Etimek Cake

I have made the etimek cake several times when I wanted something sweet quickly, without complicated dough or baking. Toasted bread is easy to find, and the cream is made with readily available ingredients. The most time-consuming part is caramelizing the sugar, but it’s not difficult at all. I love that you can put any fruits you have on top and it looks impressive even with little effort.

Quick Info

Total time: about 1 hour + at least 3-4 hours chilling
Preparation time: 20 minutes
Effective cooking time: 25-30 minutes
Number of servings: 10-12
Difficulty: easy
Recipe type: no-bake cake, suitable for guests or a quick dessert

Ingredients

Base:
half a pack of Mulino Bianco toasted bread slices (or other dessert toasted bread, about 200-250 g)

Syrup:
300 g sugar
400 ml water

Cream:
1 liter milk
6 tablespoons sugar
1 packet vanilla sugar
6 tablespoons flour
2 tablespoons cornstarch
1 tablespoon butter

For decoration:
200 ml liquid cream (for whipping)
sliced fresh fruits (bananas, strawberries, kiwi)
optional: nuts, hazelnuts, coconut, almond flakes, or pistachios

Preparation method

1. Prepare the caramel syrup:
Pour the sugar into a heavy-bottomed saucepan and place it over medium heat. Let the sugar melt without stirring at first. When it starts to turn a golden-brown color and is completely liquid, carefully add the 400 ml of hot water. Be careful, it will bubble quite a bit. Stir until the caramel dissolves again, let it boil for 5 minutes, then turn off the heat. Allow the syrup to cool for about 10 minutes.

2. Prepare the base:
Take a rectangular or square baking dish with higher sides and arrange the toasted bread slices side by side to cover the bottom as much as possible. If there are gaps, cut pieces from the slices to fill the spaces.

3. Soak the base:
Pour the warm (not hot) caramel syrup over the toasted bread slices. Try to cover them evenly so that they all soak up. Let them absorb the syrup while you prepare the cream.

4. Prepare the cream:
Put the milk in a saucepan. Add the sugar, flour, cornstarch, and vanilla sugar. Mix well with a whisk to avoid lumps. Place the saucepan over low to medium heat and stir continuously. When the cream starts to boil, it will thicken, like a pudding. Remove from heat and add a tablespoon of butter. Mix well. Let the cream sit for 5 minutes, just until it is no longer hot.

5. Assemble the cake:
Pour the (still hot) cream over the soaked base and level it with a spatula or the back of a spoon to cover everything evenly.

6. Decorate and finish:
Let the cake cool completely at room temperature, then refrigerate for at least 3-4 hours. You can make it the night before and leave it in the fridge until the next day; it holds its shape better.

Before serving, whip the liquid cream until it thickens. Slice the fruits thinly. Arrange the fruits over the entire surface of the cream, then spread the whipped cream over or in a thin layer, to taste. Finally, sprinkle coconut flakes, pistachios, almonds, or hazelnuts, depending on what you have on hand.

Why I make the recipe often

I love that I don’t have to bake anything, you don’t need a mixer for the cream, and you can use any fruits. It’s quick to make, especially if you need a dessert for the next day. It keeps its texture and taste well even after a few days in the fridge.

Tips and variations

Tips

If your baking dish is too small or too large, adjust the amount of bread to get an even layer.
Do not pour the hot syrup directly over the toasted bread, as it may crumble or soak too much.
Stir the cream frequently on the heat to prevent it from sticking or forming lumps.

Substitutions

Mulino Bianco toasted bread can be replaced with any other plain toasted bread, even older toast, but the best texture is with dessert bread.
Instead of liquid cream, you can use plant-based cream if you want a lactose-free option.
If you don’t have cornstarch, just use flour, but cornstarch helps make the cream smoother.

Variations

You can add a layer of bananas, strawberries, or kiwi between the base and cream, not just on top.
You can add rum or orange essence to the syrup for a different flavor.
If you want a lighter cake, skip the whipped cream and just use fruits and nuts.

Serving ideas

It cuts best after sitting in the fridge overnight.
It’s suitable with coffee or as a dessert after a lighter meal.

Frequently asked questions

Can I use regular toasted bread?
Yes, just make sure it’s not too thick and is crispy. Toast bread works if you toast it in the oven beforehand.

Can I make the cream only with cornstarch?
Yes, but you need to adjust the quantity – if you want only cornstarch, use about 4-5 tablespoons instead of 6 of flour.

If I don’t have liquid cream, can I put something else on top?
You can use Greek yogurt, mascarpone whipped with a bit of honey, or just leave the fruits and nuts for decoration.

How long should it stay in the fridge?
Ideally overnight, but it can also be served after a minimum of 3-4 hours of chilling. The longer it sits, the nicer it cuts.

Nutritional values

Approximately, for one slice (out of 12 servings): about 260 kcal, 6g protein, 38g carbohydrates, 9g fat. Values may vary depending on the type of bread, the amount of fruit, and whipped cream added. The cake has carbohydrates mainly from sugar and bread, and the fats mainly come from cream and butter.

Storage and reheating

It can be stored in the fridge, covered with plastic wrap or a lid. It lasts well for 2-3 days. It is not reheated; it is a cake that is served cold. If it sits too long, the cream and fruits may release a little water on the surface, but it does not affect the taste.

 Ingredients: Base: half a pack of Mulino Bianco toasted bread slices Syrup: 300 g sugar 400 ml water Cream: 1 l milk 6 tablespoons sugar 1 packet vanilla sugar 1 tablespoon butter 6 tablespoons flour 2 tablespoons cornstarch For decoration: 200 ml liquid cream sliced fruits (bananas, strawberries, or kiwi) nuts, hazelnuts, coconut, almond flakes or pistachios

 Tags:  etimek cake