Banana Easter cake-mini
6 servings
225 minutes
Banana mini cake is a delicate dessert of European cuisine that combines elegance and comfort. It resembles traditional festive cakes but in a mini format with a special fruity note. Cookies soaked in liqueurs form a light and aromatic base. Tender banana slices drizzled with lemon juice add freshness, while the cream made of chocolate, espresso, and whipped egg whites provides richness and airiness. The finishing touch is a thick chocolate sauce that turns each piece into true delight.
1
Cut the elongated cookies, if necessary, so that their length equals 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 plastic wrap beforehand.
- Cookie: 16 pieces
- Chocolate liqueur: 2 tablespoons
- Banana liqueur: 2 tablespoons
2
Slice the peeled bananas into rounds, drizzle with lemon juice, and place them in molds.
- Bananas: 3 pieces
- Lemon juice: 2 tablespoons
3
Soak the gelatin, separate the egg whites and beat with sugar, and the yolks with vanilla sugar. Chop the chocolate and melt it in a water bath, then cool and combine with the yolk mixture. Squeeze the gelatin, mix it with freshly brewed espresso, and add it to the chocolate mixture. Fold in the beaten egg whites and place the resulting cream in the refrigerator.
- Gelatin: 6 g
- Sugar: 30 g
- Chicken egg: 3 pieces
- Vanilla sugar: 20 g
- Dark chocolate: 150 g
- Espresso: 2 tablespoons
4
Once the cream starts to thicken, whip the cream and fold it into the mixture. Pour the cream into molds and refrigerate for 3 hours.
- Cream: 150 ml
5
Heat the milk, melt dark chocolate in the milk. Cool the sauce. Remove the finished kulich from the molds onto dessert plates and drizzle with the sauce. Decorate to taste.
- Milk: 100 ml
- Dark chocolate: 100 g
- Dark chocolate: 150 g