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Vanilla and banana cream cake

Vanilla and banana cream cake


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a quick sweet recipe to everyone's liking

  • 5 eggs
  • 5 tablespoons flour
  • 5 tablespoons sugar
  • 1 sachet of Dr. Oetker vanilla cream
  • frisca Dr. oetker
  • bananas

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Cake with vanilla cream and bananas:

WHEAT:

Beat the egg whites, then add 5 tablespoons of sugar, beat the foam until the sugar melts, then add the yolks. Beat further, then add 5 tablespoons of flour in a row, mixing with a wooden spoon or spatula. Place in a greased pan lined with flour. Put in the hot oven

Meanwhile, prepare the vanilla cream and whipped cream

When it has cooled, cut it in half and grease it with cream, place the banana slices on top of the cream. Garnish with whipped cream. Keep cool



Banana cake with vanilla cream

Countertop ingredients: 2 eggs, 120 ml drinking yogurt, 60 g ground walnuts, 50 ml sweet milk, 180 gr flour, 1/2 teaspoon baking powder, 2 teaspoons black cocoa, a pinch of salt, 50 gr butter with 80% fat , 100 gr sugar, 1 teaspoon vanilla extract

Cream ingredients: 4 egg yolks, 125g sugar, 60 g flour, 2 sachets of gelatin (20 g), 500 ml of sweet milk, 1 sachet of vanilla sugar, a pinch of salt, 50 g butter with 80% fat

Ingredients for the glaze: 250 g dark chocolate, 2 tablespoons coconut oil

Other ingredients: 4 bananas, 200 ml liquid coffee

Method of preparation. Countertop preparation. The soft butter kept at room temperature is placed in a bowl, over it the sugar is added and mixed until it becomes creamy. Over the eggs add eggs one by one and mix after each until incorporated. Add the yogurt, ground walnuts, milk. and vanilla extract and mix until you get a homogeneous composition. Add flour mixed with baking powder, cocoa and salt to the composition, then mix until you get a lump-free composition.

Wallpaper with baking paper a round baking force with a diameter of 25 cm, and removable walls, pour the composition and put the baking tray in the preheated oven at 180 degrees. Bake for about 30-35 minutes, until it passes the toothpick test. When it is baked, take it out of the mold and put it on a grill to cool, then cut it in half. One part of the countertop must be thicker, the other thinner.


How to assemble the cake

Now it's time to assemble the cake.

After emptying the inside, we syrup it, then we place the banana halves sprinkled well with lemon juice, thus preventing the oxidation of the bananas.

Cover with cream and decorate with crumbled leftovers.

Cover the cake with cling film and put it in the fridge for a few hours or even overnight. I leave it overnight because the flavors blend better, the top becomes moist and the cream has a perfect consistency. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Cake with raspberry mousse and truffles, bananas and vanilla mousse

countertop
Separate the egg whites from the yolks.
Mix the egg whites with the salt then gradually add the sugar and mix until completely diluted.
Rub the yolks with the oil and water and add them over the egg whites.
Sift flour mixed with starch, cocoa and baking powder. Add them over the eggs and lightly incorporate with a spatula.
Preheat the oven.
Wallpaper a cake form (or pan) with a diameter of 28 cm with baking paper, pour the composition and level.
Put the tray in the oven, over low heat, and bake for 30 & # 821135 min (we do the toothpick test)
Leave to cool then cut it in half horizontally.

Cream 1.
Put hydrated gelatin in a few tablespoons of cold water.
Mix the whipped cream (not too much because it hardens and when we add the mixture with gelatin).
Put the raspberries together with the sugar and the truffles in a saucepan over low heat.
Mix well until the truffles melt. Turn off the heat and add the gelatin to the hot mixture.
Stir until diluted. We put the pot in another one in which we put cold water and we cool the COMPLETE composition.
Pour it over the whipped cream and homogenize with a spatula.
Wallpaper a vessel with a diameter of 20 cm with food foil.
Pour the composition, level and let cool for at least two hours.


