"THIS CAKE changed into always my mom's unique deal with for her six kids. it is a delectable 'mountain' of cake and fruit, and very wet."
- 2 cups sugar
- 4 eggs, separated
- 1/2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon lemon extract
- 1 cup butter, softened
- 1 cup milk
FILLING:
- 3 medium firm bananas, sliced
- 3 tablespoons lemon juice
- 2 cups sweetened applesauce
FROSTING:
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup sugar
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 2 egg whites
- 1/4 cup sweetened shredded coconut, toasted
INSTRUCTIONS
- In a huge bowl, cream butter and sugar until mild and fluffy. Beat in egg yolk. Beat in extracts. integrate flour and baking powder; add to creamed combination alternately with milk, beating nicely after every addition.
- In a small bowl, beat egg whites until soft peaks form; lightly fold into batter. Pour into 3 greased 9-in. spherical baking pans. Bake at 350° for 25-30 minutes or until cake assessments executed. Cool for 10 mins; take away from pans to cord racks to chill absolutely.
- Divide applesauce and unfold over cake layers. Dip bananas in lemon juice; set up over applesauce. Stack on serving plate with undeniable layer on pinnacle.
- For frosting, in a big heavy saucepan, integrate the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low velocity for 1 minute. maintain beating on low over low warmness until frosting reaches a hundred and sixty°, approximately eight-10 mins.
- Pour into a huge bowl; upload vanilla. Beat on high till stiff peaks shape, approximately 7 minutes. Frost sides and top of cake. Sprinkle with coconut. shop inside the fridge.
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