In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated., Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C)., Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.
flour, sugar, vanilla powder, milk, egg, butter, rum flavoring, bananas, oil

In a pot, combine salt, sugar, vinegar and oil. Bring to just a boil, stirring to dissolve sugar and salt. Add onions and return to a boil., Using a slotted spoon, pack onions into canning jars. Pour in pickling liquid to cover. Seal jars with lids and refrigerate for at least 3 days to blend flavors. Store in the refrigerator for up to 1 month.
salt, sugar, white wine vinegar, corn oil, white pearl onions

CAKE:, Mix flour and sugar., Cut in butter until mixture resembles coarse crumbs., Add egg yolks; mix to form dough., Press dough into bottom and sides of a 10-inch springform pan., Dough should come 1 1/2 inches up the sides., Bake in a preheated 375F oven for 20 to 25 minutes, until pastry is firm and light brown., FILLING:, Drain canned or frozen fruit, reserving juice., Crush 1 cup of fresh fruit to make juice., Add sugar to fresh fruit and let stand 1/2 hour., Drain juice and add water to make 1 cup., Mix cornstarch and fruit juice., Cook over medium heat until thickened., Place whole fruit in baked pastry shell., Pour thickened fruit juice over top., Chill thoroughly., Carefully remove torte from springform pan., ALMOND COATING:, Beat egg white until foamy., Gradually beat in the sugar. beat until stiff peaks are formed., Spread the meringue around the outside of the pastry shell., Press in the almonds so that they completely cover the sides., TOPPING:, Gently fold sugar and vanilla into whipped cream., Spread over the fruit., Garnish with sliced toasted almonds, if desired.
flour, sugar, unsalted butter, egg yolks, FILLING, sugar, water, cornstarch, COATING, egg, sugar, almonds, TOPPING, sugar, vanilla, heavy cream