Cake with caramelized apples, bananas and vanilla cream

Coat the cake tray with baking paper, then grease the paper with butter.

Sprinkle the 3 tablespoons of sugar in the pan, then place the apple slices on the entire surface of the tray. We distribute them in the form of a flower.

Put the tray in the preheated oven over medium heat to caramelize the apples.

While the apples are in the oven, prepare the top composition: mix the eggs with the sugar, then add the milk, the oil and the flour mixed with the baking powder. Divide the obtained composition into 3 and bake 3 countertops (sheets). If you want you can put it all, and at the end cut the top in 3.

After the apples have softened (approx. After 10-15 minutes), take the tray out of the oven and pour over the apples 1/3 of the obtained top composition. Put the tray in the oven and bake for approx. 10-15 minutes. Check with a toothpick if the countertop is ready. Remove and leave to cool. This will be the first countertop that we will place on the plate when we assemble the cake.

Do the same with the rest of the composition (bake 2 more sheets, but without apples). Leave them to cool.

In a bowl add the yolks and sugar. Stir until the sugar melts, then gradually add the starch and mix well without lumps.

Gradually add the milk and mix.

Put the pot on low heat and stir with a whisk until the composition thickens.

When the cream is well bound, add the vanilla essence and let the cream cool. Assembly: After the tops and cream have cooled completely, place the top with caramelized apples on a plate. Around the top I put the ring of the cake tray in which I baked the top, and on the edges I put baking paper. Over the countertop add half the amount of cream, add the 2nd countertop that we syrup (mix water, sugar and vanilla essence), over the 2nd countertop we put a thin layer of cream and banana slices. Put the rest of the cream on the bananas, and at the end we add the last top and syrup it.

Put the tray in the fridge for at least 1 hour.

Mix the soft butter with the powdered sugar and coat the cake with this cream. Be sure to coat it well with butter so that the fondant sticks well to the cake. Keep 1 tablespoon of butter to glue the decorations. You don't need a thick layer, I think I put a little more and it should have been leveled better. On some sites I read that you can also dress the cake in a thin layer of jam, so the fondant will stick well to the cake. After we have covered the cake in butter cream, we put it back in the fridge and leave it until the butter hardens. Fondant modeling: Sprinkle powdered sugar on the work table.

Remove the fondant from the package and knead it a little with powdered sugar.

With the help of a twister, we spread the fondant lightly, so that it has a thickness of approx. 5 mm, it must not be too thin because otherwise it will break.

Make sure that when you spread the fondant sheet, the work table is sprinkled with powdered sugar, otherwise you risk the fondant sticking to the table.

After you have spread the fondant sheet, roll it gently on the rolling pin, then carefully roll it over the cake, starting from one end of the cake to make sure it covers it completely.

After covering it with fondant, level it a little and cut the excess fondant from the edges. Mine wasn't really stretched.

Decorate it to your liking and imagination. I glued wafer leaves and flowers, sugar butterflies and, because I had a little fondant left, I also made some beads. To glue the decorations, grease them on the back with a little preserved butter cream. In the fridge, the butter will harden and the decorations will stick well to the fondant.

I made the yellow crown with a special glaze decoration pencil, also from Dr. Oetker. I hope it will be useful.


Musuroi cake - a delight with bananas and cream

In a large bowl, beat the eggs with the sugar until they form a creamy foam. Add the milk, oil and vanilla and mix until smooth. Add half the amount of flour, cocoa and baking powder, sifted through a sieve. Mix in medium with the mixer. Sift through the remaining sieve and flour and then incorporate it with the mixer. Place a baking paper on the bottom of a round cake tray and pour the dough, leveling it with a spatula. Bake for 25 minutes, at 180 degrees or until the dough no longer sticks to the toothpicks. Take it out and let it cool a bit. Take it out on a tray and remove the baking paper from the bottom.

Using a knife, cut the middle of the dough, leaving an edge about 2-3 cm thick. Put a few bananas inside, one next to the other - as many as you can fit. Put what you've removed aside on a plate - you'll use it later!

