Banana cake with sour cream
12 servings
60 minutes
Banana cake with sour cream is a tender and airy dessert that combines the rich flavor of ripe bananas with the lightness of sour cream. Its roots trace back to Jewish cuisine, where simple and accessible ingredients turn into true culinary masterpieces. In this recipe, the soft sponge cake is infused with the aroma of fruits, while the cream adds freshness and softness. The perfect balance of sweetness and slight acidity makes this cake especially enjoyable on hot days. Due to its simplicity in preparation, it is ideal for family dinners as well as festive tables. The finishing touch is a chocolate sprinkle that adds refined notes to the flavor. This cake is a true delight for lovers of fruity desserts and delicate textures!
1
Knead the dough.
2
Beat the eggs and 2 cups of sugar, add kefir, baking powder, sifted flour and mix.
- Chicken egg: 5 piece
- Sugar: 3 glasss
- Kefir: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Wheat flour: 3 glasss
3
Pour the batter into a greased pan. Bake the cake in the oven at 180 degrees for 40 minutes. Let the cake cool and cut it in half (or into 3 parts).
4
Prepare the cream. Combine sour cream with 1 cup of sugar and whip.
- Sour cream 35%: 400 g
- Sugar: 3 glasss
5
Place banana slices on one half of the cake, pour cream over it. Cover with the other half, add bananas on top, pour cream again, and let it sit for 1 hour. Sprinkle grated chocolate candy on top.
- Bananas: 4 pieces
