John Myers
Banana – Chocolate – Plucked Cake
The perfect banana – chocolate – plucked cake recipe with a picture and simple step-by-step instructions.
- For the dough:
- 360 g Flour
- 1 packet Baking powder
- 200 g Sugar white
- 200 g Cold butter
- 40 g Unsweetened cocoa
- 2 Free range eggs
- For covering:
- 125 g Soft butter
- 200 g Sugar white
- 1 packet Vanilla sugar
- 3 Free range eggs
- 250 g Quark 40%
- 250 g Mascarpone
- 1 packet Custard powder
- 3 Fresh bananas
- 1 pinch Salt
- Put the cold butter with the sugar in a mixing bowl. Mix the flour with the baking powder and add. Add the cocoa and eggs and make a kneading dough. Shape the dough into a ball, wrap in foil and refrigerate for approx. 45 minutes.
- Separate the eggs for the topping and set the egg whites aside. Beat butter, sugar and egg yolks in a mixing bowl until frothy. Stir in the quark and mascarpone. Mash the bananas with a fork and stir in. Stir in vanilla sugar and custard powder. Beat egg whites with a pinch of salt until stiff and fold in.
- Pour about two-thirds of the batter into a prepared springform pan, press down and pull up one edge. Pour in the quark – mascarpone mixture and smooth it out. Pluck the remaining dough and spread it over the mass.
- Place the cake in the oven preheated to 180 degrees (top – bottom heat) and bake for approx. 60 minutes. If the surface gets too dark, cover the last 20 minutes with aluminum foil. When the baking time is over, take it out of the oven and let it cool down for 15-20 minutes. Now remove the edge of the springform pan and let the cake cool down.
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