Composition / ingredients
Step-by-step cooking
Step 1:
How to make a banana cake Mink mole? Measure out the necessary ingredients for making a sponge cake. Wash the eggs and dry them with napkins. Take filtered or bottled water, it should be hot.
Step 2:
Combine flour, cocoa and baking powder. Sift the flour mixture so that it is enriched with oxygen. Thanks to this, the biscuit will rise well when baking, it will be lush and airy.
Step 3:
Divide the eggs into whites and yolks. Do this carefully so that not a drop of yolk gets into the whites, otherwise they will not climb.
Step 4:
Whisk the yolks, gradually adding hot water.
Step 5:
Without stopping whipping, pour in half the norm of sugar in small portions. Whisk everything until a thick light mass is obtained.
Step 6:
Wash the beaters of the mixer, dry thoroughly. In a dry, clean container, whisk the whites first at medium speed until lightly thickened. Gradually adding the remaining sugar and increasing the speed, whisk the whites to a stable foam.
Step 7:
Stir the whipped whites into the yolk mass in portions. Mix the mass with a spatula with neat movements from the bottom up so as not to disrupt the air structure of proteins.
Step 8:
Add flour mixture. You may take more or less flour than I do. Be guided by the consistency of the dough.
Step 9:
Mix everything just as gently until you get a homogeneous, airy chocolate dough.
Step 10:
Cover the bottom of the baking dish with parchment. There is no need to lubricate the walls of the mold with anything. Carefully put the dough into the mold.
Step 11:
Bake the biscuit in a preheated 180C oven for 30-35 minutes. During baking, do not open the oven so that the biscuit does not settle from the temperature drop. Cool the finished biscuit and remove it from the mold. It is advisable to give the biscuit an exposure of 4-5 hours, so that the crumb is slightly compacted. The baking time and mode may be different. Focus on the features of your oven.
Step 12:
Prepare the cream. For the cream, you can take a more ripe banana, so that the cream is more fragrant. But for the filling, it is better to use ripe bananas, but not overripe. Choose a soft cottage cheese so that the cream is more tender.
Step 13:
Combine cottage cheese, sugar, vanilla sugar and one peeled and sliced banana in a blender.
Step 14:
Grind everything until a homogeneous smooth mass is obtained.
Step 15:
Fill gelatin with cold boiled water, leave it to swell for 10-12 minutes.
Step 16:
Heat the gelatin in a water bath or over low heat with constant stirring until it completely dissolves. At the same time, do not bring to a boil.
Step 17:
Start whipping the pre-cooled cream at medium speed, gradually increasing it to maximum. It is also desirable to cool the container for whipping cream. It is important not to overdo the cream so that they do not become oily. As soon as visible streaks appear on the surface, stop whipping.
Step 18:
Mix the whipped cream into the curd-banana mass in small portions.
Step 19:
With constant stirring, pour a warm gelatin solution into the resulting cream in a thin stream.
Step 20:
Mix well so that the gelatin is evenly distributed.
Step 21:
If desired, you can add chocolate grated on a coarse grater to the cream. Mix well.
Step 22:
How to form a cake? With the blade of a knife, retreating from the edge of the biscuit 1.5-2 cm, outline a circle. Remove the crumb from the biscuit, leaving the bottom at least 1 cm thick.
Step 23:
Fill the sponge cake with peeled whole bananas. Depending on the size, 4-5 fruits will be needed.
Step 24:
Put the cream on the bananas with a slide. By this time, the cream becomes stable and holds its shape well.
Step 25:
To finish the biscuit on top, chop the biscuit crumb in a blender or crumble with your hands.
Step 26:
Sprinkle the cake with biscuit crumbs on top, pressing it lightly. Put the cake in the refrigerator so that the cream thickens.
Step 27:
Before serving, decorate the cake as desired, cut into portions and serve. Bon appetit!
You can make a Potato cake from the remaining biscuit crumbs. I used this recipe . Quickly and simply turned out another delicious treat.
If desired, you can soak the biscuit "box" before assembling the cake with syrup from 2 tablespoons of sugar and 3 tablespoons of water. To flavor, add cognac or rum. Or use any fruit juice. I didn't do the impregnation. During the night, the cake was well soaked from the juiciness of bananas and became very fragrant.
Why gelatin hardens badly, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking read in the article about gelatin .
In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before cooking).
Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Bananas - 89 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Baking powder - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
