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Dessert cake with bananas and chocolate pearls


Turn the oven to 180 degrees C. Separate the egg whites from the yolks. Put the egg whites in the bowl of the mixer, sprinkle salt over them and mix them until they become white and frothy. We grind the sugar together with the vanilla sugar, in order to shorten the meringue preparation time, but also because the egg whites are better mixed with powdered sugar. We therefore add the powdered sugar mixture, over the egg whites, putting it spoon by spoon and mixing in the upper step, until we obtain that firm meringue, which remains fixed on the walls of the vessel, when we turn it upside down. Gradually add the yolks and oil and mix well. Break the bananas and put them in the blender container together with the yogurt, turn on the blender and get a smoothie that we add over the above composition. Homogenize again, then gradually add the sifted flour together with the baking powder. I wanted to stop at 400 g of flour, but I thought the composition was thin, so I added 50 g. A slightly thicker composition than the sponge cake must come out, given that we have yogurt on the counter. Yogurt helps the countertops to increase their volume, but if there is not enough flour, they will be left after the fire is extinguished, because many air bubbles remain inside. Line the base of the tray (25/25 cm) with baking paper, and grease the walls with oil and sprinkle a little flour. Spread the cake composition with bananas and chocolate pearls in the tray, level it and sprinkle the chocolate pearls on top.

Put the tray in the oven for 35-40 minutes, at 180 degrees C or until the cake passes the toothpick test. Then let it cool, take it out of the pan, slice it and sprinkle powdered sugar over it. Some of the chocolate beads migrated inside the cake, and some remained on the surface giving a pleasant appearance to the cake.