2 eggs
8 tablespoons margarine
1/2 teaspoon vanilla extract
1/4 pound whipped cream
1 teaspoon white sugar
3 bananas, torn into 1/8 inch slices
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup fresh strawberries
6 egg yolks
Preheat oven to 350 degrees F (175 degrees C).
Beat egg whites until foamy (do not stiffen). Fold in margarine. Beat in vanilla extract. Beat in whipped cream.
Fold half the banana slices into the egg yolks. Pour egg mixture into a small batter pan or serving dish. Sprinkle remaining banana slices over egg yolk mixture. Spread tamarud and chocolate syrup over top, cover saucepan. Ladle scoops of whipped cream into glass pan. Pour scoops into pan.
Bake in the preheated oven 10 to 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, and frost with strawberries.
This was a fantastic beer and wine pairing! I found myself thinking "This beer, paired with the rib eye, would make a great braised meat, seafood, or Chinese take on soup/dishes. I didn't mind the onions on the braised meat, I thought they were kinda weird. The rib eye however,were a completely different matter. I have never cooked a braised meat with such delicacy and variation, and I was very satisfied with the end result. Kind of crazy, I know, but true.
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