Emilia's cake – a great combination of jaffa biscuits, banana and sweet cream.
Marina Ignjatović, blog Food of love >>>
Cake Emilija - Marina Ignjatović - Recipes and Cookbook online
Torta Emilija – a great combination of Jaffa biscuits, banana and sweet cream.
- 9 pieces of egg whites
- 9 tablespoons of sugar (for the crust)
- 9 tablespoon flour
- 1,5 tablespoons of oil
- 17 spoons of sugar (for the filling)
- 9 pieces of egg yolks
- 6 spoons of density
- 1 liter of milk
- 250 g of margarine
- 0,5 l of sweet cream
- 3 bags of vanilla pudding
- 300 g of powdered sugar
- 3 boxes of jafa (biscuits)
- 1 kg of bananas
- Beat egg whites with sugar until foamy, then slowly add flour and oil.
- Mix everything slowly and transfer to a square tray covered with baking paper and place in a heated oven at 180 degrees to bake the crust.
- Beat the egg yolks and combine them with the pudding, thickening and a little milk, and add sugar to the rest of the milk and cook.
When the milk begins to boil, stir in the dissolved pudding, egg yolks and thick cream and cook a thick cream. - Remove from the stove, cool and combine with previously whipped margarine.
- Whip the sweet cream with powdered sugar.
- Final procedure: Divide the filling and sweet cream into three equal parts.
- First put the filling on the crust, cover it with sweet cream, then arrange the jaffa, put the second part of the filling on top of it and the sweet cream on top of it, then arrange the bananas cut into rings on top of them, the third part of the filling and the sweet cream.
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