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Banana Cream Dessert

Banana Cream Dessert

    

Easy and quick to prepare, tasty dessert. But it has one mistake - you need to wait few hours to taste it - dessert needs to rest in the refrigerator :)

Cook

No. of servings

24

Ready in

Difficulty

high

 

Categories:   

 

apricot marmelade4tbsp4tablespoon
baking powder for gingerbread2tsp2teaspoon
banana12.25oz350grams
cooking chocolate5.25oz150grams
egg white6pcs6pieces
egg yolk6pcs6pieces
flour medium5oz140grams
flour medium-
powdered sugar4.25oz120grams
powdered sugar0.5tsp½teaspoon
sour cream (fat 14-18%)1.8lb800grams
unsalted butter-
water7tbsp7tablespoon
white chocolate-

1. Sponge cake

egg yolk 6 pcs  powdered sugar 4.25 oz (120 g)  water 6 tbsp

Beat egg yolks with sugar and water into foam.

Sponge cake

2. 

egg white 6 pcs  powdered sugar 0.5 tsp

Beat egg whites and sugar until stiff peaks form.

3. 

flour medium 5 oz (140 g)  baking powder for gingerbread 2 tsp

Mix flour and baking powder with egg yolks.

4. 

Gently fold egg whites foam into the mixture.

5. 

unsalted butter  flour medium

Pour the dough into baking tin greased with butter and floured.

6. 

Bake in preheated oven 15 minutes.

7. 

apricot marmelade 4 tbsp  water 1 tbsp

Spread jam thinned with a little water over the hot pastry.

8. 

banana 12.25 oz (350 g)

Peel bananas and cut them into rounds. Place them on the cake base.

9. Chocolate cream filling

cooking chocolate 5.25 oz (150 g)  sour cream (fat 14-18%) 1.8 lb (800 g)

Put in a bowl sour cream. Melt chocolate over a water bath. Once the chocolate is partly melted, stir 2 spoons of sour cream in.

Chocolate cream filling

10. 

Then pour hot chocolate in the sour cream, stir ...

11. 

... and spread it over the bananas. Flatten the filling and place the dessert in the refrigerator for 4-6 hours.

12. 

white chocolate

Cut the stiff dessert and decorate with curls from white chocolate.

Bon appetit!

 

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