Description
Dear Boy! Accept the gift of another wonderful cake! This is a very delicate and airy chocolate treat with a layer of caramel cream, nuts and a banana biscuit. Chocolate mousse is not very sweet, so it perfectly complements the sweet mastic.
Ingredients
-
Banana
300 g
-
Sugar
280 g
-
Chicken egg
3 piece
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Sunflower oil
200 g
-
Flour
200 g
-
Salt
0.5 tsp
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Soda
0.5 tsp
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Cream
570 g
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Vanilla
1 piece
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Yolk egg
2 piece
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Gelatin
10 g
-
Chocolate milk
150 g
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Mastic
-
Peanuts
Cooking
To make this cupcake we will need cookie cutters in two sizes. I use silicone and paper. If you use molds from some other materials I recommend to shoot their film.
First prepare the banana cake. Preheat the oven to 180 gr. The form vystelit baking paper. In a bowl, sift together the flour, salt and soda.
In a separate bowl, whisk together banana puree, 250 g sugar, eggs and butter.
The resulting mass add to dry mixture and mix thoroughly.
Pour the batter into the prepared pan and bake for 1 - 1 1/4 hours until dry sobocinski. While baking the cake, soak the gelatin in a small amount of water (approx. 25 ml).
Let the cake cool and then cut 6 thin slices (I got the thickness about 5 mm). Cut 6 circles, the diameter of the buyout will sootvetstvovat the size of your smaller molds. Set aside until the side. Maybe you need more or less slices depending on the size of all your molds. I made 8 of these blanks, and useful in the end 6. You will have more than half a banana cupcake that you will be able to be supported in the process of making cupcake ))) In principle, you can reduce the amount of ingredients for the cupcake twice or even three times, but then be sure to pick up a form for baking, then of cupcake you cut out circles.
Now for the caramel cream. Heat 120 g of cream. Pour 30 g of sugar on the bottom of a small saucepan and make a dark caramel. The caramel should be darker than in the photo. Photograph could not, because when the caramel becomes dark enough, it is necessary to act very quickly, so it does not start to burn.
In the finished caramel add vanilla and cream. Work continuously with a whisk so everything is well blended and formed sugar crystals. Be very careful, the spray can badly burn. If the crystals are still formed, hold the caramel on the heat until they dissolve.
Thin Stoykov pour the hot caramel into the yolks, constantly whisking. Dissolve gelatin and a little heat, add about 1/3 of gelatin into the cream, whisk again.
Caramel cream pour into smaller molds. I did 8 pieces, but in the end used 6. The exact number depends on the size of your molds.
Sprinkle the top with peanuts.
Peanut place a slice of banana cake. And send it all in the freezer for 2 - 3 hours.
When the filling is lightly set, you can start making the chocolate mousse. A little heat will dissolve the remaining gelatin. The remaining 450 g of cream, whisk until soft peaks form. Add 1/3 of the cream and gelatin to the melted chocolate and beat with a mixer. Then add the remaining cream and stir with a spoon until smooth.
You can now collect our cake, for which we need large molds. If your molds are not made of silicone, line a rimmed their film. At the bottom of each muffin put a little chocolate mousse (about 1 tbsp).
Top polite stuffing.
Close all this mousse. Put in the freezer. My cakes spent the night in the freezer, but I think 3 to 4 hours will be enough for them to freeze before the final stage.
I decorate a cake with fondant, a method of preparation which decided not to overload this recipe. On the website a lot of variants of preparation of pastes and decorations out of it - do not want to repeat. So, a piece of mastic roll out the size of our cake.
Pirinoa dostalem from the freezer and immediately put on a dish or a plate in which we serve, because when a cake is thawed, it will be very difficult where-that to move, as it is very creamy.
Cover with mastic.
Cut the excess.
The uneven hem masked beautiful stripes.
Decorate with roses or whatever your heart desires. Bon appetit!
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