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Cake with bananas, nuts and chocolate

Cake with bananas, nuts and chocolate, Prescriptions, Any category, Any kitchen, European cuisine, Pastries and desserts, Cakes

Ingredients portion 4

Sour cream 20% 350 g

Sugar 2.5 cups

Chicken egg 4 pieces

Potato starch 3 tablespoons

Wheat flour 1.5 cups

Detergent soda 3 teaspoons

Milk ½ cup

Condensed milk 1 can

Butter 300 g

Peanuts 85g

Bananas 1 piece

Cocoa powder 1 tablespoon

Cooking instructions 2 hours

1 For each crust you will need: ½ cup sour cream, ½ cup sugar, 1 egg, 1 tablespoon starch, ½ cup flour, 1 teaspoon soda and one of the additives (bananas, crushed peanuts, cocoa).

2 For the crusts, beat the egg and sugar, add the soured cream, flour, starch, vinegar (or lemon juice) baking soda and one of the additives (add a banana for the first crust, peanuts for the second and cocoa for the third).

3 Bake the cakes in a preheated oven (180-200 degrees) for 18-20 minutes. When the crusts have cooled, cut lengthwise with a cold knife to make 2 thin crusts. You will end up with 6 thin shortcakes.

4 For the cream you need: 1 egg, 1 cup sugar, milk, condensed milk and butter.

5 For the cream, beat the egg and sugar, then add the cold milk. Place in a water bath and cook with constant stirring until thickened. Leave the mixture to cool.

Pork in a pot with potatoes

6 Beat the softened butter with a mixer, gradually incorporate the custard mixture and condensed milk.

7 Brush each cake with cream. It is best to leave the cake to soak overnight. Then decorate with fruit, berries, nuts or grated chocolate.

Recipe tip The good thing about this cake is that you can change the ingredients. Instead of bananas, put sultanas, for example, or poppy seeds or dried apricots, etc. Everyone can choose a filling to suit their tastes!

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .