Banana Cake with Mascarpone
Simple and delicious: The banana cake with mascarpone from Spoonsparrow really makes a difference.
Ingredients
- 220 g chocolate biscuits
- 120 g butter
- 4 bananas
- 3 tbsp Lemon juice
- 120 g beetroot syrup (or honey or sugar syrup)
- 200 g mascarpone
- 200 ml whipping cream
- 50 g milk couverture chocolate
- cocoa powder (for dusting)
Instructions
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1.
Process the biscuits in a freezer bag with a rolling pin into fine crumbs. Melt the butter and mix it with the crumbs. Transfer to the cake pan, spread evenly and press firmly with a spoon. Place in the refrigerator.
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2.
Peel 2 bananas and blend with 1 tbsp lemon juice. Heat about 100 g syrup in a pot, stir in the banana puree, remove from heat and let cool. Peel the remaining bananas, slice them, lay them over the cake base and add a second layer on top. Brush with 1-2 tbsp lemon juice. Spread the banana-syrup mixture over the layers and chill for about 1 hour.
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3.
For the cream, whisk mascarpone with 2 tbsp cream and the remaining syrup until smooth. Whip the rest of the cream stiffly and fold it into the mascarpone.
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4.
Spread the cream lightly over the cake. Using a sharp knife, cut large chocolate shavings from the couverture. Distribute them over the cake, dust with cocoa, remove from the pan and serve.
