Traditional recipes

Cake with mascarpone, bananas, nutella and chocolate

Cake with mascarpone, bananas, nutella and chocolate

I really liked this cake.

  • 4 eggs
  • 250 gr sugar
  • 250 gr mascapone
  • 250 gr flour
  • burnt sugar syrup
  • nutela
  • 1 banana
  • 100gr chocolate (melted with 4 tablespoons of milk)

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Cake with mascarpone, bananas, nutella and chocolate:

Mix the eggs well until they become fluffy.

Gradually add mascarpone, then flour mixed with baking powder

Then lightly add the finely chopped banana. Put the composition in the desired shape

Put it in the oven until it passes the toothpick test. Do not open the oven at all for the first 15-20 minutes.

Let the cake cool, then turn it over and let it cool completely.

Cut the cake in half horizontally and syrup it with a burnt sugar syrup or cappuccino.

Put nutella on the first side, then put the other side and garnish with melted chocolate.

Good appetite!


Tips sites

1

I used the guguluf shape


Cake with mascarpone, bananas, nutella and chocolate - Recipes

Rock syrup:

100 ml hardened espresso coffee

Mascarpone cream:

160 g vanilla flavored powdered sugar

250 ml whipped cream

200 g fresh or compote fruit

Nutella Cream:

200 ml hardened espresso coffee

Wheat: mix the egg whites with the sugar and vanilla sugar, then add the yolks, mixing carefully, and finally the cocoa powder mixed with flour, poppy seeds and baking powder. Bake in the preheated oven, in a tray (20 & # 21530 cm) lined with baking paper, at 180 degrees Celsius, about 25-30 minutes. Let the countertop cool.

Mascarpone cream : mix the mascarpone with the vanilla-flavored powdered sugar, then add the whipped cream and mix until you get a fluffy cream.

Mix the gelatin with 120 ml of cold water and leave it to hydrate for about 15 minutes, then melt it in the microwave or on a steam bath, without boiling it. Add it over the mascarpone cream. We spread the obtained cream over the cold countertop that we syruped with espresso, at the end we cut the fruits into small pieces, we place them over the cream and we press them lightly in the cream.

Place the espresso syrup biscuits over the fruit.

Nutella cream : mix a little Mascarpone, add Nutella and mix a little more for homogenization. We spread the obtained cream over the syrupy biscuits. On top we grate dark chocolate or milk.

Let the cake cool in the evening until morning or for at least 4 hours, then slice with a sharp knife, passed through hot water, wiped with water.


Cake with mascarpone, bananas, nutella and chocolate - Recipes

Rock syrup:

100 ml hardened espresso coffee

Mascarpone cream:

160 g vanilla flavored powdered sugar

250 ml whipped cream

200 g fresh or compote fruit

Nutella Cream:

200 ml hardened espresso coffee

Wheat: mix the egg whites with the sugar and vanilla sugar, then add the yolks, mixing carefully, and finally the cocoa powder mixed with flour, poppy seeds and baking powder. Bake in the preheated oven, in a tray (20 & # 21530 cm) lined with baking paper, at 180 degrees Celsius, about 25-30 minutes. Let the countertop cool.

Mascarpone cream : mix the mascarpone with the vanilla-flavored powdered sugar, then add the whipped cream and mix until you get a fluffy cream.

Mix the gelatin with 120 ml of cold water and leave it to hydrate for about 15 minutes, then melt it in the microwave or on a steam bath, without boiling it. Add it over the mascarpone cream. We spread the obtained cream over the cold countertop that we syruped with espresso, at the end we cut the fruits into small pieces, we place them over the cream and we press them lightly in the cream.

Place the espresso syrup biscuits over the fruit.

Nutella cream : mix a little Mascarpone, add Nutella and mix a little more for homogenization. We spread the obtained cream over the syrupy biscuits. On top we grate dark chocolate or milk.

Let the cake cool in the evening until morning or for at least 4 hours, then slice with a sharp knife, passed through hot water, wiped with water.


Cake with mascarpone, bananas and caramel & # 8211 is impossible to resist!

The cake with mascarpone, bananas and caramel is my family's favorite. My husband and children are actually crazy about this dessert. I like it very much too. I recommend you try this delicious cake too.

Ingredients for the banana layer:

  • 2 teaspoons butter
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla flavor, 1 teaspoon rum
  • 3 bananas

Ingredients for the mascarpone layer:

  • 500 gr mascarpone
  • 4 teaspoons powdered sugar, 2 teaspoons butter
  • 3 eggs, 2 teaspoons vanilla extract
  • 1 teaspoon rom

Caramel ingredients:

  • 1.5 cups granulated sugar
  • 1/4 cup water
  • 1 teaspoon lemon juice
  • 1 cup sour cream for whipped cream

Method of preparation:

To weigh the ingredients I used a 250 ml cup.

