Ev Yapımı Muzlu Pasta Tarifi 🍰 Evdeki Malzemelerle %100 Garanti Lezzet 💯
544.7 هزار بار بازدید -
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You'll needFor the cake batter:4
You'll need
For the cake batter:
4 eggs
3/4 cup sugar
A pinch of salt
125 ml milk
60 ml vegetable oil
2 tsp vanilla sugar
2 tsp baking powder
1 cup flour
For the cream:
600 ml milk
3/4 cup sugar
3/4 cup flour
2 tsp vanilla sugar
1 tbsp butter
For the topping:
1 packet whipped topping mix (130g)
300 ml cold milk
50g softened butter
In between:
3 small bananas
For decoration:
Rosemary sprigs
Pomegranate seeds
Here's how
In a mixing bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
In a separate bowl, whisk egg yolks and sugar until they whiten. Add vegetable oil, milk, flour, baking powder, and vanilla sugar, then whisk again.
Gently fold the egg white mixture into the batter using a spatula. The sponge cake batter is ready.
Pour the batter into a 20 cm diameter cake mold.
Bake the cake in a preheated oven at 160°C for approximately 50 minutes.
While the cake is baking, mix milk, sugar, and flour in a saucepan until smooth. Heat the mixture, stirring continuously, until it thickens.
Once the custard starts boiling, remove it from heat and add vanilla sugar and butter. Stir until smooth.
Let the custard cool, stirring occasionally.
Meanwhile, in a mixing bowl, combine 1 packet whipped cream mix, room temperature butter, and cold milk. Whip the mixture until well blended.
Once the cake is baked and cooled, cut it into three equal layers.
Place the first layer on a serving plate, spread half of the custard over it, and randomly place banana slices on top.
Add the second layer, repeat the custard and banana layer.
Place the third layer on top and cover the entire cake and sides with the prepared whipped cream.
Allow the cake to rest in the refrigerator for at least 2-3 hours or preferably overnight.
Before serving, decorate the cake with rosemary branches and pomegranate seeds.
Your cake is now ready to be served. Enjoy!
For the cake batter:
4 eggs
3/4 cup sugar
A pinch of salt
125 ml milk
60 ml vegetable oil
2 tsp vanilla sugar
2 tsp baking powder
1 cup flour
For the cream:
600 ml milk
3/4 cup sugar
3/4 cup flour
2 tsp vanilla sugar
1 tbsp butter
For the topping:
1 packet whipped topping mix (130g)
300 ml cold milk
50g softened butter
In between:
3 small bananas
For decoration:
Rosemary sprigs
Pomegranate seeds
Here's how
In a mixing bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
In a separate bowl, whisk egg yolks and sugar until they whiten. Add vegetable oil, milk, flour, baking powder, and vanilla sugar, then whisk again.
Gently fold the egg white mixture into the batter using a spatula. The sponge cake batter is ready.
Pour the batter into a 20 cm diameter cake mold.
Bake the cake in a preheated oven at 160°C for approximately 50 minutes.
While the cake is baking, mix milk, sugar, and flour in a saucepan until smooth. Heat the mixture, stirring continuously, until it thickens.
Once the custard starts boiling, remove it from heat and add vanilla sugar and butter. Stir until smooth.
Let the custard cool, stirring occasionally.
Meanwhile, in a mixing bowl, combine 1 packet whipped cream mix, room temperature butter, and cold milk. Whip the mixture until well blended.
Once the cake is baked and cooled, cut it into three equal layers.
Place the first layer on a serving plate, spread half of the custard over it, and randomly place banana slices on top.
Add the second layer, repeat the custard and banana layer.
Place the third layer on top and cover the entire cake and sides with the prepared whipped cream.
Allow the cake to rest in the refrigerator for at least 2-3 hours or preferably overnight.
Before serving, decorate the cake with rosemary branches and pomegranate seeds.
Your cake is now ready to be served. Enjoy!
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در تاریخ 1401/10/15 منتشر شده
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