Cake Molehole with bananas

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   Ingredients. For the filling, it is advisable to use fatty bazaar cottage cheese, which is cut and not crumbled, then the mousse will have a creamier texture. I had a store-bought one: not sour, but grainy, and these grains remained in the filling. Tasty, but I didn't like the look too much.

2. STEP 2

   

   Let's start with the chocolate sponge cake. Preheat the oven to 180 degrees. Sift the flour into a bowl along with cocoa and baking powder.

3. STEP 3

   

   Separate the whites from the yolks. Mix the yolks with sugar and beat until the mixture turns light.

4. STEP 4

   

   Pour in warm milk, whisking continuously.

5. STEP 5

   

   In a separate container, beat the whites until they form a stable, fluffy foam.

6. STEP 6

   

   Pour the flour and cocoa mixture into the container with the yolks in small portions.

7. STEP 7

   

   Add dry mixture until it runs out. You should get a thick, homogeneous dough.

8. STEP 8

   

   Place protein foam on top.

9. STEP 9

   

   Mix gently in a circular motion. The dough will become more liquid and filled with air bubbles.

10. STEP 10

    

    Line the bottom of the springform pan with baking paper; do not grease the walls with anything. Pour the dough and place in the oven for 35 minutes. Check readiness with a wooden stick: it should come out almost dry, without any sticky lumps of dough. Take out the biscuit and let it cool in the mold for 1.5-2 hours.

11. STEP 11

    

    For the filling, add gelatin to water and let it swell. Then heat in a water bath until the gelatin dissolves in the liquid.

12. STEP 12

    

    Place cottage cheese in the bowl of a food processor, add sugar and one banana broken into pieces, puree everything until smooth.

13. STEP 13

    

    In a separate container, whip the cream until bubbles appear. Cream of this fat content will not whip into a fluffy mass, but this is not necessary. Pour in the gelatin solution in a thin stream, continuing to whisk. This whole thing splashes terribly, so I didn’t take a photo: add the curd-banana mixture to the cream and beat everything until smooth. You will get a fairly liquid mixture, which needs to be placed in the refrigerator for 1 hour so that it “sets.”

14. STEP 14

    

    Remove the cooled sponge cake from the mold and immediately place it on the plate on which the cake will be served. Using a teaspoon, scrape out the middle, leaving a bottom 7-10 mm thick and high sides.

15. STEP 15

    

    Mix cognac with 1 tsp. water, soak the biscuit with it.

16. STEP 16

    

    Grease the bottom with a small amount of curd filling.

17. STEP 17

    

    Peel the remaining bananas and place them tightly in the cavity in the base.

18. STEP 18

    

    Place the curd filling on top, forming something like a dome.

19. STEP 19

    

    Sprinkle the cake with the biscuit crumbs that remain from forming the base. Lightly press it onto the wet filling with your hands, making sure that the dome is even on all sides. Place the cake in the refrigerator for several hours, or better yet, overnight.

Comments on the recipe

Catherine

12.12.2023

4.5

Hello. What is the diameter of the mold?

echeva

12.12.2023

4.5

Tell me, what fat content of cottage cheese is calculated in BJU?