream.
- For a more festive look, alternate layers of cream and sweet bread, making 2-3 tiers in a taller dish.
- For a coffee flavor, add a few tablespoons of strong coffee to the Coca-Cola for soaking.

Serving Ideas

- Garnish with fresh fruit, such as raspberries or strawberries.
- You can serve with plant-based whipped cream on fasting days.
- For added texture, sprinkle toasted almonds on top.

Frequently Asked Questions

1. Can I use a different type of sweet bread?
Yes, any simple sweet bread, with or without filling. If it has a lot of cocoa or nuts, the cream will be a bit darker.

2. Can it be prepared a day in advance?
Yes, it is even recommended to let it chill for at least 6 hours, ideally overnight.

3. Can I use only ladyfingers, without sweet bread?
Yes, but the final texture will be more uniform, similar to tiramisu.

4. What can I use if I don't have caramel pudding?
You can use vanilla or chocolate pudding, but the taste will be different. A mix of two flavors works too.

5. Is it necessary to pour the cream hot?
Yes, the warm pudding soaks into the layers better and binds the composition. If it cools, it will firm up and won't spread evenly.

Nutritional Values

One slice (out of 10): approximately 270 kcal, 52 g carbohydrates, 3 g fat, 4 g protein. The value depends on the sweet bread used and the amount of whipped cream or toppings. It contains sugar from Coca-Cola, sweet bread, and pudding. For a lighter version, use sugar-free Coca-Cola and lower-calorie sweet bread.

Storage and Reheating

The cake can be stored in the fridge, covered, for up to 3 days. It is not reheated – it is served cold, directly from the fridge. If left longer, the layers become softer, but it doesn't affect the taste. Whipped cream or decorations should only be added before serving.

Slices of sweet bread, cut to about 3 cm, are placed at the bottom and sides of a glass dish, interspersed with ladyfingers and soaked with Coca-Cola to ensure they absorb well. Meanwhile, prepare the pudding according to the instructions on the package, but replace the milk with Coca-Cola. The still warm pudding is poured over the sweet bread and ladyfingers in a thick layer. Cover the pudding with more sweet bread and ladyfingers, cover it, and refrigerate, preferably until the next day. The next day, turn it out onto a platter and decorate with chocolate flakes or whipped cream. Enjoy your meal!

 Ingredients: 4 slices of cozonac, 5-6 ladyfingers, 1250 ml of Coca-Cola, 6 tablespoons of granulated sugar, 2 packets of caramel-flavored pudding powder, chocolate flakes for decoration.

 Tags:  cake cake with sweet bread