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Banana tart and vanilla pudding

Banana tart and vanilla pudding

Posted by Corina33 in Cakes
1 Aug 2011 | 20571 views

Very fast and he did it and ate it :)) I did it twice last week!: D

Posted by pushaa

Top: Separate the egg whites from the yolks. Whisk the egg whites and then gradually add the sugar. Mix the yolks with oil and a pinch of salt. Turnam ...

Posted by katty

Beat the egg whites hard with a pinch of salt, then add the sugar and continue beating until you get the consistency of a thick cream. Add the cranberry jam, oil, then sift the flour ...

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Comments

on 01.08.2011, 23:23
super good! I like the way it looks

on 01.08.2011, 23:31
how good it looks

on 02.08.2011, 00:35
Super flour ... favorites and how fast tried.

on 02.08.2011, 07:07

on 02.08.2011, 07:44
how good it looks

View all comments (39)

Comments


Vanilla pudding

The homemade pudding is very easy to prepare, not many ingredients are needed and it is delicious. It is an excellent dessert if you have guests and want to make something simpler, but effective. # 8230. Add some fresh fruit or chocolate flakes.

  • 1 l milk
  • 4 yolks (I used country eggs that's why it's so yellow)
  • 180 gr sugar
  • 120 gr flour or starch
  • a drop of salt
  • a vanilla stick (you can replace it with vanilla essence)
  • 50 gr butter

1. Cut the vanilla pod and add the seeds to the milk together with the pod for a more intense flavor.

Heat the milk a little in a saucepan.

2. In a bowl, beat the yolks with the sugar and salt until they become foam (about 2 minutes). If the mixture is too thick, add a few tablespoons of milk and continue to mix. Add sifted flour and mix.

3. Pour the milk little by little over the mixture of eggs, sugar and flour and mix quickly so that the eggs do not turn into an omelet.

4. Boil the composition over low heat and stir continuously until it thickens.

5. After it has cooled a little, add the butter and mix well. The pudding will become smooth and creamy.


Banana cake with vanilla cream

Countertop ingredients: 2 eggs, 120 ml drinking yogurt, 60 g ground walnuts, 50 ml sweet milk, 180 gr flour, 1/2 teaspoon baking powder, 2 teaspoons black cocoa, a pinch of salt, 50 gr butter with 80% fat , 100 gr sugar, 1 teaspoon vanilla extract

Cream ingredients: 4 egg yolks, 125g sugar, 60 g flour, 2 sachets of gelatin (20 g), 500 ml of sweet milk, 1 sachet of vanilla sugar, a pinch of salt, 50 g butter with 80% fat

Ingredients for the glaze: 250 g dark chocolate, 2 tablespoons coconut oil

Other ingredients: 4 bananas, 200 ml liquid coffee

Method of preparation. Countertop preparation. The soft butter kept at room temperature is placed in a bowl, over it add the sugar and mix until it becomes creamy. Over the butter add eggs one by one and mix after each until incorporated. Add the yogurt, ground walnuts, milk. and vanilla extract and mix until you get a homogeneous composition. Add flour mixed with baking powder, cocoa and salt to the composition, then mix until you get a lump-free composition.

Wallpaper with baking paper a round baking force with a diameter of 25 cm, and removable walls, pour the composition and put the baking tray in the preheated oven at 180 degrees. Bake for about 30-35 minutes, until it passes the toothpick test. When it is baked, take it out of the mold and put it on a grill to cool, then cut it in half. One part of the countertop must be thicker, the other thinner.


Tart with white chocolate cream and bananas

Mix the crushed biscuits with the sugar and melted butter. Place this mixture at the base of a tray with a diameter of 22-23 cm and bake it in the oven for 8-10 minutes at 180C. Let cool.

Prepare the vanilla pudding instantly with the 500ml milk and let it cool a bit.

Meanwhile, beat the whipping cream and melt the white chocolate in a bain marie together with the liqueur. Incorporate whipped cream in chocolate, then chilled pudding.

Slice the bananas and place them at the base of the tray, over the cookie sheet. Pour the prepared cream and put everything in the fridge for at least 4 hours or overnight.

Serve decorated with whipped cream.

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How to prepare tart dough with caramelized lemon

Start with the dough. Put flour, butter, powdered sugar, lemon peel and salt in a blender / mixer and beat for 10 seconds until a sandy, dry mass is obtained. Insert the 2 yolks one by one, pulsing after each one. Do not mix too much because it heats up. If it seems too dry and cannot be squeezed into a ball, you can put a little cold water (one teaspoon at a time).

At the end, take it out of the bowl and form a ball that is wrapped and left to cool.

Topping tart with caramelized lemon

Make a syrup from the 100g caster sugar and a little water and place the slices from the 2 lemons for topping in it. Boil everything over low heat until it decreases and the lemons have a caramelized appearance.

It should not be exaggerated because the risk is to become hard when they cool and can no longer be removed from the syrup.

