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Pyramid Cake

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Ingredients;

-2 pack petibor biscuits
-2 bananas

For cocoa cream;
-4 cups of milk
-3 tablespoons flour
-2 tablespoons of cocoa
-1 tablespoon full of butter or margarine
-1, 5 cups powdered sugar (can adjust to your taste buds)

For the sauce over it;
-1 glass of milk
-1 teaspoon flour
-3 teaspoons of sugar
-1 teaspoon of cocoa or chocolate

Method;
Whisk all of the ingredients for cocoa cream, except the oil, until there is no lump in it, stirring constantly.
After boiling, cook for 3 or 4 more minutes and remove from the stove.
Add butter and mix well and allow to warm.
Don’t forget to mix the cream so that it doesn’t crust.
Take a little soup bowl of cocoa cream.
Cool the stretch foil so that it is wide on the counter top.
Put the biscuits on top, 3 transverse and 6 longitudinally. Apply some cream.
Place the second layer of biscuit.
Apply the cocoa cream again.
Put the biscuit with the sides of the biscuit 4 in the middle 2.
Spread cream in between and place the bananas in the middle row, which is double.
Hold both sides of the foil longitudinally and join them above the bananas.
Squeeze a little bit above to give the shape of a triangle.
Let it rest for at least 3 hours in the refrigerator, I rested for one night.
To rest the rest of the pyramid cake 1 glass of milk, 1 teaspoon of flour, 3 teaspoons of sugar, 1 teaspoon of cocoa thoroughly boil and stir from the stove.
Mix with the remaining cocoa cream, open the stretch film on the cake and spread the cocoa cream on top.
If desired, melt 50 grams of plain chocolate with milk into a small bag.
Cut the end very little, make streaks on the banana pyramid cake.
Rest for 2 hours in the refrigerator and serve.

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