Autor: My Pans and Pots

Humming Bird Cake

Prep Time - 1 min.

Preparation

Heat the oven to 180⁰C.Grease three round baking trays 20 cm in diameter each with butter and set aside. Mash the pineapple with a fork and set aside. In a large dish mix flour, Ground Plazma, cinnamon and sugar in another dish mix eggs, dissolved butter, mashed bananas, vanilla extract, and mashed pineapple. Add wet ingredients to dry ingredients and mix. Slowly insert chopped walnuts. Divide the dough into three prepared baking trays. Bake in the hot oven 25-30 min until the toothpick stuck in the middle of the dough comes out dry. Take the dough out of the oven and leave it to cool.

To make the filling, add sugar to butter and mix. Then add cream cheese and mix well. After that, add Ground Plazma and mix until everything blends well. Add walnuts to the well-blended filling. Spread a coat of the filling on each piece of baked dough and the on whole cake on the outside. Leave the cake in the refrigerator at least three hours.

If you wish, coat the whole cake with whipped sweet-sour cream, sprinkle the coco flakes and decorate with dry pineapple flowers before serving.