Cake with banana and coconut cream filling

Cake with banana and coconut cream filling


Milk 0.8 Art.
Grated coconut Article 0.2.
Chicken egg 1 piece.
Egg yolk 1 piece.
Sugar 0.2 Art.
Flour 1 tbsp. l.
Vanilla extract 1.2 h. L.
Coconut extract 0.3 h. Liter.
Banana 1 pc.
Cream 35-40% 1 tbsp.
Cornstarch Article 0.5. l.
Sugar 3 tbsp. l.
Coconut taste


First prepare tortoletki. We take a little test the dough for pies and expand on the shaper. Make punctures with a fork.
Pour the milk into a saucepan, add the same so sweet grated coconut; put the pan on medium heat. Boil.
In a small bowl, mix 1 egg, egg yolk, sugar and flour. Stirring until smooth. The dough is cooked slowly pour the hot milk, stirring. Then the mixture, pour back into the pan and bring to a boil. After boiling stir for another 2 minutes. The heated mass add vanilla extract and coconut. The resulting filling decomposed in equal installments on tortoletkam and refrigerate. Remove from the refrigerator when the mold can be easily separated from the test.
Finally, lay out the slices of banana on tortoletku.
Now prepare the cream.
Whipping cream chilled fat together with corn starch (starch optional), sugar and vanilla extract until a thick mass. The cream is spread out in equal portions on tortoletki so that banana slices were completely under the cream. Sprinkle with toasted coconut if desired. Before serving to store in the refrigerator.

Cake with banana and coconut cream filling. Recipe:

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