In a large saucepan, place the flour, starch and sugar. Add the milk and, over medium heat, stir until thickened. Then add the butter and vanilla, stirring gently until incorporated into the cream. Leave to cool.

Separately, beat the milk with the whipped cream powder, with the mixer, until it hardens. Add the cream from the pan on top and combine them with a plastic spatula. Using a food processor, chop the chocolate (or grate it on a grater). Incorporate it into the cream and refrigerate for 30 minutes. Pour the cream over the banana dough and even out. Give the dough left to the robot. Then powder it on top of the cake, covering the cream layer completely.


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Ingredient:

1 white cake top
4 bananas
2 envelopes of Dr. Qetker chocolate cream cake powder
8 tablespoons caster sugar
500 ml cold milk for chocolate cream
3 sachets of Dr. Qetker whipped cream
450ml cold milk for whipped cream
1 / 2l water with sugar to syrup the tops of the syrup

Method of preparation:

Put 500 ml of milk in a bowl, add over 2 sachets of chocolate cream powder and 8 tablespoons of caster sugar and then mix everything until you get a homogeneous cream. We put the cream obtained in the fridge until we start to fill the cake.


Put 450ml of cold milk in a bowl, add the whipped cream powder and mix until the whipped cream hardens and put it on the fridge for a few minutes.

We take the bananas, peel them and cut them into slices.

We prepare in a bowl water with sugar for syrup.
When we have everything ready, we start filling the slices on the counter.
My countertop was bought commercially so it was ready divided into 3, if you prepare the countertop at home cut it into three levels.
We take the first part of the countertop, put it on a plate and syrup it, add the chocolate cream, spread it evenly over the whole surface and put a row of bananas over the cream.



We take the second top, put it over it and again we add the chocolate cream that we spread evenly and we add again a row of banana slices.



Finally, we put the third part of the top on top, we add over the chocolate cream, we distribute it evenly and over this layer of cream we coat the cake in whipped cream, decorating it according to our preferences.







Biscuit cake - without baking, with fine cream cheese and bananas, ready in 15 minutes!

Quick desserts, without baking, are probably everyone's favorite - both those who prepare them and those who have the opportunity to taste them. To prepare this extremely delicious and appetizing cake, you will only need a few simple ingredients and 15 minutes of your precious time!

The most excited will be, as usual, the children. Pamper your loved ones with this special dessert, extra fine and delicate! Good appetite!

ingredients

-250 g of simple biscuits (crispy)

-3-4 tablespoons of condensed milk

-25o ml of water or lukewarm milk

Method of preparation

1. Combine the cheese with the condensed milk and mix until smooth.

2. Soak the biscuits in lukewarm boiled water or lukewarm milk for a few seconds and then arrange them on a plate, forming the first layer of the cake.

3. Cover the biscuits with a layer of cream cheese.

4. Cut the bananas into rounds and cover them with cream cheese.

5. Repeat the process (layers) until you finish the ingredients (we got 3 rows and 3 layers).

6. Grease the edges of the cake with cream.

7. Pass the chocolate through a large grater and sprinkle generously over the cake.


  • 2 ripe bananas (300 g)
  • 1 large avocado, well baked (200 g)
  • 50 ml vegetable milk (coconut, almond, soy or water)
  • 2 tablespoons honey (or other sweetener)
  • 1 teaspoon vanilla extract
  • 50 g dark chocolate for decoration

Peel a squash, grate it and cut it into cubes. Put them in a blender, add vegetable milk or water (do not use cow's milk because it will have a bitter taste), honey and vanilla.

*If you use brown sugar for sweetening, mix it well in the blender with the milk, so that it can dissolve.

*And if you add cocoa, add an extra 20-30 ml of vegetable milk or water.

Mix for a few minutes until you get a creamy and homogeneous composition.

Transfer the banana and avocado cream into cups (150 g / each), decorate with chopped chocolate and let cool for 10-15 minutes. Then it is ready to eat. Good appetite!

*Do not leave the cream in the fridge for a long time because it oxidizes.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".