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The demand for this cake was huge on our Facebook page Oops, so I wrote the recipe quickly just for you. 🙂 I made the cake for my grandmother’s birthday, but because I love to experiment, this time I decided on a combination of banana and chocolate. Can I tell you something? It turned out phenomenal! Since I don’t usually like baking biscuits, this cake is extremely easy and quick to prepare, as it doesn’t need to be baked. It’s time for me to trust you with the recipe, isn’t it?
Prepare the latter…
200 grams of oatmeal cookies 70 grams of butter 1 tablespoon rum
1 large banana 100 grams of milk chocolate 100 grams of dark chocolate
2 dl milk 1 bag of vanilla pudding 2 tablespoons sugar 100 grams of mascarpone 5 ml banana extract / flavoring 1 banana * (if desired)
500 ml of sweet cream 100 grams of mascarpone 1 vanilla sugar 3 drops of banana extract / flavoring yellow food coloring * All these ingredients are suitable for a small cake model (17 cm in diameter). If you are going to work in a larger baking pan, DOUBLE the ingredients.
Grind the cookies in a multipractice to break them up completely. Shake them in a plastic container and add the melted butter and one tablespoon of rum. Stir well. Line the cake model with baking paper and spread the ground biscuits on it. Shape the bottom of the cake with your fingers. Place in the refrigerator to harden.
Meanwhile, melt the milk and dark chocolate over the steamer. Cut one large banana into medium-thick slices. When the bottom of the cake hardens, place slices of fresh banana on it and pour the melted mixture of dark and milk chocolate over it. Place in the refrigerator for 15-20 minutes.
Let’s prepare the cream for the second layer. Boil vanilla pudding in 2 dl of boiling milk. I suggest you follow the manufacturer’s instructions. I had previously shaken two more tablespoons of sugar into the vanilla powder. When the vanilla cream has cooled, add 5 ml of banana extract and one saved banana (optional). Finally, stir in another 100 grams of mascarpone. Pour the cream over the first layer and place the cake model in the fridge.
For the third layer, use only sweet cream, which is well whipped. Add one packet of vanilla sugar and 100 grams of mascarpone at the end. ¾ spread the cream over the second layer and save the rest for decoration. Stir a little banana extract into the remaining cream, and for an even more intense yellow color, a pinch of yellow edible color.
So, our cake is ready. Keep it in the refrigerator before serving. Then just let me know what you think. Everyone who has tried it has agreed that it is GREAT! 🙂