Category: cake

Puff Puff Bulk Recipe

Ingredients:

• 1 potato,
• 1 piece of capia pepper
• 1 green pepper
• Half a bunch of parsley
• 2 eggs
• 1.5 cups of warm milk
• 1 cup of warm water
• 50 g of cheese
• Half a pack of yeast (5 g)
• 1 teaspoon of sugar
• Salt
• Black pepper
• 2.5 cups of flour

To Fry;

• Oil

How To Make Yeast Puff Puff Pouring Recipe In 10 Minutes;

1. Let’s grate the potato and squeeze the juice. Let’s chop all the remaining vegetables into tiny pieces.
2. Add eggs, milk, water, yeast and sugar to the mixing bowl and mix. Let’s add the vegetables and mix.
3. Add spices, cheese and flour and mix. Let’s cover it and let it sit for 30 minutes.
4. Let’s add 1 ladle of mortar to the pan greased with oil and spread it.
5. Let’s cook and serve both sides in a controlled way.
6. Bon appetit to those who try it in advance.

Vanilla cream rolls

CREAM FILLED CASTELLA CAKE

INGREDIENTS:

40g butter
40g milk
30g sugar
1g salt
20g corn syrup
4 yolks
Some vanilla extract
Cake flour 80g
Baking powder 2g
4 Egg whites
60g sugar
200g fresh cream
20g sugar

METHOD:

1. Prepare the baking paper in a mini-round baking tin then separate 4 eggs into white and yolk separately.

2. Prepare hot water bowl. (double boiling) then melt 40g butter and 40ml of milk in a

3. bowl.

4. Add 30g of sugar, 1g of salt and 20g of corn syrup and mix well until the butter melts then remove the hot water

5. bowl and add 4 yolks and mix well. Add some vanilla extract for flavouring and mix it in.

6. Sift 80g of cake flour and 29 of baking powder together and mix well.

7. Put 4 whites in another bowl and beat it until foamy then add 60g of sugar and beat it until the meringue tip is

8. slightly bent.

9. Add 1/2 meringue into the egg yolk batter and mix gently until combined then add all remaining meringues and

10. mix gently. so, that the foam does not crumble.

11. Divide the batter into prepared mini-round tins. Before putting it in the oven, drop the tin 1 to 2 times onto the

12. bench to remove large bubbles.

13. Bake for 30 to 35 minutes in an oven preheated to 340 degrees Fahrenheit (170 C). 9. Once cooked, and while

14. still in the tin, drop the castella from a height of 30cm onto the bench.

15. Make a hole in the centre of the castella and use a small spoon to make space for fresh whipped cream. Fill the

16. castella with fresh whipped cream, dust with powdered sugar and serve.

17. Making fresh whipped cream

18. Put 200g of fresh heavy cream and 20g of sugar in a bowl and beat it. 2. The cream will be separated if you

19. overbeat. so, stop when it becomes slightly thick.

20. ENJOY YOUR CREAM FILLED CASTELLA CAKE

The Most Delicious Oatmeal Cookies

Welcome to your new go-to guide for whipping up the most delicious oatmeal cookies you’ve ever tasted. This isn’t just any cookie recipe; it’s a journey into the heart of comfort food, with a healthy twist that will leave you feeling good about indulging. Ready to get started? Let’s dive in!

Ingredients

• 200g oat flakes
• 100g almond flour
• 80g maple syrup
• 60g coconut oil
• 1 tsp vanilla extract
• 1 teaspoon baking powder
• A pinch of salt
• Optional Add-ins: Chocolate chips or dried fruit of your choice

Optional

Feel free to get creative here! Whether you’re a fan of gooey chocolate chips or tangy dried cranberries, this recipe is the perfect canvas for your culinary artistry.

Step-by-Step Preparation

Prepping Your Ingredients

First things first, preheat your oven to 180 degrees Celsius. This ensures your oven is ready to go the moment your cookies are prepped.

