The cake is light, tasty and tender. The cakes are very porous and airy, greased with curd-sour cream. With banana and apple flavor. Ideal for a summer cake.
It is necessary
- - 250 g flour
- - 500 g granulated sugar
- - 3 eggs
- - 20 g vanilla sugar
- - 2 apples
- - 600 g sour cream
- - 250 g of cottage cheese
- - 30 g gelatin
- - 2 bananas
- - 50 g of chocolate
- - 50 g almonds
Instructions
Step 1
Bake a biscuit. Whisk together the granulated sugar and yolks. Add vanilla sugar and stir. Whisk the whites until stable peaks with 125 g of granulated sugar. Add 1/3 protein and 1/3 flour to the yolks, beat with a mixer. Add the remaining flour and protein mass, whisking each time with a mixer.
Step 2
Peel the apples and seeds, cut into wedges. Line a baking dish with baking paper and brush with vegetable oil. Arrange the apple slices in a mold at a distance of 0.5-0.8 mm from each other. Pour the dough over the apples. Bake in a preheated oven to 180 degrees, about 25-27 minutes. Check readiness with a toothpick. Remove the biscuit from the oven and transfer to a wire rack to cool.
Step 3
Make a cream. Pass the curd through a sieve. Cut the bananas into large pieces and add to the curd, beat in a blender until smooth. Whisk together 250 g of granulated sugar with sour cream. Pour gelatin with cool water and let stand for about 5-7 minutes. Then heat over a fire until the gelatin is completely dissolved. Combine the sour cream mass with the curd and beat with a mixer until smooth. Pour in the gelatin and stir.
Step 4
Pour the cream over the biscuit and refrigerate for 4-6 hours. Remove the cake and transfer to a platter.
Step 5
Melt the dark chocolate in a water bath. Dip almonds in chocolate and decorate the cake with them.