Bake tart with caramelized lemon

Preheat the oven to 200C. Remove the wrapped tart dough from the refrigerator and spread a round or square sheet, depending on the shape in which it is baked. You must leave at least 2 cm more for the border. Place the dough in the pan and prick it with a fork, so as not to deform when baking, then put it in the hot oven for 10-12 minutes. If you want, you can cover the surface of the dough with a baking paper cut exactly to the size over which beans are placed or special ceramic balls (which have the role of weight and prevent the formation of blisters).

After 12 minutes, remove the tray with the pre-baked dough from the oven.

Tart filling with caramelized lemon

In a bowl, mix cream, eggs, vanilla, peel and lemon juice and powdered sugar.


Vanilla cream and meringue cake

Although it may seem complicated, this cake with vanilla cream and meringue is very easy to make.

Italian-inspired desserts always remind you of summer and the sun and are always greeted with joy. Family, friends or boyfriend can't wait to eat them and praise your skill. It's OK not to tell them that you know the recipe from us, but don't forget to tell us how it turned out.

Ingredients for the cake with vanilla cream and meringue:
For cookies:

-375 gr unsalted butter, at room temperature, cut into 2 cm cubes

For the cream:

-1 tablespoon vanilla extract

For meringue:

-1/4 teaspoon of cream of tartar

-cinnamon for decoration.

Preparation for the cake with vanilla cream and meringue:
For cookies

To start the cake with vanilla cream, you must preheat the oven to 190 degrees Celsius. Take a square tray and grease it with butter. Wallpaper with baking paper. Grease the baking paper with butter.

Put the butter, sugar and salt in the bowl of a mixer. Stir until smooth. Add flour. Mix until a mixture of wet sand consistency is obtained. Put the mixture in the baking tray and press evenly over its entire surface. Bake for 15-18 minutes or until lightly browned. Remove and leave to cool.

For the cream

The temperature drops to 175 degrees Celsius. Put both milk and vanilla extract in a thick-bottomed pot. Boil on low heat for 45-60 minutes, stirring constantly. The cream is ready when it gets a shade of beige and you can see the bottom of the pot when you pass the mixture through the spoon. Take it off the fire. Add the beaten egg yolks and then the brandy and incorporate.

Using a spatula, transfer the mixture over the cookie-cooled dough. Bake for 15-20 minutes or until the mixture hardens and takes on a slightly brown tint. Remove from the oven and allow to cool to room temperature. It can be put in the refrigerator, covered, where it can stay for up to 2 days until it is decorated with meringue cream.

For meringue

Put the sugar in a small saucepan. Boil over medium-high heat until the sugar is completely dissolved. Turn off the heat and keep the syrup warm. Put the egg whites and tartar cream in the bowl of a kitchen mixer and beat until a fairly firm foam is formed.

Add the sugar syrup and continue mixing until the egg whites turn a lavender-like color. Transfer to a baking bag and make small art shapes above the cream cookie sheet. Cut into equal squares and garnish with cinnamon powder.


Separate the egg whites from the yolks. Rub the yolks with the sugar then add the oil gradually. A "sweet" mayonnaise is formed. Then water is added, and the composition will become quite liquid, but don't be alarmed! After you put the water, beat the mixer for approx. 2 minutes. In a bowl, mix the flour with the cocoa and baking powder and add them to the yolks, little by little. It will now be a slightly swirling composition. Separately beat the egg whites until stiff and then mix with a spoon, from top to bottom (not with the mixer!), Until it becomes homogeneous. Grease a flat tray with butter, and pour, leveling nicely on top. Bake at 175-180 degrees C, approx. 30 minutes.


When the countertop is ready, allow it to cool.

Prepare the vanilla pudding with 5-6 tablespoons of sugar and let it cool well. Rub 1/2 cube Rama until creamy. Beat the cold pudding with the mixer and then mix with the margarine. The cream thus obtained is spread evenly over the cooled countertop. Slices of bananas will be placed on top, on the entire surface of the countertop.

Then prepare the icing: put chocolate and margarine in a bowl and melt in the microwave (or in a bain-marie) - it must be hot so that it can be spread over the entire surface of the countertop. To obtain a perfect icing, pour all the hot icing in the middle of the cake and then turn the tray in all directions until the icing flows everywhere.


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How to make banana pudding

  1. First, preheat the oven to 220 degrees Celsius, and then separate three egg yolks from the egg whites. Mix the fourth whole egg with the yolks and mix well.
  2. After that, in a frying pan over low heat, put 250 g of sugar, flour and salt powder. Add beaten eggs earlier and whole milk.
  3. Mix everything with a wooden spoon for 10-15 minutes, until the mixture thickens. At the end, add the vanilla essence.
  4. Place the previously obtained mixture in a heat-resistant dish, and on top, place a layer of vanilla wafers.
  5. Slice the bananas into thin pieces and put a layer over the wafers. After that, put a layer of mixture, another of wafers and one of bananas. Proceed in this way until you finish all the ingredients.
  6. At the end, beat the egg whites well, until the foam hardens like meringue, adding a pinch of salt and the remaining sugar. Then, spread a uniform layer on the surface of the pudding using this meringue.

Banana pudding should be cooked for 5-10 minutes, until the top layer turns golden.

As you have noticed, it is not at all difficult to prepare one banana pudding. Given the fact that it doesn't take you long to prepare this dessert, it will definitely become your summer favorite.


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