Pasta kreması is the Turkish cake cream used to fill and cover layered cakes, and this one is banana-flavoured. The box calls it an icing mix with banana flavour and it is a 140 g powder mix. The finished cream is pale yellow and sweet, with a soft banana aroma that suits plain sponge cakes.
The label states that the nutrition values apply to the cream prepared with whole milk, so the cream is made by mixing the powder with milk; follow the exact quantities on the pack. Whip it until it holds its shape, then spread it between sponge layers or over the top, or pipe it onto cupcakes. Sliced fresh banana, crushed biscuits or a few almonds make good decoration. Chill the cake before serving so the cream sets.
Store the unopened box in a cool, dry place and the prepared cream in the fridge. The pack lists milk protein and notes that traces of wheat, hazelnut and almond may be present, so check the label if anyone has an allergy.