Banana Ashta Cream Cake
Ingredients
Filling
- 3 bananas
- 1 tablespoon lemon juice
Ashta
- 2 cups milk
- 5 tablespoons starch
- 3 tablespoons sugar
- 1 tablespoon rose water
Cake mixture
- 3 cups flour
- 1 tablespoon baking powder
- 3 eggs
- 1 teaspoon vanilla extract
- 4/3 cup butter at room temperature
- 1 cup fine sugar
- 1 cup milk
Preparation
Set the rack in the middle of the oven and preheat the oven to 180°C.
Prepare a shallow baking tray measuring 17 by 11 inches and line it with parchment paper.
In a mixer bowl, place butter, sugar, and eggs, attach the whisk, and mix on medium speed for 3 minutes. Add half the milk, flour, and baking powder, mix for a minute, then add the remaining milk and flour, and mix for another minute to achieve a smooth, light batter.
Spread the batter in the tray and level the surface.
Bake in the oven for 10 to 12 minutes until done. Test with a wooden skewer; it should come out clean.
Immediately invert the cake onto parchment paper and remove the paper from the surface.
In a medium heavy-bottomed saucepan, combine milk, sugar, starch, and rose water. Stir with a whisk to dissolve the starch. Place on medium heat and stir with a wooden spoon until a smooth ashta forms.
Using a round cookie cutter, cut the cake into 30 circles based on the cutter size. Place cake scraps in a side dish and crumble them with your fingers.
Cut bananas into slices and place in a deep plate. Add lemon juice and stir gently.
For serving, use a spoon to place some ashta on a cake circle in a dome shape. Add a piece of banana. Sprinkle some cake crumbs on top and press lightly to hold the shape.
Place on a serving plate, garnish with dried rose buds, and serve immediately.
