I was only about 6 when my great grandma Luiza passed away thus, I don’t remember a lot of things about her. Funny that one thing I do remember clearly was her beautiful rose garden where she had lots of herbs, I do remember going with her pick up some mint and guava leaves for making healing teas. I also remember she singing in German and brushing my hair. 🙂
This recipe is hers and I learned it from my grandmother. Everytime I was helping my Nana to make this cake she used to get teary and tell stories about her mother…. Is funny how much of our memories are actually other people’s memories.
Thanks to my Nana I remember that her mother came from a family with five daughters and each of them married someone from a different nationality – her husband was from Spain and her sisters were married to a Portuguese, a Japanese, an
American and a Brazilian. My Nana used to say that in her home everybody was well received and they were forbidden (for obvious reasons) to talk about the war and religion.
This week one of my cousins commented on the post Nana Wanda Sweet Braid – she said it was a treasure I received. I believe that this recipe is in my family for almost 100 years and I only changed it a bit to make it “understandable” to people that never saw it being baked but is still pretty much the same I baked with my grandmother during my whole life; another treasure that I am today sharing with you.
- 2 1/2 cups plain white flour
- 1 1/4 cups caster sugar
- 1 egg (yolk and white separated)
- 1 tablespoon unsalted butter at room temperature
- 1 cup + 1/4 or 1/2 Milk (see recipe)
- 1 tablespoon baking powder
- Pinch of salt,
For the topping
- 4-5 Ripe Bananas sliced
- 3/4 cups white plain flour
- 1 cup caster sugar
- 1/2 cup butter
- 1 tablespoon Cinnamon.
For the Cake
- Pre heat the oven to 180C.
- Line a 26x15cm (3.5cm deep) rectangular tin with baking paper or grease really well and sprinkle some flour all over it.
- Mix well the egg yolk, sugar, salt, butter and flour.
- Add one cup of milk and stir really well – the quantity of milk can vary, after the first cup you will add another 1/4 and stir again. The batter should be a bit more hard than a normal cake – if after adding 1/4 cup of milk it is still way to hard, add another 1/4.
- In another bowl, beat the egg white until stiff peaks form. Gently fold the egg whites into the flour mixture. Stir in the baking powder.
- Pour into the tin and cover all the top of the Kuchen with the banana slices. Bake it for 30-40 min, until a skewer comes out clean when inserted.
For the Topping
- While the Kuchen is baking.
- Melt the butter
- In a bowl mix the flour, the sugar and the Cinnamon. You should have a mixture with a consistence of wet sand.
- Once the cake is baked, top it with the sugar and cinnamon “sand” and put it back in the oven for about 5-10min (until it “sticks” to the Kuchen).
- Cool in the tin.
Eat it while still warm with some fresh cream.