Banana cake with condensed milk "Airy"
12 servings
420 minutes
Banana cake with condensed milk 'Airy' is a delicate dessert inspired by Yugoslavian culinary traditions. Its airy sponge soaked in the sweet aroma of bananas pairs with two types of cream: a soft inner layer of condensed milk and sour cream, and a rich outer coating with butter. This cake captivates with its lightness and rich creamy-fruity flavor. Perfect for cozy tea time or festive gatherings. Bananas add natural sweetness and freshness to the dessert, while the condensed milk adds notes of softness and caramel undertones. Decorated with banana pieces or crunchy crumbs, it becomes a true centerpiece for any table.
1
Mix eggs and yolk with sugar until white. Add baking powder to flour and pour it into the eggs - mix well. In a separate bowl, mix vegetable oil and boiling water, add to the dough and mix quickly. Bake in the oven for 40 minutes at 170 degrees. (I cooked in a multicooker for 40 minutes at 140.)
- Chicken egg: 3 pieces
- Egg yolk: 1 piece
- Sugar: 1 glass
- Wheat flour: 1 glass
- Baking powder: 1 tablespoon
- Vegetable oil: 2 tablespoons
- Boiling water: 3 tablespoons
2
Cream for the inner layer: Whip 1/2 can of condensed milk with 200 grams of sour cream. Put in the refrigerator for 30 minutes.
- Condensed milk: 1 jar
- Sour cream 20%: 200 g
3
Cream for the outer layer: whip room temperature butter with 1/2 can of condensed milk and 100 grams of sour cream. Set aside for 30 minutes.
- Butter: 200 g
- Condensed milk: 1 jar
- Sour cream 20%: 200 g
4
After baking the sponge cake, it needs to rest for 5-6 hours before cutting it into two layers. One layer is spread with cream for the inner layer, topped with banana slices arranged in a circle, and covered with the second layer. The top layer is spread with cream for the outer layer. You can decorate the cake as you wish — for example, with bananas. I had crumbs from dried bread.
- Bananas: 2 pieces
- Condensed milk: 1 jar
- Butter: 200 g