I know that in every home after Christmas there are leftovers. A beautiful yeast cake has a lot of fans when it is fresh. After a while, there are fewer and fewer fans, and in the end the cake is only good for those who even like it stale with butter and hot tea. I like this kind of cake, so in my home yeast cake never goes to waste.

Today I would like to share with you the recipe for how to use up Christmas yeast cake. Charlotte is a dessert which is a second life for yeasty cake. The dessert is fragrant, sweet, and crunchy on the outside, and deliciously soft and fruity inside.

The recipe comes from the magazine "Moje gotowanie" ("My cooking"). I changed only the fruit. Instead of apples and currants I added cranberries, blueberries and blackberries.

Ingredients (for 2 people)
6 slices of yeast cake
3 tablespoons of butter
100ml of milk
2 fistfuls of fresh cranberries
a fistful of blueberries
a fistful of blackberries
3 tablespoons of maple syrup
2 tablespoons of orange juice
a pinch of cinnamon

Wash the fruit and put it with the maple syrup, orange juice and cinnamon into a pot. Boil until the fruit is soft and the juice thickens.
Heat the oven up to 200C. Smooth some small casserole dishes with some butter. Melt the rest of the butter and mix with the milk. Quickly dip the slices of the yeast cake into the milk and use them to cover the bottom and the sides of the dishes (leave two pieces of the cake to cover the top of the desserts). Put the fruit into the dishes and cover with the pieces of the cake. Smooth with the rest of the milk with butter. Bake for 25-30 minutes. Serve with natural yoghurt or yoghurt vanilla sauce.

Enjoy your meal!

Try also:
Simple poppy-seed cake with white chocolate
Upside down cake with pineapple and almonds
Citrus cake with ground rice