Banana Cream Dessert
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151Easy and quick to prepare, tasty dessert. But it has one mistake - you need to wait few hours to taste it - dessert needs to rest in the refrigerator :)
recipe,photo-recipe,banana,sour cream (fat 14-18%),Cream deserts
Cream deserts
Categories
Cream deserts ›Ingredients
Ingredients
| apricot marmelade | 4 78 | tbsp kcal | 4 | tablespoon | |
| baking powder for gingerbread | 2 8 | tsp kcal | 2 | teaspoon | |
| banana | 12.25 333 | oz kcal | 350 | grams | |
| cooking chocolate | 5.25 752 | oz kcal | 150 | grams | |
| egg white | 6 101 | pcs kcal | 6 | pieces | |
| egg yolk | 6 342 | pcs kcal | 6 | pieces | |
| flour medium | 5 499 | oz kcal | 140 | grams | |
| flour medium | 0 ?? | kcal | 0 | ||
| powdered sugar | 4.25 466 | oz kcal | 120 | grams | |
| powdered sugar | 0.5 10 | tsp kcal | ½ | teaspoon | |
| sour cream (fat 14-18%) | 1.8 1280 | lb kcal | 800 | grams | |
| unsalted butter | 0 ?? | kcal | 0 | ||
| water | 7 0 | tbsp kcal | 7 | tablespoon | |
| white chocolate | 0 ?? | kcal | 0 |
Recipe
1. Sponge cake
egg yolk 6 pcs • powdered sugar 4.25 oz (120 g) • water 6 tbsp
Beat egg yolks with sugar and water into foam.
3.
flour medium 5 oz (140 g) • baking powder for gingerbread 2 tsp
Mix flour and baking powder with egg yolks.
4.
Gently fold egg whites foam into the mixture.
6.
Bake in preheated oven 15 minutes.
7.
apricot marmelade 4 tbsp • water 1 tbsp
Spread jam thinned with a little water over the hot pastry.
9. Chocolate cream filling
cooking chocolate 5.25 oz (150 g) • sour cream (fat 14-18%) 1.8 lb (800 g)
Put in a bowl sour cream. Melt chocolate over a water bath. Once the chocolate is partly melted, stir 2 spoons of sour cream in.
10.
Then pour hot chocolate in the sour cream, stir ...
11.
... and spread it over the bananas. Flatten the filling and place the dessert in the refrigerator for 4-6 hours.
Bon appetit!
