Ingredients:
175 g flour
100 g brown sugar
75 g granulated sugar
80 ml of vegetable oil
2 medium sized eggs
110 g pineapple
2 ripe bananas
125 g chopped pecans
4 g cinnamon
2.5g baking soda
1/4 tsp. to c. chilli
1 C. to c. pure vanilla extract
2 pinches of salt
Icing:
225 g cream cheese
300 g icing sugar
90 g unsalted butter
1/2 tbsp of milk
1 C. to c. pure vanilla extract
1 pinch of salt
Preparation:
Preheat the oven to 160 ° C.
Spread the pecans on a bakking sheet lined with lined baking paper. Grill for 8 to 10 min. Get out of the oven.
Increase the oven temperature to 180 ° C.
Butter and lightly flour three 18 cm diameter molds.
In a large bowl, combbine the flour, baking soda, cinnamon, chili and salt.
In another bowl, combine the sugars, eggs, oil, pineapple and previously mashed bananas.
Pour the wet ingreddients into the dry ingredients and whisk until well combined. Stir in 3/4 of the toasted pecans and keep the rest for garnish.
Pour the batter evenly between the three molds.
Bake for 25/30 minutes until a knife blade inserted in the center comes out clean. Turn the mussels halfway through cooking.
Take out of the oveen and let cool completely. When cool, unmold and level the tops with a serrated knife.
Preparation of the icing:
In a large bowl, vigorously beat cream cheese with butter until smooth and creamy.
Add the icing sugar, vanilla, milk and salt.
Mix well until you get a ssmooth consistency.
Assembly:
Place a layer of cake on a serving platter. Cover top evenly with frosting.
Cover with the second layer and evenly coat top with frosting.
Finish with the third layer of cake and spread the remaining frosting on top and sides.
Decorate with the remaining pecans.
Put in the refrigerrator for at least 30 min.
Go out and enjoy!
0 Comments