Cake
Description
Homemade dessert for tea. I assure you, this cake will become your favorite, as the combination of delicate cream, sweet bananas, and light honey sponge will win over everyone! I strongly recommend using high-fat cream and sour cream when preparing the cake, as they are much easier to whip into a firm cream. For the icing, you can use melted chocolate with cream prepared over a water bath, or make icing following this recipe. Optionally, you can sprinkle the cake with chopped nuts. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. Beat the room-temperature eggs with sugar until pale and fluffy. Add honey and mix with a mixer.
- 2
Step 2
2. Add baking powder and cocoa to the sifted flour. Gradually add the flour mixture to the egg mixture in parts, stirring well with a spatula. Then pour the batter onto a baking sheet lined with parchment paper and smooth it out with a spatula.
- 3
Step 3
3. Place the dough in a preheated oven at 190 degrees for 15 minutes, until golden brown. Transfer the sponge cake onto a sheet of baking paper sprinkled with sugar and cover it with a towel.
- 4
Step 4
4. After some time, remove the towel and parchment paper. Roll the cake onto a rolling pin and let it cool completely in this position.
- 5
Step 5
5. Whip the sour cream with powdered sugar using a mixer. For the icing, mix sugar, cocoa, and starch. Add cream, water, and mix well. Place over a water bath and cook until the sugar is completely dissolved.
- 6
Step 6
6. Add butter to the ready fondant. Spread the cream over the cooled cake layer and smooth it out. Then place bananas in the center and roll up the cake.
- 7
Step 7
7. Spread the cooled icing over the cake and refrigerate for 2 hours.