We prepare a round baking tray. Line the bottom of the tray with baking paper and grease the sides with butter. We then wrapped it on the outside with aluminum foil. Preheat the oven to 180 degrees.

Crush the simple biscuits, add the pecans and melted butter. Mix well to combine the ingredients. Put the obtained mixture in the tray and press lightly with your fingers.

Put the tray in the preheated oven at 180 degrees for about 10-12 minutes.

Preheat the banana layer. Melt the butter with the brown sugar, then add the vanilla and rum flavor. Cut the bananas and add them to the mixture on the fire. Stir gently so as not to crush the bananas.

Pour the mixture obtained over the cold layer of biscuits and butter from the pan.

Mix well the mascarpone cheese with the powdered sugar. Then add eggs and butter. Mix with the mixer to combine the ingredients. At the end, add the rum and vanilla extract. Spread the cream obtained over the banana layer.

We put the tray in which the cake is in another larger tray, which we fill with water. Put everything in the oven and bake the cake for 30 minutes at 180 degrees.

Then reduce the temperature to 160 degrees and leave the cake in the oven for another 30-40 minutes. After the cake is baked, take it out of the oven and let it cool (about 2 hours).

Then prepare the caramel. Add the sugar and lemon juice in a saucepan in which we poured water. Cook until the sugar begins to caramelize. Then take the pan off the heat and lightly add the whipped cream.

Mix well and put the pan on the fire again. Cook the caramel for 5 minutes. Then sprinkle the caramel for the cold cake. We put the cake in the fridge for a few hours, after which we can cut it and serve it. Good appetite!


Cake with chocolate and caramelized bananas

Here is a special dessert that requires some work, but looks great and is delicious: Chocolate cake and caramelized bananas.

Ingredients Cake with chocolate and caramelized bananas
countertop
3 eggs
80 g of sugar
110 g flour
50 ml milk
50 ml oil
30 g cocoa
1/2 baking powder
50 g chopped walnuts
vanilla essence


Chocolate cream
120 m cool
50 ml milk
2 yolks
30 g of sugar
100 g dark chocolate
3 g gelatin
1 tablespoon cold water


Bavarian chocolate cream
125 ml milk
1 yolk
1 tablespoon starch
100 g of sugar
vanilla essence
4 g gelatin
2 tablespoons cold water
200 ml fresh
100 g chocolate


Caramelized bananas
2 bananas
100 g sugar
50 g butter


Mirror glaze
40 ml water
40 ml liquid cream
60 g sugar
20 g cocoa
3g gelatin
1 tablespoon cold water


Cake with mascarpone, bananas, nutella and chocolate - Recipes

CAKE WITH NUTELLA CREAM AND MASCARPONE

Have you read what is written in the newspaper?
Santa Claus, great cook,
It didn't fit on the chimney with the cake.
How to lower the belly? To do sports?

INGREDIENTS

  • 33 biscuits
  • 500 gr mascarpone
  • 400 gr nutella
  • 200 ml liquid cream
  • 300 ml milk

for decoration

  • 50 gr white chocolate
  • kinder chocolate, kinder chocolate eggs, kinder good, schoko bons kinder candy.

WORK PLAN cake with nutella cream and mascarpone

  1. To prepare the cream, mix the whipped cream until firm. In another bowl, mix the mascarpone with nutella, using a silicone paddle. Lightly incorporate the whipped cream and mix well with a spatula.That's it, I got the cream, a cream that is very easy to make and absolutely delicious. It can be used successfully in other cake or cake recipes, so it is good to keep the recipe.
  2. we pass each biscuit through milk, then we place them on a plate. 11 biscuits for the bottom layer. Cover with a third of the cream. Then we put the next layer of biscuits (soaked in milk), another layer of 11 biscuits and then another layer of cream. Place the last layer of biscuits and cover with the remaining cream. Melt 50 gr white chocolate on a bain-marie and pour thin layers along the surface of the cake with a posh or directly with a teaspoon.
  3. I left the cream and the white chocolate decoration in the fridge to harden, then I decorated it with various chocolate sweets from Kinder. I thought this cake could be the joy of children, with Kinder sweets and biscuits soaked in milk, not coffee.
  4. The cream is divine. I highly recommend it to nutella lovers and not only & # 8230
  5. Enjoy the cake with nutella cream and mascarpone!

Cake with chocolate and caramelized bananas

Preparation Cake with chocolate and caramelized bananas
Whisk the egg whites with a pinch of salt, add 1 tablespoon of sugar and mix until it becomes a glossy foam.
Mix the yolks with the remaining sugar, add the oil, milk and mix with a spatula, add flour mixed with baking powder, cocoa, chopped walnuts, mix with a spatula until smooth.
Add the egg whites and mix with light movements.
Pour the composition into a tray lined with baking paper and put in the preheated oven until it passes the toothpick test.
Let it cool well and then cut it in half.