Mixing Dry and Wet Ingredients

In a large bowl, whisk together the oat flakes, almond flour, baking powder, and salt. In a separate saucepan, gently melt the coconut oil, then stir in the maple syrup and vanilla extract. Pour this heavenly mixture into the dry ingredients, stirring until a dough forms.

Baking Your Oatmeal Cookies

If you’re opting for add-ins, now’s the time to fold them into the dough. Once you’re happy with the mix, roll the dough into small balls and place them on a baking tray lined with paper. Slide them into the oven for 15-18 minutes, or until they’re golden and irresistible.

The Health Benefits

Fiber Rich Goodness

Not only are these cookies mouthwateringly delicious, but they’re also packed with fiber. This means they’re great for your digestive system and can help keep your cholesterol levels in check.

A Source of Complex Carbohydrates

Thanks to the oatmeal, these cookies provide sustained energy, making them the perfect snack to power through your day.

Customizing

Choosing Your Add-ins

The beauty of this recipe is its versatility. From nuts and seeds to various dried fruits, the possibilities are endless.

Serving and Storage Tips

These cookies are best enjoyed fresh, but they’ll keep just fine in an airtight container for a few days, making them a great make-ahead treat.

Conclusion

There you have it, a simple yet delicious oatmeal cookie recipe that’s sure to please. Whether you’re looking for a healthier snack option or just love oatmeal cookies, this recipe has something for everyone.

No-Oven Nutella Stuffed Buns Recipe

Discover the soft and easy delight of these buns, no oven needed! 

Ingredients:

• 100ml water
• 20g sugar
• 4g instant yeast
• 1 egg (60g with shell)
• 280g bread flour
• 1/4 tsp salt
• 30g butter
• Nutella (for filling)

Instructions:

1. Mix water, sugar, and yeast. Let it foam for 10 mins.
2. Add egg, flour, and salt. Knead until smooth.
3. Incorporate softened butter, knead until elastic.
4. Cover and let dough rise for 1 hour.
5. Divide dough into small balls.
6. Flatten each ball and add a dollop of Nutella.
7. Seal the edges and shape into buns.
8. Heat a non-stick pan over low heat.
9. Cook buns until golden brown, flipping as needed.
10. Enjoy these Nutella-filled buns – no oven required!

Banana Chocolate Chip Cake

Ingredients

• • Bananas – 3 medium-sized (ripe and mashed)

• • Eggs – 2 large
  • Sugar – 100 g (divided into two portions)
  • Vanilla – a pinch

• • Salt – a pinch
  • Melted butter – 60 g
  • Sour cream (15%) – 120 g

• • Baking powder – 1 tsp
  • Flour – 200 g
  • Chocolate chips – 70 g

Baking Information:

• • Baking pan diameter – 24 cm
  • Baking temperature – 180°C (356°F)

• Baking time – 45-50 minutes
• Oven mode – Top and bottom heating, no convection

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Mash the bananas:
   Start by peeling and mashing 3 ripe bananas in a large bowl using a fork or potato masher. Make sure the bananas are smooth with some small chunks for texture.
2. Melt the butter:
   Melt 60 g of butter in a small saucepan or microwave. Allow it to cool slightly before adding it to the batter.

Step 2: Mix the Wet Ingredients

1. 1. Beat the eggs and sugar:
      In a separate large bowl, crack 2 eggs and add 100 g of sugar. Using a whisk or hand mixer, beat the eggs and sugar together until the mixture becomes pale and slightly frothy. This should take about 2-3 minutes.

1. Add vanilla and salt:
   Add a pinch of vanilla and a pinch of salt to the egg mixture, mixing well to incorporate the flavors.
2. Add the mashed bananas, melted butter, and sour cream:
   To the egg mixture, fold in the mashed bananas, cooled melted butter, and 120 g of sour cream. Stir until everything is evenly combined. The sour cream will add a creamy richness to the cake.

