Chocolate Pastry with Pudding Cream and Banana

The pastry is inspired by the German mole cake, a very popular birthday dessert that resembles a large molehill. Because the pastry is very tasty and will delight both big and small sweet tooths, we are sure that you will soon find an opportunity to prepare it and, of course, try it.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • pieces Butter, unsalted

  • 5 pieces Banana, fresh

  • pieces Orange, fresh

Pudingova krema

  • 1.5 bags Pudding, vanilla

  • 250 ml Milk, whole milk

  • 80 g Sugar, white

  • 250 g Cheese, cottage cheese

  • 400 g Sour cream

  • 250 ml Sweet cream

  • 100 g chocolate, dark

chocolate biscuit

  • 3 pieces Egg, fresh

  • 180 g Sugar, white

  • 200 ml Oil, vegetable oil, canola

  • 320 g Wheat flour, white, multi-purpose

  • 0.5 bags Baking powder

  • 50 g Cocoa, powdered, unsweetened

  • 200 ml Milk, skimmed

Steps

  1. Preheat the oven to 160 degrees Celsius. Whisk the egg yolks with sugar until frothy. Add the oil and mix until the ingredients are combined and you get a thick foam, into which you slowly mix the sifted mixture of flour, cocoa, and baking powder on low speed. Then mix in the milk.

  2. Beat the egg whites into stiff peaks, which you gently and slowly fold into the egg yolk mixture in two or three parts. Grease a smaller rectangular baking dish with butter and dust it with flour (remove any excess flour). Pour the prepared batter into it and spread it evenly with a spatula over the entire surface, smoothing the top. Bake the sponge cake in the preheated oven for about 30 minutes. It is done when a toothpick inserted into the cake comes out clean. Let the baked sponge cake cool.

  3. Once cooled, make a shallow cut 2 cm from the edge of the sponge cake (about 1 cm deep). Remove the top part of the sponge cake inside the cut area using a spoon. Crumble it with your hands into a bowl and set aside for later.

  4. Peel the bananas and cut them in half lengthwise. Drizzle them with orange juice and arrange them in the hollowed-out part of the sponge cake.

  5. Cook a very thick pudding from milk, sugar, and pudding powder, and let it cool to lukewarm while stirring occasionally.

  6. First, mix the cottage cheese into the cooled pudding, then add the sour cream. Whip the sweet cream until stiff and fold it into the pudding mixture along with the coarsely grated chocolate. You should get a completely smooth and fairly thick cream, which you spread evenly over the sponge cake. Sprinkle the crumbled sponge cake on top.

  7. Store the pastry in the refrigerator for at least 3 hours before serving to let it cool and set. Cut it into pieces of any size, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 214.11 kcal
  • Fat: 1.55 g
    • Saturated Fat: 0.33 g
  • Carbohydrates: 43.09 g
    • Sugars: 24.59 g
  • Protein: 5.48 g
  • Fiber: 1.5 g