Simple Good Day Biscuit Cake ????! No Egg, No Oven, No Maida, No Cream, No Tool ! Good Day Biscuit Cake
Simple Good Day Biscuit Cake ????! No Egg, No Oven, No Maida, No Cream, No Tool! Good Day Biscuit Cake! Only 3 ingredients Biscuit Cake
INGREDIENTS
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Good Day Biscuit - 200g
Sugar- 2 spoon
Milk - 1 cup
Eno - 1 Tsp
Chocolate Compound for Ganache - 100g
Butter- 1 spoon
CAKE RECIPES
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1. Parle G Cake in Cooker :
2. Happy Happy Biscuit Cake Recipe :
3. Happy Happy Biscuit Cake with Eno :
4. 5 Minute Bread Cake With Oreo :
5. Chocolate Banana Cake :
6. Chocolate Sponge Cake :
7. Chocolate Cake Recipe :
8. Suji Cake Recipe in Pressure Cooker :
9. Hide & Seek Biscuit Cake in Cooker :
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Music Credit :
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BETTER Than Banana Bread | Banana Custard Cake | Emma's Goodies Recipe!
You guys, I'm so excited to be making this Banana Custard Cake from Emma's Goodies. Emma is a baker from Rome and she shows how to make the most perfect desserts on her YouTube Channel. Make sure to check her out, I will leave all her links down below because you are going to love her! This Banana Custard Cake is so much better than Banana Bread and it's so soft, the custard takes it to the next level!
Emma's Links
Emma's YouTube Channel:
Emma's Banana Cake:
Emma's Instagram:
My Social Media Accounts
Instagram:
Instructables:
Banana Custard Cake
Custard Cream:
2 1/2 tbsp Cornstarch
90 gr Sugar (1/4 cup + 2 tbsp)
Pinch of Salt
330 gr Whole Milk (1 1/3 cup)
2 medium Eggs
1 tsp Vanilla Extract
Banana Cake Recipe:
4 Egg Whites
1/2 tsp Lemon Juice (or 1/4 tsp cream of tartar)
85 gr Sugar (1/3 cup + 1 tbsp)
2 Egg Yolks
100 gr Milk (1/2 cup + 1 tbsp)
115 gr Ripe Banana pulsed in the food processor (1 Banana)
1 tsp Vanilla
120 gr All Purpose Flour (3/4 cup + 1 tbsp)
1/4 tsp Salt
1 tsp Baking Powder
To a saucepan add cornstarch, salt and sugar and give it a quick mix then whisk in 1/3 of the milk and then add the rest of the milk. Whisk egg in a separate bowl and add them to the saucepan with milk and gradually allow this mixture to heat up on medium low and whisk constantly until mixture comes to a simmer, take the saucepan off the heat and add vanilla and whisk it all up. Add mixture to a bowl and cover the custard with plastic wrap, make sure the plastic wrap is touching the custard so a skin wont form. Refrigerate the custard until it completely cools off. Once the custard is cool, give it a quick beating with the electric mixer to loosen it up.
Preheat oven to 320 degrees F. In a large bowl add egg whites and lemon juice (or cream of tarter) and beat egg whites well add gradually add sugar, beat until stiff peaks. Set aside.
To a large bowl add 2 egg yolks, milk, banana (that has been pulsed) and vanilla. Give everything a good mix with a hand mixer. Add flour, salt and baking powder, beat until just combined, do not over mix! Scrape the side with a rubber spatula and combine everything once again with the rubber spatula. Add 2-3 spoonsful of the beaten egg whites to the egg yolk and loosen batter. Then gently fold in the rest of the egg whites into the batter. Add the batter to a 9x9 in baking dish that has been buttered, floured and lined with parchment paper. Lightly shake the batter, so it is even and bake for 40 minutes or when a toothpick comes out clean. Allow cake to cool for five minutes in baking dish and then invert it on a cooling rack and peel any caramelization well the cake is still hot.
To assemble, add the custard to the top of the cooled cake, a spread evenly. Then place cake in refrigerator for half an hour for custard to set and then cut off the edges. Enjoy!
Psalm 119:7
I will praise you with an upright heart, when I learn your righteous rules.
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