Step 3: Combine the Dry Ingredients

1. 1. Sift the flour and baking powder:
      In a separate bowl, sift together 200 g of flour and 1 teaspoon of baking powder. This ensures that the flour is aerated and helps the cake rise evenly.

1. Incorporate the dry ingredients:
   Gradually fold the sifted flour and baking powder into the wet ingredients. Stir gently until just combined. Avoid overmixing, as this can make the cake dense. The batter should be smooth with no visible streaks of flour.
2. Add the chocolate chips:
   Gently fold in 70 g of chocolate chips into the batter, distributing them evenly throughout. The chocolate chips will melt while baking, creating rich pockets of chocolate in every bite.

Step 4: Prepare the Baking Pan and Bake

1. 1. Prepare the baking pan:
      Grease a 24 cm round baking pan with butter or line it with parchment paper to prevent sticking. Pour the cake batter into the prepared pan, spreading it evenly with a spatula.

1. 1. Preheat the oven:
      Preheat your oven to 180°C (356°F) with the top and bottom heating mode. Make sure the oven is fully heated before placing the cake inside.
   2. Bake the cake:
      Place the pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If the toothpick comes out with wet batter, bake for a few more minutes and check again.
   3. Cool the cake:
      Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before serving.

Step 5: Serve

1. Slice and serve:
   Once the Banana Chocolate Chip Cake has cooled, slice it into portions and serve. This cake can be enjoyed on its own or paired with a scoop of ice cream, whipped cream, or a dusting of powdered sugar for extra sweetness.
2. Optional garnish:
   For a decorative touch, you can sprinkle extra chocolate chips on top of the cake before baking or drizzle melted chocolate over the finished cake.

Cooking Tips

• • Ripe bananas: The riper the bananas, the sweeter and more flavorful the cake will be. Bananas with brown spots are perfect for this recipe.
  • Chocolate options: You can use semi-sweet, milk, or even dark chocolate chips depending on your preference. You can also substitute with chopped chocolate bars or chocolate chunks.
  • Add-ins: For added texture and flavor, you can mix in chopped nuts such as walnuts, pecans, or almonds to the batter.

• Preventing chocolate chips from sinking: Toss the chocolate chips in a little flour before adding them to the batter. This will help prevent them from sinking to the bottom of the cake.

Storage

• • At room temperature: Store the cake in an airtight container at room temperature for up to 2 days. The cake will stay moist and flavorful during this time.

• In the refrigerator: If you want to keep the cake for longer, store it in the refrigerator for up to 5 days. Before serving, you can bring the cake to room temperature or warm it in the microwave for a few seconds.
• In the freezer: This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Nutritional Facts (Per serving, based on 8 servings)

• • Calories: Approximately 300 kcal
  • Protein: 6g
  • Carbohydrates: 45g

• • Fat: 12g
  • Fiber: 2g
  • Sugars: 25g

• Sodium: 150mg
• Calcium: 8% of the recommended daily intake
• Iron: 10% of the recommended daily intake

Simple Jam and Walnut Cake

Ingredients:

• • Eggs: 2 large
  • Vanilla Sugar: 1 packet (8g)
  • Salt: A pinch

• • Sugar: 120g (2/3 cup)
  • Oil: 120ml (1/2 cup)
  • Milk: 120ml (1/2 cup)

• • Flour: 220g (1 cup + 3/4 cup)
  • Baking Powder: 1 tablespoon
  • Jam: 50g (your favorite variety)

• Walnuts: 50g, chopped
• Baking Dish: 24 cm round

Directions:

1. 1. Prepare the Batter:
      Preheat your oven to 170°C (340°F). In a large mixing bowl, beat 2 eggs with 120g of sugar, a packet of vanilla sugar, and a pinch of salt. Mix until light and fluffy.

1. 1. Add Wet Ingredients:
      Gradually stir in 120ml of oil and 120ml of milk. Mix until everything is well incorporated.
   2. Incorporate the Dry Ingredients:
      Sift in 220g of flour and 1 tablespoon of baking powder. Fold the dry ingredients into the wet mixture until smooth.
   3. Prepare the Baking Dish:
      Grease a 24 cm baking dish with butter or oil. Pour the cake batter into the dish and spread it evenly.

