Cake on banana cake layers layered with coconut custard, It turns out full of rich aroma and taste. Bananas Added in the dough, make the cakes surprisingly wet, and they don’t need additional impregnation. A gentle custard in coconut milk – this is something unique! Slices complete the whole composition of the cake bananas and coconut flakes, which are added already during assembly.
Recipe author – Mary Sue Millikan and Susan Feniger – American chefs, restaurateurs, cookbook authors, and also radio and television presenters specializing in latin american the kitchen
Time: 2 час. thirty min Difficulty: easy Servings: 12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cakes
- 200 gr. butter
- 1.5 tbsp. white sugar
- 3 large eggs
- 0.5 tbsp. yogurt
- 1 and 1/3 Art. mashed ripe banana
- 1 and 1/3 Art. sifted flour for baking
- 1 tsp baking powder
- 3/4 tsp salt
- 3/4 tsp baking soda
- 0.5 tbsp. finely chopped pecans
Coconut Custard
- 400 ml. coconut milk
- 1 tbsp. milk
- 2/3 Art. Sahara
- 5 egg yolks
- 1/3 Art. corn starch
Topping
- 3 bananas, sliced
- 1/4 Art. lemon juice
- 2 tbsp. l Sahara
- 1 tbsp. coconut flakes toasted golden brown colors
Recipes with similar ingredients: premium flour, pecans, coconut milk, eggs, yogurt, coconut cream, coconut cereal bananas
Recipe preparation:
- Preheat the oven to 175 ° C. Butter 2 forms for cake layers with a diameter of 22 cm.
- In a mixer bowl, whisk the butter and sugar until you get light and magnificent mass. Add eggs one at a time, mixing well after each addition, and continue to beat until lush. Add the yogurt and mashed banana and mix. Separately sift together dry ingredients (flour, soda, salt, baking powder), then add them to the dough and mix everything with a mixer at low speed.
- Knead the dough for one minute at medium speed, then stir pecans and evenly pour the dough into two prepared forms for cakes. Bake for 25-35 minutes until a toothpick is inserted into the middle of the cake will not come out clean. Take the cakes out of the oven, give cool them a little for 5 minutes, then put on a wire rack. Collect the cake when the cakes have cooled completely.
- Coconut Custard: Cover the pan with parchment paper and cut another piece of paper of the same size. Set the paper aside for a while. Mix coconut and cow’s milk. Pour sugar and starch into a bowl, mix with a fork so that there are no lumps. Then mix sugar and corn starch with egg yolks and 1 tbsp. milk mixture. Whisk until homogeneous mass.
- In a thick-bottomed pan, bring the remaining milk mixture to boiling. Pour it, constantly whipping, into a bowl with yolk a mixture. Then pour everything back into the pan, put on medium fire and keep stirring. Cook while on the surface custard will not start to form small bubbles. Then remove the cream from the stove and pour on a baking sheet covered with paper. Cover the top with another sheet of parchment, laying it directly on top cream surface to prevent crusting. Put in the fridge.
- Cake assembly: gently mix the slices in a large bowl banana with lemon juice and sugar. Cut the convex apex with one cake so that its surface is flat, then grease a thin layer of custard. Put all the bananas on the bottom layer so that the cake is not visible. Spread another layer of coconut cream. Then put the second cake on top and generously lubricate it coconut cream. Garnish the cake with fried coconut flakes.
