Description
Delicate and very aromatic cake. Slightly damp and has a porous structure. Come and try!
Ingredients
-
Banana
2 piece
-
Flour
250 g
-
Sour cream
200 g
-
Soda
0.333 tsp
-
Cinnamon
1 tsp
-
Cocoa powder
1 Tbsp
-
Chicken egg
3 piece
-
Sugar
150 g
-
Rum
25 g
Cooking
Mash bananas with a fork in a non-uniform puree.
Add rum (brandy) sour cream and stir.
Egg whisk with sugar to a thick light foam.
In eggs add flour with soda, cinnamon and cocoa. Stir and add bananas with sour cream, stir again.
Pour the batter into the cake pan diameter 22-23 cm (I used a 26 cm cake turned out fine) and bake the cake for 40 minutes at 180 degrees. Check the cake for readiness with a toothpick, it should come out dry. Allow the cake to cool in the baking pan 5 minutes and then spread on a dish.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.