1. 1. Add Jam and Walnuts:
      Gently spread 50g of jam over the surface of the batter. Sprinkle 50g of chopped walnuts on top for added crunch.
   2. Bake the Cake:
      Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   3. Cool and Serve:
      Let the cake cool before slicing. Enjoy this delicious jam and walnut cake with a hot beverage!

Serving Suggestions:

• • With Tea or Coffee: Serve a slice of this cake with your favorite hot drink.
  • With Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
  • Extra Jam: Serve with a side of extra jam for those who want more sweetness.

Cooking Tips:

• • Use Room Temperature Ingredients: For best results, make sure your eggs, milk, and oil are at room temperature.
  • Customize with Your Favorite Jam: Raspberry, apricot, or strawberry jams work wonderfully in this recipe.
  • Toasting the Walnuts: Lightly toast the walnuts beforehand for a deeper flavor.

Nutritional Benefits:

• • Walnuts add healthy fats and protein.
  • Milk provides calcium and vitamin D.
  • Eggs add protein and vitamins like B12.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months.

Why You’ll Love This Recipe:

• • Simple and Quick: Easy to make with everyday ingredients.
  • Jam Twist: Adds a fruity sweetness that pairs well with the light cake.

• Walnut Crunch: Gives a satisfying texture to every bite.
• Versatile: Perfect for breakfast, snack, or dessert.

Soft and Fluffy Pancakes – Egg and Dairy-Free

Ingredients

• 1 large cup (200 g) white flour
• 1 large cup (200 g) feno flour (fenugreek flour or a similar grain-based flour)
• 2 cups (480 ml) water
• 1 tablespoon (15 g) instant yeast
• 1 tablespoon (15 g) sugar
• ½ tablespoon (7 g) salt
• 1 teaspoon (8 g) baking powder (chemical yeast)

Step-by-Step Instructions

Step 1: Prepare the Batter

1. Combine the Dry Ingredients: In a large mixing bowl, add 1 cup of white flour, 1 cup of feno flour, 1 tablespoon of instant yeast, 1 tablespoon of sugar, and ½ tablespoon of salt. Stir all the dry ingredients together to ensure everything is well combined.
2. Add Water Gradually: Slowly pour in 2 cups of water, stirring continuously as you add it. Mix thoroughly until the batter is smooth and free of lumps. The batter should have a consistency similar to a thick pancake batter. If the mixture seems too thick, you can add a little more water, a tablespoon at a time, to reach the desired consistency.
3. Incorporate Baking Powder: Once the batter is smooth, stir in 1 teaspoon of baking powder. This will give an extra boost to the fluffiness of the pancakes during cooking.

Step 2: Rest the Batter

1. Let the Batter Rise: Cover the bowl with a clean kitchen cloth and allow the batter to rest for about 30-45 minutes. During this time, the yeast will activate, causing the batter to rise slightly and become bubbly. This resting period is crucial for achieving light and airy pancakes.

Step 3: Cook the Pancakes

1. Preheat the Pan: Heat a non-stick frying pan over medium heat. No need to add oil, as you want the pancakes to cook evenly and develop their signature holes on the surface.
2. Pour the Batter: Using a ladle or small scoop, pour a small amount of the batter onto the preheated pan. You can make the pancakes any size you prefer, but traditionally, these pancakes are small, about the size of a palm.
3. Cook on One Side Only: Cook the pancakes on one side only. As they cook, small holes should begin to form on the surface—this is a sign that the yeast is working its magic! Allow the pancakes to cook thoroughly on one side until they turn a light golden color. There’s no need to flip them; they are meant to be cooked only on one side.

