Sponge cake with bananas and sour cream – a wonderful cake for the New Year’s table! Soft sponge cake, sour cream, and caramelized bananas – a very simple recipe for a grand result. Instead of bananas, you can make this cake recipe with canned cherries – it will also be delicious!
Baking Powder ( follow the instructions on the package)
Salt
FOR CREAM
500 ml Sour Cream
150 g Sugar
2 Eggs
170 g Butter
1/2 bag of Vanilla Sugar
3 tbsp Starch
FOR FILLING
4-5 Bananas
50 g Butter
50 ml Warm Water
100 g Sugar
INSTRUCTIONS
Making the cake
Preheat the oven to 170C.
Take room temperature eggs, separate the yolks from the
whites. Beat the whites with a pinch of salt until dense foam, add half of the
sugar (60 g). Beat until stable peaks.
Add the second half of sugar (60 g) in yolks and half of vanilla sugar. Beat until the mass turns white and increases in volume.
Add whipped yolks to the whites, gently stir with a
spatula from the bottom up.
Sift the flour with a baking powder *, add to the dough in three steps, gently stirring with a spatula from the bottom up. * Add baking powder according to the instructions on the package. In my case, the baking powder is 1 bag (11 grams) per 350 g of flour, so I added 1/3 of the bag to the dough.
Weighing the baking powder by grams on home scales is quite difficult – they do not provide the necessary accuracy. It is more convenient to calculate the required amount of baking powder, focusing on the volume of the bag – 1/2, 1/3, 1/4, always with rounding up.
Sift cocoa powder into the dough, stir well.
Line with baking paper two detachable forms (diameter of 18 cm). Divide the dough in half, pour into forms, flatten.
Bake the cake for 40-45 minutes at 170C. Check readiness with a toothpick.
Do not open the oven door for the first 30 minutes of baking, otherwise the cake will fall.
Remove from oven, remove form and paper, leave to cool
completely. Cut each cake into 2 parts horizontally.
Cooking the cream
Mix the eggs with sugar and remaining vanilla sugar in a large bowl, sift the starch and add into the bowl. Add sour cream and stir well with a whisk. Put the bowl in a water bath and cook for about 15-20 minutes until thickened, often stirring. * Cooking time depends on the fat content of sour cream. I have sour cream 30%, so it cooked for 35-40 minutes.
How to control the readiness of the cream – the cream
should leave “the road” behind the whisk.
Cover the finished cream with wrap film and leave to cool completely *. * At this time, remove the butter from the refrigerator – it will warm up during this time.
Remove the wrap film, add soft butter to the cream and
rub it well with a whisk or mixer.
Cooking Caramelized Bananas
Peel bananas, cut into not too small slices.
Heat butter in a saucepan, add sugar. Stir and cook over
low heat until sugar is completely dissolved, stirring occasionally. In the
process of cooking, sugar will curl up in lumps – this is normal. Wait until
the sugar has completely dissolved. Add warm water.
After one minute, add the bananas and simmer for 4-5 minutes, gently shaking the pan. Leave to cool.
Assembling the cake
Assemble the cake into the cake ring, lined with acetate
film. Put the first cake layer in the ring on a plate, grease with banana
syrup. Add the cream, smoothen. Put bananas on the cream.
Put the second layer and continue according to the
scheme. Soak the top cake with syrup and grease with cream.
Refrigerate for 4-5 hours. Remove the ring and film— Grease the side of cake with cream.
Garnish with chocolate chips and banana slices. Remove from refrigerator 15-20 minutes before serving.
Banana Cake with Sour Cream
★★★★★
Sponge cake with bananas and sour cream - a wonderful cake for the New Year's table! Soft sponge cake, sour cream and caramelized bananas
Baking Powder ( follow the instructions on the package)
Salt
FOR CREAM
500 ml Sour Cream
150 g Sugar
2 Eggs
170 g Butter
1/2 bag of Vanilla Sugar
3 tbsp Starch
FOR FILLING
4-5 Bananas
50 g Butter
50 ml Warm Water
100 g Sugar
Instructions
Making the cake
Preheat the oven to 170C.
Separate the yolks from the whites. Beat the whites with a pinch of salt until dense foam, add half of the sugar (60 g). Beat until stable peaks.
Add the second half of sugar (60 g) in yolks and half of vanilla sugar. Beat until the mass turns white and increases in volume.
Add whipped yolks to the whites, gently stir with a spatula.
Sift the flour with a baking powder, add to the dough in three steps.
Sift cocoa powder into the dough, stir well.
Line with baking paper two detachable forms (diameter of 18 cm). Divide the dough in half, pour into forms, flatten.
Bake 40-45 minutes at 170C. Check readiness with a toothpick.
Remove from oven, remove form and paper, leave to cool.
Cut each cake into 2 parts horizontally.
Cooking the cream
Mix the eggs with sugar and remaining vanilla sugar
Sift the starch, add into the bowl.
Add sour cream and stir well with a whisk.
Put the bowl in a water bath and cook for about 15-20 minutes until thickened, stirring.
Control the readiness - the cream should leave "the road" behind the whisk.
Cover the finished cream with wrap film and leave to cool completely.
Remove the wrap film, add soft butter and rub it well with a whisk or mixer
Cooking Caramelized Bananas
Peel bananas, cut into not too small slices.
Heat butter in a saucepan, add sugar. Stir and cook over low heat until sugar is completely dissolved
When the sugar has completely dissolved add warm water.
After one minute add the bananas and simmer for 4-5 minutes.
Leave to cool.
Assembling the cake
Put the first cake layer , grease with banana syrup.
Add the cream. Put bananas on the cream.
Put the second layer and continue according to the scheme.
Soak the top cake with syrup and grease with cream.
Refrigerate for 4-5 hours. Grease the side of cake with cream.
Garnish with chocolate chips and banana slices.
Remove from refrigerator 15-20 minutes before serving.
