Banana ‘wonder’ cake

Ingredients

• For the sponge:
• eggs – 5 pcs
• sugar – 1 glass
• vanilla sugar – 1 tbsp
• plain flour – 1 glass
• For the cream:
• soured cream 20 – 25% – 400 g
• gelatine – 15 g

Method

1. Step 1

   You will remember the incredibly delicate combination of ingredients of this cake with pleasure for a very long time! You can prepare the sponge cake in a slow cooker, but for this cake I baked the sponge cake in the oven.

   
2. Step 2

   Let's start, of course, with the cakes. The most important thing is to beat the eggs correctly. I do not separate the whites from the yolks, but beat the eggs whole. Before whipping, I always wipe the container with a piece of lemon - it perfectly degreases the dishes. Then I wipe it with a dry cloth and beat in the eggs - 5 eggs are needed for 1 cake. I made a double batch and baked 2 layers. At medium mixer speed, beat the eggs until bubbles form and gradually add 1 cup of sugar (250 g) and continue beating at high speed until stable peaks appear. Add vanilla sugar to sugar. Important!!! You need to beat for a long time so that the mass turns out very thick and airy - if you don’t beat the eggs, the sponge cake won’t come out. When the eggs and sugar are beaten, add 1 cup of flour (250 g) and mix gently. Cover the pan with parchment and pour in the egg mixture. Preheat the oven to 170° and carefully place the pan in for 30-40 minutes. We use our oven as a guide - the cake should be slightly browned and not fall when touched. Important!!! I do not recommend opening the oven for the first 25 minutes, because... the cake may fall and will not rise again. Remove the finished cakes from the oven and cool.

   
3. Step 3

   Let's start preparing the cream. I will tell you a proven recipe for soured cream. Let's prepare the gelatin in advance - add 2 tablespoons of cold water and let it swell. Then put it in the microwave for 30 seconds until it becomes liquid. If you don't have a microwave, just add 2-3 tablespoons of boiling water and stir well to dissolve the gelatin. Do not boil under any circumstances! We use at least 25% soured cream; if you use homemade, do not beat it into butter, it should remain soured cream. Add sugar to the soured cream and beat until thick, until a distinct pattern of mixer whisks remains. If the soured cream does not whip, add a thickener for soured cream, you can buy it in any supermarket. When the soured cream is completely whipped, carefully pour in the gelatin and beat at high speed for 1 minute.

   
4. Step 4

   Let's get to the fun part - assembling the cake. Peel the bananas and cut into thin slices.

   
5. Step 5

   Cut the cooled cake into arbitrary cubes.

   
6. Step 6

   Dip each piece of biscuit into cream and place in layers on a plate. Place banana slices between the pieces of cake. And in this way we do this with all the pieces, forming a slide. If desired, you can make a different shape, for example rectangular. You can rub the chocolate with it. Place the cake in the refrigerator for 2 hours, but it is better to leave it overnight - the gelatin should harden and the cakes should be soaked in cream.