Cake Book
Composition / ingredients
12
servings:
Cooking method
Beat eggs well with sugar, pour vegetable oil into them, without ceasing to beat. After we put flour mixed with baking powder, cocoa powder, soda, vanilla sugar. Mix everything together. Pour in the milk and bring it to a homogeneous state. Then add a glass of boiling water. At this stage, our future sweet food will be very liquid – that's right. Preheat the oven to 180 degrees and bake the cake in it for at least forty minutes. Let the cake cool in the mold, then take it out.
Peeled bananas are turned into mashed potatoes, mixed with the juice of one lemon. In a blender, whisk sour cream with sugar and cream cheese, put banana puree and honey. Separately, whisk the cream. The gelatin softened in water is melted in a water bath and mixed with cognac, pour in a spoonful of lemon juice. We put here one spoonful of the resulting mass of bananas.
Mix and add everything to the main banana mixture. Last of all, we introduce whipped cream. From one baked cake we make four and each one is smeared with the resulting cream.
Put in the refrigerator overnight. And all that's left is to turn a blank cake into a book Cake. This is done with the help of colored mastic, colored cream and various nozzles for the same cream.
Peeled bananas are turned into mashed potatoes, mixed with the juice of one lemon. In a blender, whisk sour cream with sugar and cream cheese, put banana puree and honey. Separately, whisk the cream. The gelatin softened in water is melted in a water bath and mixed with cognac, pour in a spoonful of lemon juice. We put here one spoonful of the resulting mass of bananas.
Mix and add everything to the main banana mixture. Last of all, we introduce whipped cream. From one baked cake we make four and each one is smeared with the resulting cream.
Put in the refrigerator overnight. And all that's left is to turn a blank cake into a book Cake. This is done with the help of colored mastic, colored cream and various nozzles for the same cream.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Bananas - 89 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Honey - 400 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Baking powder - 79 kcal/100g
- Baking soda - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
