Banana Pyramid Cake Recipe with Biscuit

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The form version of the mosaic cake, pyramid cake recipe, comes to be the favorite of your tea hours and invitation tables with its ease and taste. You can decorate the outside with coconut and hazelnuts, as in this recipe, or with different dried fruits, sauces and fruits. There are a few tricks of this delicious recipe where you can create wonders with the ingredients at hand.

By preparing the pudding with less milk than necessary, we make it more viscous and intense. In this way, it is easier to cover the cake and the pudding does not flow. The reason we straighten the bananas we have placed is because each slice looks neat.

Let's take out our ingredients and take you to the kitchen for the pyramid cake recipe!

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Ingredients

-2 packets of petibör biscuits
-2 bananas

For the cocoa cream;

-4 glasses of milk
-3 tablespoons of flour
-2 tablespoons of cocoa
-1 tablespoon full butter or margarine
-1,5 glasses of granulated sugar (you can adjust it according to your taste)

For the sauce;

-1 glass of milk
-1 teaspoon of flour
-3 teaspoons of sugar
-1 teaspoon of cocoa

20 Minutes

6 Servings

How to make

Mix all of the ingredients for the cocoa cream, except the oil, until there is no lump in it, and boil by stirring constantly.
After boiling, cook for 3 or 4 more minutes and remove from the heat.
Add the butter, mix well, and wait for it to warm.
Do not forget to stir occasionally so that the top of the cream does not get a crust.
Take a small soup bowl from the cocoa cream.
Spread the stretch foil wide on the counter.
Put 3 biscuits crosswise and 6 lengthwise 6 pieces on top of each other. Apply some cream.
Place the second layer of biscuit.
Apply the cocoa cream again.
Put the biscuit so that the sides of the biscuit are 4 in the middle.
Apply the cream in between, place the bananas in the middle row of two.
Grab both sides of the foil longitudinally and tie them together above the bananas.
Make a triangle shape by pinching a little above.
Let it rest in the fridge for at least 3 hours, I rested it overnight.
For the resting pyramid cake, mix 1 glass of milk, 1 teaspoon of flour, 3 teaspoons of sugar, 1 teaspoon of cocoa thoroughly and boil it from the stove.
Mix with the remaining cocoa cream, open the cling film on the cake, and spread the cocoa cream on it.
If desired, melt 50 grams of plain milk chocolate in a bain-marie and put it in a small bag.
Cut the tip very slightly, make lines on the banana pyramid cake.

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