Chocolate cream & # 8211 Gelatin is hydrated with a tablespoon of cold water.
Mix the yolks with the sugar. In a saucepan add the milk, whipped cream and put on low heat to heat slightly. Add the yolks, stirring constantly, until slightly thickened.
In a bowl add the chopped chocolate, egg cream and mix until the chocolate is completely melted.
Add the dissolved gelatin, mix and refrigerate for about 1 hour.
Bavarian chocolate cream & # 8211 Gelatin is hydrated with 2 tablespoons of cold water.
In a saucepan add the milk, sugar and put on low heat until slightly heated. In a bowl, mix the yolk with the starch, vanilla essence, add the warm milk, stirring constantly so that no lumps form.
Put the mixture on low heat and stir until it thickens.
In a bowl add the chopped chocolate and mix the cream until the chocolate melts. Add the dissolved gelatin on a steam bath and mix quickly until it is completely incorporated.
Cover with cling film (above the cream) to prevent pojghita from forming.
Let it cool well, then add whipped cream.
Caramelized bananas & # 8211 In a pan add sliced ​​bananas, sugar and put on low heat.
When the sugar has caramelized, add the butter and let it simmer until it melts, let it cool.
Mirror icing & # 8211 In a saucepan add whipped cream, sugar, cocoa and water. Put the pan on low heat, stirring constantly until the sugar dissolves and the mixture is about to boil.
Add gelatin dissolved in cold water and mix well, cover with cling film and refrigerate until cool.
Assembly & # 8211 We place the first countertop sheet, syrup, add 1/3 of the Bavarian cream & # 8211 chocolate cream & # 8211 banana sauce & # 8211 of 2 countertop sheet & # 8211 syrup & # 8211 the rest of the Bavarian cream & # 8211 pour the icing on top and put it in the fridge until the icing hardens (I left it overnight).


& # 8211 2 tablespoons liqueur (ideally chocolate or mint)

Melt the chocolate in a steam bath and let it cool. Separately mix the ness with cocoa, pour 200 ml of hot water, mix well and add the liqueur. After that, mix the butter with the sugar, add eggs one at a time, vanilla essence, baking soda and chocolate. Then we pour, little by little, the mixture with ness. At the end, flour in the rain and mix until a creamy composition results. In a pan greased with butter pour half of the composition. Then place the sliced ​​bananas and add over the rest of the composition. Bake on medium heat for about 40-45 minutes.


Preheat the oven to 4/180 degrees C. Make the banana porridge. Prepare the composition for the top, as well as for the cake top in which you incorporate the bananas and chocolate. Divide the composition into two baking trays and leave in the oven for 30 minutes. I split the composition in two, to make sure my tops came out evenly. I baked the countertops separately. After baking, remove the tops from the molds and leave them to cool for 10 minutes.

To prepare the cream, melt the butter over low heat and add the milk. Add powdered sugar and cocoa. Rub the mixture until it becomes shiny and creamy. Remove from the heat and allow to cool. Beat the cream with a mixer until it thickens.

Cut each top in half and fill them in the middle with half of the cream. Cover the two cakes with the rest of the cream and place the strawberries soaked in melted chocolate on top.


Sandytza

I searched for the recipe for this cake for a long time and I couldn't find it. It is a cake that has been found for many years in the confectionery in my city. So for the winter holidays when I was at home I started tasting and in the end I managed to get the recipe out.
The result is this. A simple delicious cake without too many secrets.

  • 200 gr of flour
  • 50 gr sugar
  • 30 gr honey
  • 1 or
  • 1 ling. milk
  • 1 baking powder
  • 800 gr biscuits
  • 150 gr butter
  • 250 ml of milk
  • 150 gr sugar
  • esenta de rom
  • 3 tablespoons chocolate powder (or cocoa with sugar)

Depending on the type of biscuits, the rest of the ingredients vary. It is important that the final product is neither too soft nor too dry. That is why I recommend that the syrup that will be prepared be gradually put over the biscuits.

In a bowl put the sugar, honey, egg, butter, milk, baking powder and flour. Mix well and knead until it sticks.

Divide the dough in two and make two sheets on the back of the tray. Bake in the oven at 180 degrees for 15-20 minutes.

Put the milk together with the sugar in a saucepan and put it on the fire. When it starts to boil, add the butter. Mix well and when it has melted, remove from the heat and add the chocolate powder and rum essence.


Grind the biscuits until they become powdery.


Gradually pour the syrup over the biscuits, mix well until it becomes a dough so that it can be shaped in the hand, not to flow.
Put the whole filling on one sheet, spread it evenly and put the second sheet on the filling and press it well to stick.

Sprinkle powdered sugar on top.
Leave to cool for a few hours before cutting. The colder it is, the better it will cut and look more beautiful.