My First Birthday Cake - Using No Eggs

Name: My First Birthday Cake - Using No Eggs
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams Pancake mix; 230 ml Milk or water; 300 grams Plain yogurt; 1 tsp Sugar; 1 Banana; 1 to wrap around the cake Teething biscuits (or any hard and long shaped biscuit without eggs, or Teddy Grahams or animal crackers?) for decorating

cookpad.japan @cookpad_jp

A birthday cake that a child with egg allergies can eat.

If the cake is thin, it's easy to bake evenly and it looks better.

Please adjust the amount of sugar to taste in the yogurt cream.

You can squeeze the moisture out of the yogurt a little more, after it becomes firm. For one small cake. Recipe by visquett

A birthday cake that a child with egg allergies can eat.

If the cake is thin, it's easy to bake evenly and it looks better.

Please adjust the amount of sugar to taste in the yogurt cream.

You can squeeze the moisture out of the yogurt a little more, after it becomes firm. For one small cake. Recipe by visquett

cookpad.japan @cookpad_jp

A birthday cake that a child with egg allergies can eat.

If the cake is thin, it's easy to bake evenly and it looks better.

Please adjust the amount of sugar to taste in the yogurt cream.

You can squeeze the moisture out of the yogurt a little more, after it becomes firm. For one small cake. Recipe by visquett

A birthday cake that a child with egg allergies can eat.

If the cake is thin, it's easy to bake evenly and it looks better.

Please adjust the amount of sugar to taste in the yogurt cream.

You can squeeze the moisture out of the yogurt a little more, after it becomes firm. For one small cake. Recipe by visquett

Saved

Ingredients

1 serving

200 gramsPancake mix
230 mlMilk or water
300 gramsPlain yogurt
1 tspSugar
1Banana
1to wrap around the cake Teething biscuits (or any hard and long shaped biscuit without eggs, or Teddy Grahams or animal crackers?) for decorating

Saved

Steps

1

Strain the yogurt by putting it on top of 4-5 sheets of paper towels, under a colander for half a day in the fridge.
2

In a bowl mix the hot cake with a little bit of milk at a time.
3

Use a silicon sheet or parchment paper to cover a baking tray. Thinly spread the cake batter. It doesn't need to cover the whole sheet.
4

Bake at 340F/170C, until the top is cooked (around 10 minutes)
5

Remove the parchment paper and use a cookie cutter to cut out 4 pieces. Use a knife if needed.
6

Move the yogurt from Step 1 into a bowl, and add sugar. This is the yogurt cream.
7

After the cake has cooled, spread the cream and sliced banana in between.
8

Spread cream on top, and line the side with biscuits. The cake's height should be the same as the biscuit on the side.