Cake “Exotic”
Description
The recipe won't take much time. Bananas in the cream can be replaced with ripe mangoes. And butter – with cream cheese Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Ingredients for the cake.
- 2
Step 2
Whisk the eggs with sugar into a fluffy foam.
- 3
Step 3
Add sour cream and stir with a spatula. Sprinkle in the sifted mixture of flour with salt and leavening agent. Add shredded coconut.
- 4
Step 4
Quickly knead the medium‑consistency dough with a spatula.
- 5
Step 5
Pour the batter into a greased pan and bake in a preheated oven at 180 °C until done. The standard doneness test – a skewer should come out of the cake dry.
- 6
Step 6
Cool the cake layer on a rack and let it mature overnight – this will make the cake more aromatic.
- 7
Step 7
Cut the base into three layers. Trim off the convex top. You won't need it.
- 8
Step 8
Squeeze the juice from a large orange and soak the layers with it.
- 9
Step 9
For the cream, beat the softened butter with condensed milk until fluffy.
- 10
Step 10
Add the sliced banana to the cream and whisk again.
- 11
Step 11
Add the shredded coconut to the cream and stir with a spatula.
- 12
Step 12
Spread a thick layer of cream on the layers and stack them on top of each other. Also cover the top and sides of the cake with a layer of cream. Create patterns using a pastry comb or a fork and place the cake in the refrigerator for a couple of hours to soak.
- 13
Step 13
Moistened cake, top it with fresh tropical fruits to taste, thinly sliced. You can dust the cake with shredded coconut.
- 14
Step 14
Serve the cake chilled, sliced into neat pieces.