Banana-Raspberry Cake Recipe
The most delicate chocolate sponge cake, which has an incredible juiciness of raspberry syrup, combined with a thick layer of sour cream and chocolate mousse and an “indecent” large amount of banana and fresh raspberries. It gives a unique aroma and subtle refined taste.
Servings
8
Cook Time
285minutes
Servings
8
Cook Time
285minutes
Ingredients
Sponge:
Mousse:
Impregnation:
Layer:
Additionally:
Instructions
  1. Prepare a chocolate sponge cake: beat the eggs with sugar and salt until fluffy, at least 7 minutes.
  2. Turn on the oven to preheat to 180 degrees. Add vanilla, baking powder, flour, and cocoa to the egg mixture. Stir.
  3. Cover the baking dish (22 cm) with baking paper and grease with vegetable oil. Pour the dough into the mold.
  4. Bake the cake at 180 degrees for 25-30 minutes. Check readiness with a wooden skewer. Cool on a wire rack. Cut, lengthwise, into two halves.
  5. For impregnation, dilute the raspberry syrup with water.
  6. Soak the cakes. Cut bananas into rings. Chop the chocolate finely.
  7. Soak the gelatin in water. Allow to swell according to the instructions on the package. When the gelatin swells, dissolve it in the microwave for 30 seconds or on the stove, without bringing it to a boil.
  8. Prepare sour cream and chocolate mousse: combine sour cream with chocolate, sugar and vanilla – beat with a mixer until smooth. Add the gelatin and mix vigorously. The mousse is visually divided into two halves.
  9. In a split cooking ring, put one half of the cake, pour one part of the mousse.
  10. Then lay a layer of bananas and raspberries.
  11. Close the second half of the cake, pour the remaining mousse. Transfer to the refrigerator for at least two hours.
  12. Arrange with raspberries and mint leaves.
  13. Enjoy your tea!!!
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