Description of preparation:
Desserts with bananas always turn out very tasty and aromatic. Banana cake is no exception. You can prepare it for any celebration. If you love bananas, then you will definitely like this cake.
Purpose: For the holiday table Main ingredient: Fruits / Banana / Dairy products / Dough / Sour cream / Sponge dough Dish: Baking / Cakes / Sponge cake
How to make Banana Cake with Sour Cream
To make a delicious banana cake, the first step is to bake a sponge cake. To prepare the biscuit, prepare all the necessary ingredients. Sift the flour through a sieve.
Beat eggs with sugar until fluffy and fluffy. At the same time, bring the milk and butter to a boil. Add the hot milk mixture into the beaten eggs, alternately mixing it with flour mixed with soda and vanilla. Mix the dough with a whisk very carefully so that it remains fluffy.
Pour the finished dough into a springform baking dish (20-22 cm). Place in the oven preheated to 180 degrees for 45-50 minutes.
Cool the finished biscuit and let it rest. Then cut it into 4 layers.
To prepare the cream, use sour cream with a fat content of at least 30%. Measure out the required amount of powdered sugar. Choose the ripest bananas.
Beat sour cream with powdered sugar into a fluffy cream. Mash the bananas with a fork until there are small pieces left. Sprinkle the mashed banana with a little lemon juice to prevent it from darkening. Whisk together the banana puree and sour cream.
Soak the sponge cakes with sugar syrup or just water and spread with banana cream.
So collect the whole cake. Place it in the refrigerator for a few hours to harden and soak.
The finished cake can simply be sprinkled with sponge crumbs on the sides. Or decorate according to your taste and the upcoming celebration.
Enjoy your tea!
Chocolate cake with bananas, orange and sour cream
Preparatory stage: since the biscuit dough prepares very quickly, immediately set the oven to preheat to 200 °C.
1. Pour gelatin with cold water: dissolve 20 g of dry gelatin in 200 ml of water. Set the gelatin aside until it swells well.
2. In the meantime, let's start preparing the chocolate sponge cake. I love this biscuit! It turns out tender and airy, with a pronounced chocolate taste. And if the biscuit is left in the refrigerator overnight, it will become saturated with moisture and will be a completely finished sweet dessert for tea.
Preparing a sponge cake couldn't be easier. Break 5 eggs into a bowl, add 1 cup of sugar.
3. Beat with a mixer at high speeds into a strong foam. The more bubbles there are, the softer and airier the chocolate sponge cake will be. We move the mixer in a circle and movements from bottom to top - this way the dough is better saturated with oxygen.
4. Add 1 cup of sifted flour and 3 tablespoons of high-quality cocoa to the eggs with sugar. We extinguish the soda with vinegar and, before the bubbles go away, quickly add it to the dough.
5. Gently but quickly mix the dough using a mixer. The finished chocolate dough should all be in small bubbles.
6. Pour the chocolate dough into a baking dish. I advise you to use a large silicone mold, approximately 25-30 cm in diameter. It is much easier to work with and the dough bakes quite quickly. Place the mold with the chocolate biscuit dough in the preheated oven for 20 minutes.
7. While the dough is baking in the oven, it will greatly increase in volume. We check the biscuit for readiness with a toothpick by piercing it. And if there are no traces of dough left on the toothpick, remove the biscuit from the oven and let it cool completely. The biscuit will shrink a lot at room temperature, but don’t be afraid, it will remain very tender and airy inside.
8. When the biscuit has cooled completely, take it out of the silicone mold. If you wrap the finished biscuit in cling film and put it in the refrigerator for a day, it will be saturated with moisture and will be incredibly tasty on its own.
9. Cut into small cubes.
10. Transfer the chopped biscuit to any convenient plate or bowl. Cover with cling film and put in the refrigerator for a while.
11. Prepare the fruit. Wash the orange and grate the zest using a small grater. We use only the top orange layer of the zest; we do not reach the white bitter fibers.
12. Peel and cut the fruits: bananas into slices, and orange into slices first, and then cut each slice into several more pieces.
13. In a separate bowl, combine sour cream and condensed milk.
14. Beat with a mixer at low speed so that the sweet sour cream mass also has bubbles.
15. By this time the gelatin has already swollen well.
16. Heat it in a water bath or in the microwave until the grains are completely dissolved. Gelatin should under no circumstances begin to boil, otherwise it may lose its gelling properties.
17. Pour the gelatin into the sour cream mixture and mix well.
18. Select a deep bowl for the cake and place the chopped sponge cake in it.
19. Add about a portion of the fruit.
20. Add chopped biscuit to the sour cream, alternating it with fruit.
21. Add the remaining fruit.
22. Press the biscuit and fruit tightly with your hands. Place in the refrigerator until completely set (at least 3 hours, but preferably overnight).
23. Carefully pour hot water over the outside of the bowl with the cake so that the water does not get into the cake itself. Let's see how well the mass begins to lag behind the bottom and walls of the dish. And if it is clear that the soufflé is already well behind the mold, cover the bowl with the cake with a plate, bottom to top, and quickly turn everything over so that the cake remains on the plate. If there are any unevenness, it’s okay, they will all be masked with chocolate icing.
24. In a water bath, melt the chocolate along with the butter and pour the glaze on top of the cold chocolate cake. Sprinkle with grated orange zest and refrigerate for another 10-15 minutes until the chocolate glaze sets well.
25. If desired, the cake can be decorated with fruit on top.
26. Cut the cake with a large hot knife, pour boiling water over it.
A very tasty and delicate chocolate cake with bananas, orange and sour cream is ready! Bon appetit!
