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Ingrédients
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1 emb. de mélange à gâteau des anges Betty Crocker*
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2 contenants (4 oz/113 g chacun) de collations au pouding à saveur de chocolat, réfrigérées
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3 bananes moyennes
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½ t. (125 mL) de garniture au caramel, à température ambiante
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1 bouteille de garniture de crème fouettée en aérosol
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2 c. à soupe (30 mL) de paillettes de chocolat
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Étapes
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1
Préparer le gâteau en suivant les directives sur l'emballage.
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2
Couper le gâteau des anges en deux à l'horizontale ; séparer les deux étages. Étaler le contenu d'une collation de pouding sur la surface de la première moitié inférieure du gâteau.
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3
Couper 2 bananes en tranches de 1/8 po (3 mm) ; disposer les tranches sur le pouding. Placer l'étage supérieur du gâteau sur l'étage inférieur, le côté coupé vers le bas. Étaler le contenu du deuxième pouding sur le dessus du gâteau. Réfrigérer au moins 2 heures ou toute une nuit avant de servir.
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4
Pour servir, couper le gâteau en 12 tranches ; répartir les morceaux sur des assiettes à dessert individuelles. Garnir chaque tranche de filets de caramel. Couper la dernière banane en 12 tranches. Garnir chaque portion de gâteau de crème fouettée et d'une tranche de banane. Saupoudrer chaque portion de ½ cuillère à thé de paillettes de chocolat.
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Conseils
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Conseil 1
Truc : Pour couper le gâteau, mesurez sa hauteur puis divisez cette mesure en deux. Piquez des cure-dents à mi-hauteur du gâteau ; coupez avec un couteau dentelé juste au-dessus des cure-dents.
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Valeur nutritive
Aucune information nutritionnelle n’est offerte pour cette recette
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© 2024 ® / MC moulins généraux tous droits réservés
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