TRIANGLE CAKE RECIPES
TRIANGLE BISCUIT CAKE - RECIPE | TASTYCRAZE.COM
I`m not that good at math so I don`t have an exact formula for this biscuit cake but I do promise that it`ll be remarkably tasty.
Provided by Ivan
Total Time 110 minutes
Prep Time 90 minutes
Cook Time 20 minutes
Yield 1 cake
Number Of Ingredients 18
Steps:
- For the cream: put 1 cup water in a deep frying pan and add the sugar . Stir until the sugar melts. Add the butter and cocoa and mix well again. Finally, add the flour and gradually stir until evenly mixed.
- Remove from the heat and leave it to cool. Spread out cellophane on a countertop or table. Arrange 1 layer of biscuits- 7 widthwise and 5 lengthwise. Smear with compote and the prepared cream. Arrange another layer of biscuits.
- Brush with compote and cream again. In the middle of the layer, arrange the pre-chopped bananas, kiwis and strawberries . Two pairs of biscuits need to remain along the two longer sides. Grab these two pairs of biscuits with the underside of the cellophane and carefully fold up to get a triangle. Wrap the cellophane about the triangle. Allow to stand for 2 hours in a refrigerator. In the meantime, prepare the glaze .
- First bring the milk to a boil. Once it starts to boil, add the sugar and egg yolk. Mix well. In a separate cup, dissolve the starch in 2/3 cup (150 ml) water and add it to the mixture. Add the flour as well.
- Stir to get a thick mixture and remove it from the heat. It needs to cool a bit. Bring the biscuit triangle out from the refrigerator and gently unroll the cellophane. Brush the top with the finished glaze and sprinkle it with sugar decorations.
PUDDING-FILLED BISCUIT TRIANGLE RECIPE - FOOD.COM
Someone requested this recipe (which I remembered from my childhood in Melbourne) and as I was writing it down I also remembered how easy it was to make and how delicious. So I have posted it here for everyone to enjoy.
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Put a double folded length of aluminium foil on the kitchen bench, around 60 cm.
- Dip the biscuits in milk (adding Kahlua or Baileys if you like) and arrange three lengths down the foil to make a fairly long and narrow rectangle.
- Beat the chocolate pudding mix with 2 cups milk in a small bowl and whip the cream with the icing sugar in a separate bowl. Carefully spoon the chocolate pudding on the middle length of biscuits and cover it with the whipped cream.
- Let the pudding set a little to make it easier to handle as it shouldn't be runny. You might also want to decrease the amount of milk if your pudding doesn't thicken quickly.
- Note that you may have a little left over depending on how big the biscuits you used were.
- Then carefully lift up the sides of the foil and press gently together to form a triangle. It should be full completely with the mixture.
- Melt the couverture in the microwave or in a baine-marie and carefully cover the biscuits with the melted chocolate. Before the chocolate sets sprinkle with sliced almonds or chocolate sprinkles.
- Then cover carefully with the sides of the foil when the chocolate has set and keep in the freezer until serving.
- Allow the cake to set in the freezer for at least 3 hours.
Nutrition Facts : Calories 303.6, FatContent 15, SaturatedFatContent 8, CholesterolContent 42.1, SodiumContent 184.3, CarbohydrateContent 38.2, FiberContent 0.8, SugarContent 13.6, ProteinContent 4.7
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