Have you ever taken
lots of „making of“ pictures? You know, each step of a great recipe, showing
just how to do it?
That’s what I did
with this more than scrumptious cake. First the brownie cake itself. Then the
pudding on top. After that the banana layer. Then pudding again and the final step, the whipped cream.
Luckily, I also took
lots of pictures of the final product, too. With a different camera. Because
the chip in the other camera is defect. So no „making of“pictures this time.
But there will definitely be a next time!
Wishing you all a
Happy Easter J
Bananarama Brownie
Cake
1 cup/150g spelt
flour
1 cup/150g wheat
flour
1 T baking powder
2 T cinnamon
1 cup/120g chopped
pecans or walnuts
1 ¼ cups/250g sugar
1 cup/200g margarine,
softened
2 T vanilla extract
1 cup/200 ml oat milk
½ cup/50g cocoa
a pinch of salt
2 packages of vanilla
pudding
1 quart/1 l almond
milk
4 or 5 ripe bananas
2 packages Soyatoo or
other vegan whipping cream
Preheat the oven to
350 F/175 C.
Comine flour, baking
powder, cinnamon and chopped pecans or walnuts and mix well. Beat margarine
with sugar until creamy. Add the vanilla extract and mix well. Mix all the dry
ingredients, except the cocoa, with the margarine, while adding a small amount
of oat milk until mixed.
Divide into two parts
and add the cocoa to ½ of the mixture. Grease a 8 x 8 in. /20 x 20 cm baking
pan and pour ½ of the chocolate mixture in and spread it out. Spread the white
mixture over the chocolate mixture. Pour the rest of the chocolate mixture on
top and spread until smooth. Bake for 30 – 35 minutes. Let cool.
Make the pudding with
the almond milk according to the package directions. Top the cooled cake with ½
the pudding mixture. Slice the bananas on top to cover the entire cake. Top
with the rest of the pudding. Press a piece of waxed paper or plastic wrap on top of
the pudding to prevent a film from
forming as it cools. Top with some grated 75 % chocolate or crumbled cookies
and sliced bananas.
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