Composition / ingredients
Cooking method
Finely chop the bananas. Sprinkle them with lemon juice.
Melt honey, butter and sugar in a water bath.
Mix the eggs with a whisk. Add salt.
Then add a slightly cooled mixture of honey, butter and sugar. Mix it.
Add oat flakes, followed by bananas.
In conclusion, add the sifted flour with soda. Mix well and leave for 10 minutes.
Put the dough on a baking sheet covered with baking paper, distribute evenly.
Bake in a preheated 180 °C oven for 20-25 minutes.
For the cream, beat cold cream for 5-7 minutes.
Add condensed boiled milk in several steps. Mix well.
Trim the edges of the biscuit, divide it in half. Smear with cream.
Chop the biscuit scraps into crumbs.
Decorate the top and sides of the cake with almond petals and crushed crumbs.
Put it in the refrigerator for at least 3 hours, preferably for a day.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Bananas - 89 kcal/100g
- Honey - 400 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Wheat flour - 325 kcal/100g
- Oat flakes - 305 kcal/100g
- Raw Hercules - 390 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Almond petals - 650 kcal/100g
