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Mascarpone cheesboard cake with bananas

Mascarpone cheesboard cake with bananas

    

Fantastic mascarpone cream cake full of sweet bananas. Creating a cheesboard pattern may seem complicated, but in fact it is very simple. All you have to do is to follow our steps, which are written down into a number of simple steps.

Cook

No. of servings

16

Ready in

1 h. 30 min.

Difficulty

medium

 

Categories:  Cakes  Cream deserts  

 

baking powder for gingerbread2pk2pack
banana1.3lb600grams
caster sugar8.5oz240grams
cocoa powder0.75oz20grams
cooking chocolate6.25oz180grams
cream curd1.1lb500grams
cream stabilizer2pk2pack
egg white10pcs10pieces
egg yolk10pcs10pieces
flour medium12oz340grams
flour medium00
mascarpone1.1lb500grams
powdered sugar5.25oz150grams
sour cherry jam12.25oz350grams
sunflower oil¾cup200milliliters
unsalted butter00
unsalted butter4.5oz125grams
water¾cup200milliliters
whipping cream (30-33% fat)2.5cup600milliliters

1. 

unsalted butter 4.5 oz (125 g)  powdered sugar 5.25 oz (150 g)

Put softened butter in a bowl and add sugar.

2. 

Stir.

3. 

mascarpone 1.1 lb (500 g)  cream curd 1.1 lb (500 g)

Add mascarpone and cream curd.

4. 

whipping cream (30-33% fat) 1.7 cup (400 ml)  cream stabilizer 2 pk

Whip whipping cream into firm peaks.

5. 

Mix the whipped cream into the cream.

6. 

Put the cream in the refrigerator.

7. 

egg white 5 pcs

Beat the egg whites until they are foamy.

8. 

egg yolk 5 pcs  caster sugar 4.25 oz (120 g)

Whisk the egg yolks and sugar into foam.

9. 

water 6.75 tbsp (100 ml)  sunflower oil 6.75 tbsp (100 ml)

Add water, oil and stir.

10. 

flour medium 6.25 oz (180 g)  baking powder for gingerbread 1 pk

Mix the flour step by step with baking powder and whipped egg whites.

11. 

unsalted butter  flour medium

Pour the dough into a cake form, that is greased and sprinkled with flour.

12. 

Bake for 15 minutes at 200 °C.

13. 

egg white 5 pcs  egg yolk 5 pcs  caster sugar 4.25 oz (120 g)  water 6.75 tbsp (100 ml)  sunflower oil 6.75 tbsp (100 ml)  flour medium 5.75 oz (160 g)  baking powder for gingerbread 1 pk  cocoa powder 0.75 oz (20 g)  unsalted butter  flour medium

Whisk tough snow from the egg whites. Whisk egg yolks with sugar, add water and oil. Add flour step by step mixed with baking powder, cocoa and egg whites. Pour the dough into a form greased with butter and sprinkled with flour.

14. 

Bake for 15 minutes at 200 °C.

15. 

Cut the pale and dark cooled cake.

16. 

At the cuted, but not yet divided cake, with the help of bowls ..

17. 

...draw three circles. Cut them out with a sharp knife.

18. 

Then spread the circles carefully. Create the first layer of the cake from a large dark, medium pale and small dark circle.

19. 

sour cherry jam 12.25 oz (350 g)

Spread the half of the jam at the first cake part.

20. 

Divide the Mascarpone filling into quarters. Spread one quarter on the first cake.

21. 

banana 1.3 lb (600 g)

Peel the bananas and cut them into not very thick circles (the quantity is for the whole cake).

22. 

Put some of the bananas on the filling.

23. 

Continue to create the second layer, with the big pale circle, the middle dark and the small pale. Spread the other quarter of the cream and put the bananas on it.

24. 

Create the third layer. Big dark circle, medium pale, small dark.

25. 

Spread the other half of the jam and a third quarter of the cream on this layer. Put the last layer of bananas. Finally, place the last circles (pale, dark, pale) and spread the whole cake in a thin layer with the remaining cream. Store in the refrigerator for at least 4 hours.

26. 

whipping cream (30-33% fat) ¾ cup (200 ml)  cooking chocolate 6.25 oz (180 g)

Heat the whipping cream in a water bath and melt the broken chocolate in it.

27. 

Let it cool...

28. 

... and pour on cake. Put in the fridge again and let it harden until the next day.

Bon appetit!

 

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