TRIANGLE CAKE PAN RECIPES

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.

Steps:

• Preheat the oven to 350°F.
• Put the flour, sugar, cocoa, salt, baking soda, and ground coffee beans (if using) in an ungreased 8-or 9-inch round cake pan and stir with a whisk. Make a crater, pour in the remaining ingredients and 1 cup water, and whisk until all the corners are gotten and the batter is smooth. Put in the oven and start checking for doneness in 20 minutes; the cake should be done at around 30 minutes.
• Vanilla ice cream really helps pan cake, and so does chocolate whipped cream frosting. Start with 4 ounces of semisweet chocolate, chopped or chips, and 1 pint whipping cream. Put all the chocolate and about 1/2 cup of the cream in a medium mixing bowl and heat over simmering water until the chocolate has melted. Remove from the heat and whisk in the rest of the cream and 1 or 2 teaspoons sugar. Refrigerate until well chilled and then whip until thick and smooth. Be sure the cake is completely cooled before spreading on. If it's a warm day and you're not eating the cake right away, refrigerate it or the chocolate cream will melt right off.