Banana-cheese cake with chocolate glaze

 

Stricts:

• 2 eggs (L)

• 120 g of sugar

• 120 ml of vegetable oil

• 150 ml of milk

• 180 g of wheat flour

• 25 g of cocoa

• 1 teaspoon of baking powder

• a pinch of salt

• 3-4 bananas (about 450-550 g after peeling)

• 500 g of cheese cheese curd from a bucket (smooth)

• 250 g mascarpone

• 80 g of powdered sugar

• 2 teaspoons of vanilla extract or 1 op. sugar

Vanillin

• 120 ml of 30% or 36% cream

• 10 g of gelatin (about 2 flat teaspoons)

• 50 ml of cold water for gelatin

• 80 g of small pieces of chocolate or droplets

Chocolate (to the mass)

• 180 g of dark chocolate (or half and half bitter and half

milky)

• 120 ml of 30% cream

• 20 g of butter

• 60-80 g chocolate sprinkles / finely chopped

chocolates

Preheat the oven to 175°C (top-down), line the bottom of the mold

baking paper and grease the sides thinly with butter.

Put the eggs in a bowl, pour the sugar and mix 2-3 minutes for

clear mass.

Pour in the oil and milk, mix briefly to combine.

Sift flour, cocoa, baking powder and salt, pour into

wet ingredients and mix to obtain

uniform, smooth cake.

Put the dough into the mold, level and bake 18-22 minutes,

until the stick after sticking in the middle comes out dry.

Remove the form and leave the bottom to complete

cooling.

Add gelatin to a bowl, pour 50 ml of cold water and

Leave for 10 minutes to swell.

Pour the cream in a saucepan and heat it to hot (not

cooking).

Remove from heat, add swollen gelatin and stir into

Dissolve completely, and then leave to

cooling down.

In a large bowl put cheese cheese cheese and mascarpone,

add powdered sugar and vanilla and blend briefly for

smoothly.

Pour cooled cream with thin gelatin

streaming, stirring or mixing on low

rotations to connect.

Add the pieces of chocolate/droplets and mix with a spatula,

to distribute them evenly.

Peel the bananas and cut into slices of about 0.8-1 thickness

cm.

Place the banana slices on the cooled bottom in

compact layer, possibly without large gaps.

Lay the cheese mass on bananas, spread

evenly and level the top.

Put the mold in the refrigerator for 60-90 minutes until the mass

it will clearly cut and will be stable under the glaze.

Chop the chocolate into small pieces and put it into a bowl.

Heat the cream with butter until it is

Very hot (without cooking).

Pour the chocolate with hot cream, wait 1 minute,

then mix to obtain a smooth, uniform

toppings.

Let the topping stand for 5-10 minutes so that it slightly thickens.

Pour the icing on the chilled cake and spread the equal

layer.

Sprinkle the top with chocolate sprinkles or finely chopped

chocolate.

Put in the refrigerator for a minimum of 2 hours until the topping

it will melt and the whole will cool down well.

Remove the cake from the mold, remove the paper from the bottom and cut into

equal cubes, wiping the knife after each cut.