Banana cake with cream and chocolate topping

 

Ingredients (form approx. 20×30 cm):

Cake:

• 3 ripe bananas

• 3 eggs

• 150 g of sugar

• 120 ml of oil

• 220 g of wheat flour

• 1 teaspoon of baking powder

• 1/2 teaspoon of soda

• a pinch of salt

Cream:

• 500 ml of cream 30-36%

• 250 g mascarpone

• 2 tablespoons of powdered sugar

• 1 teaspoon of vanilla extract (optional)

Topping:

• 150 g of dark chocolate

• 80 ml of 30% cream

• 1 tablespoon of butter

In addition:

• 1 banana for decoration

• chocolate sprinkles (optional)

Preparation:

Muddle the bananas with a fork on the puree.

Grind the eggs with sugar, pour in the oil and mix.

Add the bananas and mix.

Add flour, baking powder, soda and salt, mix.

Put the mass into the mould and bake 35–40 minutes at 180°C,

cool down.

Whip the cream with powdered sugar.

Add mascarpone and vanilla, blend into cream.

Cut the cake into two countertops.

Spread the cream on the lower countertop and cover with the other.

Heat the cream to the topping, add chocolate and butter,

mix.

Pour the top of the cake with a topping.

Decorate with banana slices and sprinkles.

Put in the refrigerator for 2 hours.