Cake with banana and coconut cream filling

Cake with banana and coconut cream filling

Cake with banana and coconut cream filling


Ready-made shortcrust pastry

Milk – 0.8 cups

Grated Coconut – 0.2 cups

Chicken egg – 1 pc.

Egg yolk – 1 pc.

Sugar – 0.2 cups

Flour – 1 tbsp

Vanilla extract – 1.2 tsp

Coconut extract – 0.3 tsp

Banana – 1 pc.

Cream 35-40% – 1 cup

Corn starch – 0.5 tbsp

Granulated sugar – 3 tbsp

Coconut – to taste

How to cook:

First prepare tartlets. To do this, take a bit of 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 over medium heat. Boil.

In a small bowl, mix 1 egg, egg yolk, sugar and flour. Stir until smooth. The cooked dough 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 and coconut extracts. The resulting stuffing expanded in equal installments on the tartlets and put in the refrigerator. Get out of the refrigerator when the mold can be easily separated from the test.

Finally, lay out the slices on a banana tartlet.

Now prepare the cream. Whip chilled heavy cream with the corn starch (starch optional), sugar and vanilla extract until thick mass.

The cream is spread out in equal portions on the tartlets so that the banana slices were completely under the cream. Sprinkle with toasted coconut if desired. Before serving to store in the refrigerator.

Bon Appetit!

Cake with banana and coconut cream

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