Cake with Jello and Custard

Arıboğa BakırcıCuisinier

Ingrédients

• 45 grams of jello, strawberry flavor
  45 grams
• 3 tablespoons of custard powder
  3 tablespoons
• 3 tablespoons of sugar
  3 tablespoons
• 3 cups of liquid milk
  3 cups
• 1 banana
  1 piece
• 140 grams of plain biscuits, chocolate flavor
  140 grams
• 230 grams of Swiss roll cake, small
  230 grams

Mesures

1. 1

   Wrap the cake mold with plastic wrap.

   Matériel requis:

   🍳

   Plastic Wrap

   1 minutes
2. 2

   Prepare the jello according to the instructions on the package and pour it into the mold, then slice the banana into rounds and place it on top of the jello in the mold.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   Place the mold in the refrigerator and leave it until it sets.

   30 minutes
4. 4

   Put the custard, liquid milk, and sugar in a pot over the heat and stir well until the mixture thickens, then pour half of the quantity over the jello in the mold.

   Matériel requis:

   Marmite

   10 minutes
5. 5

   Slice the Swiss roll cake into rings and arrange them on top of the custard layer.

   5 minutes
6. 6

   Crush the biscuits well and place them on top of the cake layer, then pour the remaining custard mixture.

   5 minutes
7. 7

   Cover the mold with plastic wrap and place it in the refrigerator for no less than three hours or until the custard sets well.

   180 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques