Banana-tangerine cake
8 servings
60 minutes
Banana-mandarin cake is a delicate and airy dessert that combines the sweetness of bananas with the light citrus tang of mandarins. Its base consists of a crunchy layer of muesli and cornflakes soaked in white chocolate, giving the cake a refined taste. Kefir and whipped cream create a light soufflé, making the texture soft and airy. Historically, this recipe can be linked to Russian cuisine, known for its use of natural dairy products and simple yet rich flavor combinations. This cake is perfect for festive tables or cozy family tea times, and decoration with fresh fruits makes it even more appetizing and appealing.
1
It is necessary to cook in a removable form: line the bottom of the form with film.
2
Melt white chocolate in a water bath.
- White chocolate: 250 g
3
Mix muesli and flakes with melted chocolate, layer at the bottom of a mold, and refrigerate until the chocolate hardens - this is the base of the cake.
- Muesli: 1 glass
- Cornflakes: 1 glass
4
Add sugar to the kefir and mix (the sugar should completely dissolve).
- Kefir: 500 ml
- Sugar: 250 g
5
We whip 35% cream into a cream.
- Heavy cream 35% fat: 200 ml
6
We pour gelatin with a small amount of water, and after it swells, we dissolve it in a water bath.
- Gelatin: 40 g
7
Soufflé: mix kefir (with sugar) and whipped cream, then slowly pour in warm gelatin while continuing to stir.
- Kefir: 500 ml
- Sugar: 250 g
- Heavy cream 35% fat: 200 ml
- Gelatin: 40 g
8
Pour the soufflé into the bowl with muesli and chocolate, and add pieces of tangerines and bananas.
- Mandarins: 5 piece
- Bananas: 2 g
9
Place in the refrigerator until fully set for about 30 minutes. Remove from the mold and decorate with bananas and mandarins, you can drizzle melted chocolate or any cream on top.
- Mandarins: 5 piece
- Bananas: 2 g
- White chocolate: 250 g