Step 4: Serve the Pancakes

1. Serve Warm: Once cooked, remove the pancakes from the pan and place them on a plate. These pancakes are traditionally served warm with honey or butter for added richness and sweetness. You can also pair them with jams, syrups, or your favorite sweet spreads.
2. Enjoy the Fluffy Texture: The pancakes should be light, soft, and full of tiny air pockets, making them incredibly fluffy and delicious.

Nutrition Information (Per Serving)

• Calories: 160 kcal
• Protein: 5 g
• Carbohydrates: 30 g
• Fat: 1 g
• Fiber: 3 g
• Sugar: 3 g
• Serving Size: Serves 4

Banana Chocolate Biscuit Dessert with Almond Crust

Ingredients

Main Dessert

• • 250g biscuits (any plain or digestive biscuits will work)

• • 1-2 bananas (depending on size and preference)
  • 240g melted chocolate (dark or milk chocolate, depending on your preference)
  • Vegetable oil (a small amount, to smoothen the melted chocolate)

• Refrigeration time: 30 minutes

Bonus Almond Crust

• • 120g chocolate biscuits (or any chocolate-flavored cookies)
  • 80g almonds, chopped

• • 80g melted butter
  • 6 small dessert molds (optional, for individual servings)
  • 100g melted chocolate (for topping)

• 40ml warm cream (to make a chocolate ganache)
• Refrigeration time: 30 minutes

Step-by-Step Instructions

Main Dessert

1. 1. Crush the Biscuits:
      • • Place the 250g of biscuits in a plastic bag and crush them with a rolling pin until you have fine crumbs. Alternatively, you can use a food processor for quicker results.

       

   2. Prepare the Bananas:
      • Peel and slice the 1-2 bananas into thin rounds. You can adjust the quantity based on your preference for banana flavor in the dessert.

1. 1. Melt the Chocolate:
      • In a heatproof bowl, melt 240g of chocolate (use a microwave or double boiler method). Add a small amount of vegetable oil (1-2 teaspoons) to the melted chocolate to make it smoother and easier to spread.
   2. Combine Biscuits and Bananas:
      • • Mix the crushed biscuits with the banana slices. Ensure the banana pieces are evenly distributed throughout the mixture.

       

   3. Pour the Melted Chocolate:
      • Pour the melted chocolate over the biscuit-banana mixture, ensuring that all the ingredients are coated evenly.

1. Chill the Dessert:
   • Transfer the mixture into a lined baking dish or mold. Spread it evenly and press it down slightly to compact the dessert. Place it in the fridge for at least 30 minutes to set.
2. Serve:
   • • Once chilled, remove the dessert from the fridge, slice, and serve.

    

Bonus Almond Crust

1. 1. Prepare the Almond Crust:
      • Crush the 120g of chocolate biscuits into fine crumbs. In a bowl, mix the crumbs with 80g of chopped almonds and 80g of melted butter until everything is well combined.

1. 1. Fill Dessert Molds:
      • Take 6 small molds or cupcake liners, and press the biscuit-almond mixture into the bottom of each mold to form a firm base. Place these in the fridge to chill for about 15 minutes.
   2. Make the Ganache:
      • • Melt 100g of chocolate and mix it with 40ml of warm cream to create a smooth ganache. This will be used as a topping for the almond crust.

       

   3. Top the Almond Crust:
      • Once the biscuit-almond bases are firm, pour the ganache over each one to create a smooth, glossy top layer.

1. Chill Again:
   • Place the molds back in the fridge for an additional 30 minutes to allow the ganache to set.
2. Serve the Almond Crust:
   • • Once chilled, remove the almond crust desserts from their molds and serve. These make an excellent bonus to complement the main banana chocolate dessert.

    

Cooking Tips

1. 1. Choose Good Quality Chocolate:
      • The flavor of the chocolate is key in this recipe. Use high-quality chocolate for both the main dessert and the almond crust variation to get the best taste.

1. 1. Add a Bit of Texture:
      • For added texture, consider mixing in a few chopped nuts or dried fruits, like raisins or cranberries, into the banana and biscuit mixture.
   2. Alternative for Ganache:
      • • If you prefer a lighter topping for the almond crust, you can simply drizzle some melted chocolate without the cream to make it less rich.

