INGREDIENTS
- Banana topping:
- – Butter 60 g.
- – Sugar 70 g.
- – Lemon juice 2 tsp.
- – Salt 1 pinch.
- – Bananas 3 items.
- – Coconut flakes 1 tbsp.
- Torta:
- – Manteca ointment 110 g.
- – Sugar 200 g.
- – Vanilla essence 1 cdita.
- – Lemon zest 1 cdita.
- – Eggs 2 items.
- – Pure yogurt 120 g.
- – Harina leudante 160 g.
- – Grated coconut 40 g.
- – Dulce de leche confectioner c/n.
Banana, coconut and dulce de leche cake, scrumptious mixture of flavors!
PROCEDURE:
1.In a non-removable mould, soften the butter over the warmth and add the sugar, salt and lemon juice. Let it cook dinner, stirring, till it turns into a golden caramel.
2. Organize the bananas reduce in half lengthwise as within the photograph and the flaked coconut within the free areas.
3. Reserve.
4. Preheat the oven to medium temperature.
5. Beat the creamed butter with the sugar. Add the vanilla essence and
lemon zest, add the eggs separately, all the time beating. By
Lastly, alternate the yogurt with the self-rising flour and the grated coconut.
6. Pour the uncooked combination over the bananas. With a sleeve, make shallow buttons of dulce de leche confectioner and place within the oven.
7. Prepare dinner for 30 to 40 minutes and take away from the oven. Let it cool for 10 minutes and unmold.
