Mini Banana Cake
Baking and Desserts • European
Description
Diameter of molds is 9 cm.
Ingredients
- Cookie 16 pieces
- Cherries in Liqueur 2 tablespoons
- Coconut Liqueur 2 tablespoons
- Bananas 3 pieces
- Meyer Lemon Juice 2 tablespoons
- Gelatin 0 oz
- Sugar 0 oz
- Farm fresh eggs 3 pieces
- Vanilla salt 0 oz
- Bitter 5 oz
- Espresso 2 tablespoons
- Milk 5 fl oz
- Cream 5 fl oz
- Liquid dark chocolate 5 oz
Step-by-Step Guide
Step 1
Cut the elongated cookies if necessary, so that their length matches the height of the baking molds you can use. Mix the liqueurs and soak the cookies in them, then place the cookies vertically along the walls of the molds. Each mold should be lined with food-grade plastic wrap beforehand.
Step 2
Slice the peeled bananas into rounds, drizzle with lemon juice, and arrange them in the molds.
Step 3
Soak the gelatin, separate the egg whites and beat them with sugar, and beat the yolks with vanilla sugar. Chop the chocolate and melt it in a water bath, then cool it and combine it with the yolk mixture. Squeeze the gelatin, mix it with freshly brewed espresso, and add it to the chocolate mixture. Gently fold in the beaten egg whites and place the resulting cream in the refrigerator.
Step 4
Once the cream starts to thicken, whip the cream and fold it into the mixture. Spoon the cream into the molds and refrigerate for 3 hours.
Step 5
Warm the milk, melt the dark chocolate in the milk. Cool the sauce. Unmold the cakes onto dessert plates and drizzle with the sauce. Decorate to taste.
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