       

   3. Cooling Time:
      • Ensure the dessert is properly chilled to get a firm texture. If it’s not firm enough after 30 minutes, leave it in the fridge for another 15-20 minutes.

1. Serving Ideas:
   • Serve the banana chocolate dessert with a dollop of whipped cream, or for a more indulgent treat, with a scoop of vanilla ice cream on the side.

Storage

• • Refrigeration: Store the banana chocolate dessert and the almond crust variation in an airtight container in the fridge for up to 3-4 days.

• Freezing: You can freeze these desserts for up to 1 month. When ready to serve, simply let them thaw in the fridge for a few hours or overnight.

Nutritional Facts (Per Serving, Approximate)

• • Calories: 320 kcal
  • Carbohydrates: 45g

• • Protein: 6g
  • Fat: 15g
  • Sugar: 22g

• Fiber: 4g
• Sodium: 140mg

Pumpkin and Cream Cheese Cranberry Bread

Ingredients:

• • 200 grams of cooked pumpkin chunks
  • 120 grams (½ cup) milk

• • 2 eggs
  • 100 grams cream cheese, softened at room temperature
  • 30 grams sugar

• • 3 grams yeast
  • 300 grams all-purpose flour
  • 80 grams dried cranberries

• 1 tablespoon oil (for greasing)

Directions:

1. 1. Prepare the Pumpkin Puree:
      • • Add 200 grams of cooked pumpkin chunks and 120 grams of milk to a blender.
        • Blend until smooth to form a puree.

       

   2. Add Eggs:
      • Crack in two eggs and blend again until fully combined.

1. 1. Prepare the Cream Cheese Mixture:
      • Soften 100 grams of cream cheese by leaving it out at room temperature for one hour.
      • Add 30 grams of sugar to the softened cream cheese and mix thoroughly.

1. 1. Combine Mixtures:
      • Gradually add the pumpkin and egg mixture into the cream cheese mixture. Start with a small amount to combine, then add the rest and mix well.
   2. Prepare the Dough:
      • • Add 3 grams of yeast to the wet mixture.

       

      • Gradually add 300 grams of all-purpose flour in two batches, mixing well to form a dough.
   3. Let the Dough Rise:
      • • Cover the dough and let it rise in a warm place until it doubles in size (about 1 hour).

       

   4. Add Cranberries:
      • Once the dough has risen, mix in 80 grams of dried cranberries.

1. 1. Prepare the Baking Container:
      • Grease your hands with a little oil and press down on the surface of the dough.
      • Fill your baking container (lined with parchment paper or a homemade paper box) only up to 40% full to allow room for rising.

1. 1. Second Rise:
      • Cover the container and let the dough rise again until it doubles in size.
   2. Bake:

• • Preheat the oven to 150°C (300°F).
  • Place a tray of water in the oven to create steam for a soft texture.
  • Bake for 30 minutes until the bread is fully cooked and golden.

11. Cool and Serve:

• • Let the bread cool before slicing.
  • Enjoy the soft, springy texture and the rich flavor of pumpkin and cranberries.

Serving Suggestions:

• • Serve warm with a smear of butter or cream cheese.
  • Pair with a hot cup of coffee or tea for a cozy snack.
  • This bread makes a great breakfast with a side of fresh fruit.

Cooking Tips:

• • For added flavor, you can mix in a pinch of cinnamon or nutmeg with the flour.
  • Make sure to use soft cream cheese to avoid lumps in the mixture.
  • Adding steam during baking helps create a soft crust, so don’t skip the tray of water in the oven.

Nutritional Benefits:

• • Pumpkin is rich in vitamin A and fiber, making this bread a nutritious treat.
  • Dried cranberries add antioxidants and a touch of natural sweetness.
  • Cream cheese provides calcium and adds a source of protein.

Dietary Information:

• This recipe contains dairy and gluten, making it unsuitable for those with lactose intolerance or gluten sensitivities.

