Cuban Cake

A cake made with cream, sugar, cocoa, and bananas. Dark and light like Cubans. We start preparing it the day before, it is baked and assembled in one hour, cooled for 2 hours, and then eaten…

Details

Preparation Time: 200 minutes
Cooking Time: 20 minutes
Difficulty: 3
Spiciness: 0
Number of Servings: 12

Ingredients

biskvit

4 pieces Egg, fresh
200 g Sugar, white
80 ml Oil, plant, sunflower
200 g Flour, Wheat, bread flour
50 g Cocoa, powdered, unsweetened

filling

2 piece Banana, fresh

glaze

1 piece chocolate, dark

krema

500 ml Sweet cream
150 g Sugar, white
150 g Cocoa, powdered, unsweetened

Steps

Turn on the oven and set it to 180 degrees. Grease the cake pan and lightly dust it with flour.
Prepare the sponge cake batter: In a bowl, beat the eggs and sugar with an electric mixer until fluffy. Mix the cocoa into the egg foam. Sift the flour into a small bowl and gradually mix it into the batter with a whisk. Finally, mix in the oil.
Pour the batter into the cake pan. Bake in the preheated oven for 20 minutes. Let the baked sponge cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Prepare the cream: Whip the cream, which was prepared the day before, until stiff and gradually add 50 g of sugar while whipping. Peel the bananas and slice them into rounds. Place the cooled sponge cake on a serving plate, arrange 3/4 of the banana slices on top, and spread with cocoa cream. Place the cake in the refrigerator for two hours to cool thoroughly.
Prepare the glaze according to the instructions on the packaging and pour it over the cake. Use a warmed knife to spread it evenly over the cake. Decorate the cake with the remaining banana slices. Place the cake in a cool place to let the glaze set. Then slice the cake and serve.

Nutrition Information (Per 100g)

Calories: 313.79 kcal
Fat: 4.28 g
- Saturated Fat: 0.82 g
Carbohydrates: 59.15 g
- Sugars: 35.29 g
Protein: 8.67 g
Fiber: 3.47 g