Banana baking is a special section in my cookbook.
Banana puree gives exceptional lightness of cottage cheese casserole, tenderness to muffins, additional flavor to oatmeal liver.
Today I propose a recipe that I love for the simplicity of execution and for the shiny chocolate sides of the finished product, the cake looks very solid.
What do you need:
- 400 g flour
- 100 g butter
- 500 g peeled bananas (about 4 medium sized bananas)
- 100 ml of milk
- 3 eggs
- 1 bag of vanilla sugar (8 g)
- 1 bag of baking powder (10 g)
- 100 g of dark chocolate
- 100 g hazelnuts
- 250 g sugar
- 8-10 Art. l apricot jam
What to do:
Grind the hazelnuts in a blender to fine pieces. Melt the butter. Separate the yolks from the proteins.
Beat the yolks with sugar and vanilla sugar, then add the butter and beat again.
Make banana puree out of milk and banana pulp.
Mix the flour with baking powder and sift into the oil mixture. Knead the dough using the shortbread dough nozzles.
Add the banana puree to the dough and whip it all together using the biscuit nozzles.
Squirrels whip into a tight foam and gently enter into the dough.
Heat the oven to 180 ° C.
Slab form smear vegetable oil.
Put the dough in the form and bake in the middle of the oven for 1 hour and 15 minutes.
Leave the oven off for another 10-15 minutes.
Put the finished sponge on the dish.
Heat apricot jam over low heat.
Using a pastry brush, brush the top, inside and side surfaces of the cake with jam.
Melt chocolate in a water bath. Do not allow water to get into the chocolate. Melt the melted chocolate over the apricot jam.
It takes about an hour for chocolate to harden.
This cake is perfect for decoration. Until the chocolate froze, you can lay out various suitable occasional patterns of nuts and candied fruit.
Simply amazing cake looks with candles burning on it in a circle.
Illustrations: Elena Ilyina
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough. Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade. Experiments with Bird’s Milk, as I remember, have failed.
In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.
When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds.
When I did not cope with the next technical device, I take out the waffle iron — it always submits to me.
When you need to calm down internally, bake cupcakes.
Tune in for the holiday — cakes.
This kind of baking therapy turns out. ”
Elena Ilina’s recipes:
Let’s join forces and make the winter — in the silence of Sunday morning we bake spicy Lingonberry Cupcake.
This cupcake is very light because it goes twice in the dough..
I bet that the overwhelming majority of those whom you treat with this cake will not realize that it is used as a filling.
But maybe your audience.
Mint Orange Bread
The weather is not happy. Pleasing people, home comfort, cats and food. And then I baked bread on the advice of Richard Bertina.
Mint and orange.
To him made peppermint oil.
Ginger, honey and lemon — with the onset of the cold, these three products are firmly settled in my kitchen. Today we use their ensemble in baking: we will prepare honey-ginger.