Storage:

• Store the bread in an airtight container at room temperature for up to 3 days.
• You can also freeze it for up to a month. Just thaw it at room temperature before serving.

Amazingly Delicious No-Bake Banana Dessert in Just 5 Minutes

Ingredients

• 2 bananas
• 120 g (4.2 oz) biscuits
• 35 g (2.5 tbsp) butter
• 75 g (⅓ cup) whipped  cream
• 200 g (7 oz) condensed milk
• 35 g (3 tbsp) sugar
• Powdered sugar, to taste
• Chocolate flakes, to taste

Step-by-Step Instructions

Step 1: Prepare the Biscuits and Bananas

Start by placing the biscuits in a plastic bag and using a rolling pin to crush them into fine crumbs. This will be the base of the dessert, adding a crunchy texture. Next, mash the bananas in a bowl until smooth and lump-free, using a potato masher or fork.

Combine the Mixtures:

Mix the crushed biscuits with the mashed bananas in a bowl until well combined.

Step 2: Form the Base

Press the banana and biscuit mixture into the bottom of a round cake tin, using a spoon or spatula to smooth it out. Ensure it forms an even, firm base, as this will give structure to your dessert. Set aside.

Step 3: Prepare the Condensed Milk Mixture

In a small pan, melt the butter over medium heat. Once melted, add the sugar and stir until fully dissolved. Pour in the condensed milk and continue stirring for about 5 minutes until the mixture thickens and turns creamy. Be careful not to let it burn—constant stirring is key.

Step 4: Layer the Mixture

Pour the thickened condensed milk mixture over the biscuit and banana base in the cake tin. Use a spatula to spread it evenly over the entire surface, forming a smooth, sweet layer that complements the crunchy base.

Step 5: Add Banana Slices

Slice the remaining bananas into thin rounds and arrange them over the condensed milk layer, covering the entire surface. This fresh layer of banana slices adds both texture and extra flavor.

Step 6: Whip the Cream

In a separate bowl, beat the whipped cream along with a teaspoon of granulated sugar using an electric mixer. Whip the cream until it forms stiff peaks, indicating that it’s perfectly whipped and ready to be layered.

Step 7: Top with Whipped Cream and Chocolate Flakes

Spread the whipped cream evenly over the banana slices. Once smoothed out, sprinkle chocolate flakes on top for a hint of chocolatey crunch. Dust the dessert with a bit of powdered sugar for extra sweetness and a touch of elegance.

Step 8: Final Touches

Carefully remove the dessert from the cake tin mold, ensuring the layers stay intact. Your banana and biscuit no-bake dessert is now ready to serve!

Enjoy this creamy, crunchy, and fruity treat with friends and family. Its quick preparation time and indulgent taste make it perfect for any occasion, big or small!

Nutrition Information (per serving)

• Servings: 8
• Calories: 260 kcal
• Carbohydrates: 35 g
• Protein: 4 g
• Fat: 12 g
• Saturated Fat: 7 g
• Cholesterol: 35 mg
• Sodium: 100 mg
• Fiber: 2 g
• Sugars: 22 g

Eggless Yogurt Donuts Recipe

Once upon a craving, I whipped up these fluffy donuts without eggs! 

Ingredients:

• 800g type 00 flour
• 400ml slightly warm water
• 50g sugar
• 125g plain yogurt
• 30g butter
• 1/2 tsp salt
• 24g fresh yeast or 8g dry yeast
• Lemon peel 
• Caster sugar
• Corn oil for frying 

Instructions:

1. Mix flour, sugar, salt, and yeast.
2. Add yogurt, warm water, and melted butter.
3. Knead into a smooth dough.
4. Let it rise for 1 hour.
5. Roll dough, cut donuts, and let them rest for 20 mins.
6. Fry in corn oil until golden brown.
7. Dust with caster sugar and lemon peel.
8. Savor these delightful eggless donuts!

ENJOY!