Banana Pudding Cake

Usually banana pudding is prepared as a standalone dessert, but as a filling for the cake, it’s also great, after all, in fact, it is partially a custard. Cook like that the cake is not difficult, and the result is beyond praise – tender crispy wafer biscuit pudding не оставят равнодушным. Time: 1 hour. 45 minutes Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cakes

• 3 ripe bananas
• 2 tsp freshly squeezed lemon juice
• 165 gr. butter, soften
• 2 tbsp. Sahara
• 3 large eggs
• 310 gr. vanilla waffle cookies, crumble
• 1 tbsp. yogurt or kefir
• 2 tsp vanilla extract

Filling

• 2 large eggs
• 1/4 Art. Sahara
• 1 tbsp. l flour
• 1 tbsp. l corn starch
• A pinch of salt
• 1 tbsp. milk
• 1/4 tsp vanilla extract
• Powdered sugar, for sprinkling

Recipes with similar ingredients: bananas, biscuit cookies, lemon juice, yogurt, kefir, milk, vanilla extract, eggs, starch

Recipe preparation:

1. Preheat the oven to 175 ° C. On two round baking dish (23 cm in diameter) spray a non-stick spray and sprinkle lightly their flour.
2. Korzhi: in a small bowl, mash the bananas and stir in them lemon juice. Beat with an electric mixer butter and sugar until airy, for about 5 minutes. Add eggs, one at a time, whipping after each additions. In three sets, add the vanilla waffle cookies, and yogurt in two sets, start and finish with cookies. Whisk to mix everything, then add crushed bananas with vanilla and beat to a completely uniform consistency.
3. Distribute the dough evenly between the shapes and bake for about 1 hours, a toothpick stuck in the center of the cake should remain clean. Cool in molds for 10 minutes. before laying out on grill for complete cooling.
4. Stuffing: separate the yolk from the protein of 1 egg. Protein throw it away. In a pan with a whisk, mix sugar, flour, corn starch and salt until completely mixed. Stir in the egg yolk and the remaining whole egg, then stir in the milk. Cook on medium heat, stirring often and not covering, until the pudding thickens, 5-7 minutes Remove from heat and stir in the vanilla extract.
5. Cover the pudding with cling film placing it directly on it surface in order not to form a crust. Put in refrigerator to cool completely for about 30 minutes.
6. Distribute the pudding between the cakes. Cool the cake for 30 minutes – 1 hour for the filling to freeze. Sprinkle right before serving icing sugar cake.