Delicate and aromatic banana-lemon cake cooks very quickly. This dessert will pleasantly surprise you and your loved ones. The cream for the cake needs the simplest one - sour cream. It perfectly impregnates the cakes, giving them an even richer taste and making them juicy.
It is necessary
-
- For the cake:
- 400 g wheat flour
- 3 medium bananas
- 1 lemon
- 150 g butter
- 150 g sour cream
- 175 g sugar
- 1 tsp soda
- a pinch of salt
- for cream:
- 200 g sour cream
- 150 g sugar
- 2 bananas
- 7 g gelatin
- 30 ml of water
Instructions
Step 1
Sift flour.
Step 2
Grate the zest from the lemon and squeeze the juice.
Step 3
Mash butter and sugar until butter is light.
Step 4
Use a blender to grind the banana into puree.
Step 5
Add half the lemon juice, sour cream, butter and sugar and whisk.
Step 6
Add flour, baking soda and lemon zest to the mixture and knead the dough.
Step 7
The dough should not be too thick, but not runny either.
Step 8
Refrigerate the dough for 10-15 minutes.
Step 9
Use a tall silicone pan for baking.
Step 10
Heat the oven to 180 degrees.
Step 11
Pour the dough into a mold and bake 25-30 minutes until golden brown.
Step 12
Prepare the cream. Soak gelatin in cold water.
Step 13
Grind one banana with a blender until puree and beat with sour cream and sugar.
Step 14
Heat gelatin in the microwave or on the stove over low heat until completely dissolved.
Step 15
Stir the melted gelatin into the cream.
Step 16
Put the cream in the refrigerator for 7-10 minutes.
Step 17
The baked cake must be cooled and cut into two halves.
Step 18
Cut the banana into rings and sprinkle with lemon juice.
Step 19
Place 1/3 of the cream and a layer of banana on the crust.
Step 20
Cover with a second crust and add the remaining cream.
21
Place the finished cake in the refrigerator for 2-3 hours.
