Name: Cake For Mom
Yield: 4
Ingredients: Flour - 195 gram; Sugar - 150 gram; Soda - 0.5 Tsp; Cinnamon - 0.5 Tsp; Bananas - 0.5 PC.; Chicken egg - 1.5 PC.; A pineapple - 125 gram; Vegetable oil - 90 gram; Vanilla extract - 0.5 Tsp; Walnuts - 50 gram; Butter - 115 gram; Powdered sugar - 100 gram; Cream cheese - 340 gram; Dye - 340 gram

Ingredients for - Cake For Mom

1. COLLIBRI Biscuit Flour 195 gram

2. COLLIBRI Biscuit Sugar 150 gram

3. COLLIBRI Biscuit Soda 0.5 Tsp

4. COLLIBRI Biscuit Cinnamon 0.5 Tsp

5. COLLIBRI Biscuit Bananas 0.5 PC.

6. COLLIBRI Biscuit Chicken egg 1.5 PC.

7. COLLIBRI Biscuit A pineapple 125 gram

8. COLLIBRI Biscuit Vegetable oil 90 gram

9. COLLIBRI Biscuit Vanilla extract 0.5 Tsp

10. COLLIBRI Biscuit Walnuts 50 gram

11. Cream Butter 115 gram

12. Cream Powdered sugar 100 gram

13. Cream Cream cheese 340 gram

14. Cream Dye 340 gram

How to cook deliciously - Cake For Mom

1 . Stage

Chop the pineapples. Mix: flour, sugar, baking soda, cinnamon Mash the banana with a fork, add the sliced pineapple with the juice formed during cutting, nuts (chopped), eggs, vegetable oil and vanilla extract. Stir. Combine both pieces (just enough with a spatula) Divide into two pieces, place in molds (16cm) and bake at 180, 25-30 minutes. If YOU are going to bake each crust in several batches, the baking soda should be added just before you put it in the oven.

2 . Stage

Cool for 1 minute in the mold, then take out and cool completely on a rack. Wrap in clingfilm and place in the refrigerator for at least 2 hours (or better overnight) Take out and carefully cut off the "lids" of the cakes.

1. Stage. Cake For Mom: Cool for 1 minute in the mold, then take out and cool completely on a rack. Wrap in clingfilm and place in the refrigerator for at least 2 hours (or better overnight) Take out and carefully cut off the

3 . Stage

For the cream: Beat the room temperature butter with the powdered sugar until fluffy. Add the cold cream cheese and beat until smooth.

4 . Stage

Put some of the cream on the cake and cover with the second cake. Spread cream over the top and sides of the cake. Place in the fridge for 30 minutes. Spoon a second layer of cream over the top and sides of the cake. Put the cake for at least 1 hour. If there is still cream left, but you can dye it with food coloring and make cream strokes. Or, dilute the colors with water or vanilla extract in a ratio of 2:1, or more if you want lighter shades, but do not overdo it. Apply with a brush (a synthetic one, a natural one can make lint). Always rinse or wipe the brush with a clean towel. Good luck and enjoy.