Gentle and fragrant banana and lemon cake is cooked very quickly. This dessert will pleasantly surprise you and your relatives. Cream for cake is necessary the simplest – sour cream. It perfectly impregnates cake layers, impacting them even more saturated relish and doing juicy.
It is required to you
- For a cake layer:
- 400 g of wheat flour
- 3 average bananas
- 1 lemon
- 150 g of a desi
- 150 g of sour cream
- 175 g of sugar
- 1 tsps of soda
- salt pinch
- for cream:
- 200 g of sour cream
- 150 g of sugar
- 2 bananas
- 7 g of gelatin
- 30 ml of water
Instruction
1. Sift flour.
2. From a lemon rub a dried peel and squeeze out juice.
3. Pound oil with sugar to lightness of oil.
4. The blender crush banana in puree.
5. Add a half of lemon juice, sour cream, oil with sugar and shake up weight.
6. Add flour, soda and lemon zest to mix and knead dough.
7. Dough has to be not too dense, but also not liquid.
8. Put dough for 10-15 minutes in the fridge.
9. For baking use a high silicone mold.
10. Heat an oven to 180 degrees.
11. Pour out dough in a form and bake 25-30 minutes till golden color.
12. Prepare cream. Wet gelatin in cold water.
13. The blender crush one banana to a condition of puree and shake up with sour cream and sugar.
14. Warm gelatin in the microwave or on a plate on small fire before full dissolution.
15. Implicate the kindled gelatin in cream.
16. Put cream in the fridge for 7-10 minutes.
17. The baked cake layer needs to be cooled and cut on two half.
18. Cut banana with ringlets and sprinkle a little lemon juice.
19. On a cake layer lay out 1/3 creams and a layer of banana.
20. Close the second cake layer and lay out the remained cream.
21. Put ready cake for hardening in the fridge for 2-3 hours.