Cocobanana Cake

1 comment

Ah, there is so much satisfaction in admiring and then tasting a successful dish!
This cake is one of the greatest satisfactions I’ve had in the kitchen, with regards to the cakes…
It is not beautiful, I could have garnished it better, but it was the first time I used a pastry bag .. ­čśë but its texture and taste have exceeded all the expectations (keeping in mind that it is my invention and that I prefer salty to sweet recipes!))

for the sponge cake:
Follow’s recipe, adding 3-4 tablespoons of coconut flakes
for the filling:
1 package of whipping soy cream
1 banana
1 teaspoon of vanilla sugar
raspberry jam

After removing the sponge cake from the oven, cut the higher part of it, levelling.
Pour the cream into a bowl and whip it, together with a ripe banana (not too ripe) and vanilla sugar. Put the cream in a pastry bag and decorate. Do the same with the jam.
Let ir stand in the fridge at least a couple of hours before serving.

Chef: ACE from VeganBlog

  1. heidi 27 February 2011 at 20:15

    Looks great! Well done you

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