Ingredients
Difficulty : Easy
Serves : 10
Cooking Steps
- 1In a large bowl, add 4 eggs and beat well using a hand mixer until light and fluffy.
- 2Add ½ cup oil and beat again until well combined.
- 3Add 1 cup powdered sugar and beat until smooth.
- 4Sift in 1 cup maida (all-purpose flour), 1 tsp baking powder, and ½ tsp baking soda. Mix gently until combined.
- 5Add 1 tsp vanilla essence and mix well.
- 6Grease a glass serving dish with a little oil using a brush. Pour in the cake batter and spread it evenly.
- 7Preheat the oven to 200°C for 10 minutes. Then bake the cake at 200°C for 35 minutes, or until a toothpick inserted into the center comes out clean.
- 8Allow the cake to cool completely, then cut it into slices or pieces.
- 9In a small bowl, mix powdered sugar and water to make the sugar syrup.
- 10Arrange a layer of cake pieces in a serving dish and drizzle with the sugar syrup. Refrigerate for 10–15 minutes.
- 11In a pan, add 1 litre milk, sugar to taste, and 2 tbsp custard powder (mixed with a little cold milk). Cook on medium heat, stirring continuously until the custard thickens. Turn off the heat and let it cool completely.
- 12Remove the cake from the refrigerator. Add a layer of custard and arrange banana slices over it.
- 13Add another layer of cake pieces and drizzle with the sugar syrup.
- 14Add another layer of custard and sprinkle with chopped almonds and pistachios.
- 15In a bowl, add ½ cup whipping cream and condensed milk to taste. Beat until light and fluffy.
- 16Spread the whipped cream evenly over the top.
- 17Refrigerate for 6–7 hours until the dessert is well chilled and set.
- 18Serve chilled and enjoy this delicious dessert!
Related recipes
1 Hour 20 minutes (including rice soaking time) |
700 calories
30 mins (includes soaking time) |
280 calories
20 minutes |
380 calories
15 minutes |
450 calories
45 minutes |
650 calories
