Cake crumbs

Cake crumbs are small fragments or pieces that break off from a cake, sponge cake, or layer cake when it is cut or handled. These remains are usually spongy and retain the flavor and texture of the original cake, making them ideal for repurposing and avoiding waste in the kitchen.

Origin: Cake crumbs do not have a specific origin, as they are a common byproduct in the making and preparation of all types of cakes in numerous culinary cultures. However, their creative use in pastry recipes is quite popular in Hispanic and global cuisine.

Properties: Cake crumbs are rich in carbohydrates due to the flour and sugar contained in the original cake. Depending on the ingredients of the cake, they can also provide small amounts of fats, proteins, and flavorings such as vanilla, cocoa, or fruits. Their soft texture makes them ideal for preparing fillings, dessert bases, truffles, or for adding to ice creams and mousses.

Synonyms in Spanish from Latin America: Although the term "migas de pastel" is quite clear and common, in some countries they may also be called migajón, miga de torta, or simply migajas de pastel. In some places, the term sobrantes de bizcocho is used to refer to these particles.

In cooking recipes, cake crumbs are a practical and delicious resource for making the most of ingredients and creating new sweet preparations with a homemade and authentic flavor.