Fluffy whipped cream, soft meringue, and fresh blackberries come together for a rolled cloud cake that's lighter than air.This dessert gets its name from its billowy texture, but the nuts give it a satisfying, earthy crunch.
This lovely moist traybake is always a sure thing for me: I’ve been making it for years and years. If you cook it for a children’s party, you may well find that the visitors’ parents stay to make sure they get some of it themselves! When cut in larger slices, it also makes a great family dessert.
Coconut Crumbed Bananas About 3 large ripe but firm bananas. The size of your fruit is, of course, your choice ;) Plain flour 1 large egg, beaten with about a tablespoon of coconut milk 1/2 cup of breadcrumbs (Japanese Panko is best) 1/2 cup dried shredded coconut Canola or Sunflower oil
The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap and placed in a freezer bag, up to one month. Thaw completely at room temperature before assembling the cake. The curd can be refrigerated, covered with plastic resting on its surface, up to one week. Although the cake is best when assembled on the day it's being served, it can be refrigerated, assembled and uncovered, up to one day.