Banana cheesecake with soufflé in Polish
9 servings
100 minutes
Banana cheese pancake with soufflé is an exquisite dessert combining the tenderness of cottage cheese, the sweetness of bananas, and the lightness of soufflé. Polish cuisine is famous for its cheese desserts, and this recipe is one of its gems. The cocoa-infused dough creates a delicate base, while the creamy banana filling adds fruity freshness. Lemon juice and zest provide a slight tanginess, while vanilla and saffron add warm aromatic notes. The finishing soufflé makes the pancake airy and melt-in-the-mouth. It is baked in the oven, with poppy seeds adding a unique texture. This is the perfect dessert for a cozy evening or festive table, blending classic Polish pancakes with an original banana flavor.
1
We prepare our dough. Grate cold butter, add yolks, sugar, sour cream, cocoa powder, and baking powder. Mix with a mixer.
- Butter: 100 g
- Chicken egg: 7 pieces
- Sugar: 280 g
- Sour cream: 1 tablespoon
- Cocoa powder: 3 tablespoons
- Baking powder (raising agent): 0.5 teaspoon
2
We add flour. The dough becomes stiff.
- Wheat flour: 1 glass
3
We make a ball and send it to the fridge for 20-30 minutes.
4
While the dough cools, we prepare the filling.
5
We beat the eggs with sugar.
- Chicken egg: 7 pieces
- Sugar: 280 g
6
Blend bananas, lemon zest and juice, vanilla sugar, saffron (for color), and starch until smooth.
- Bananas: 2 pieces
- Lemon zest: 1 teaspoon
- Lemon juice: 2 tablespoons
- Vanillin: 1 tablespoon
- Saffron: 1 teaspoon
- Potato starch: 1 tablespoon
7
We mix bananas with eggs, add cottage cheese, and blend everything again.
- Curd cheese (tvorog): 600 g
8
Grease the removable mold with oil and generously sprinkle with poppy seeds.
- Butter: 100 g
- Poppy seeds: 50 g
9
Take the dough and grate it directly into the bottom of the mold using a large grater. Pour the filling on top and bake in the oven at 160 degrees for 15 minutes.
10
At this time, we prepare our soufflé.
11
Whip the chilled egg whites with a pinch of salt, sugar, and cocoa until soft peaks form. There are two nuances: 1 - the sugar should be minimal (about 40 grams), 2 - the peaks should be soft. If we add more sugar or whip it harder, we'll get a plain protein crust on top, but we need a delicate soufflé.
- Chicken egg: 7 pieces
- Salt: to taste
- Sugar: 280 g
- Cocoa powder: 3 tablespoons
12
Take our cheese cake out of the oven, carefully spread the protein mixture on top, and bake at 160 degrees for 1 hour and 15 minutes.
