Banana birthday cake

Banana birthday cake

A banana birthday cake combines the moistness of bananas with the sweetness of cake, creating a delightful treat for any celebration.


For the cake;

4 eggs
1 glass of sugar
Half a tea glass of oil
Half a glass of milk
1 packet of baking powder
1 cup full of flour
2 soup spoons of cocoa
For the cream;
2 packs of cream (400 ml)
2 tablespoons of powdered sugar
200 g melted chocolate (I used dark)
600 g guark (labne de our)
200 g mascarpone
1 teaspoon vanilla extract

into ;
4-5 bananas
chocolate upon request
To wet the cake;
Ready chocolate sauce

chocolate and fruit

For the edge;

Almond crumbs (or hazelnuts are also suitable).

Preparation of

For the cake;  We put the yolks and whites of the eggs into separate bowls.  We put half the sugar in yellow and half in white. 

First, we beat the egg white until it becomes snow.
We turn the yolk into foam, add oil and milk, mix again, sift the flour and baking powder and add it in. 

We add cocoa and mix again.
Using a spatula, we add the white into it, mix it and pour it into our mold.  We bake it in the oven at 180 degrees for 25-30 minutes in a controlled manner.

For the cream, we first beat the liquid cream with powdered sugar, add the melted chocolate into it and mix it.

In a separate bowl, we beat the guark and mascarpone cream, combine the two creams and leave it to cool in the fridge. We divide our cake into two and make the bottom base.

We put it in the cake circle and squeeze ready-made chocolate sauce into it, we put our cream on it and place the whole bananas without slicing them, we cover it with cream again, put chocolate pieces and put our second layer of cake, we cover it with cream and leave it in the fridge for 2-3 hours, when it comes out, we take it out of the cake circle and cover the edges with the remaining cream.

You can cover it with almond crumbs or optional hazelnut pieces with the help of a spatula, you can decorate it by slicing chocolate and fruit, it will be much better if you let it rest in the fridge overnight, bon appetit to those who will try it .


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