“Mink of a mole” - a dessert that is tasty and juicy, than it owes, first of all, to bananas, and where do they come from in a mole hole - who knows?
However, if the underground resident may not like this treat, then gourmet sweets will surely ask for supplements.
Mole Mink Cake - General Cooking Principles
• Bake only one biscuit cake and always dark (chocolate) color. The dough is tinted with powdered cocoa that does not contain granulated sugar. To make the cake high, it is better to use round forms of small diameter (up to 23 cm) for baking. You can take rectangular containers, but so that the biscuit baked in them does not come out too low, fill the form with dough at least two-thirds of the height.
• Sponge cake, after complete cooling, requires special preparation. From it you need to make a kind of blank. To do this, around the circumference of the cake, stepping back from the edge to one and a half centimeters, make a deep, but not through hole. Then, with a spoon or hands, carefully select the pulp. It turns out a kind of "saucepan", on the bottom of which lay bananas.
• Cream spread on top of the fruit and form a slide. So that it does not crawl, it is advisable to cook dense cream masses. It is recommended to add a thickener to sour cream or cream creams.
• The cream slide is covered with small crumbs of biscuit crumb. It is not easy to crumble fresh biscuit, so it should be dried in the oven before chopping.
• The cake does not require additional decoration, but if desired, it is poured with melted chocolate or sprinkled with chocolate chip.
Mole Mink Cake with condensed milk
Ingredients:
• sour cream, fat content not lower than 20% - 250 gr.;
• condensed whole milk - half the standard can;
• a glass of sugar;
• bag of test ripper;
• two eggs;
• cocoa powder - 125 g .;
• one and a half glasses of good flour.
In cream:
• a pound of 35% cream;
• the second half of the can of condensed milk.
For filling:
• a can of boiled quality condensed milk;
• five large bananas.
Cooking method:
1. Pour the sifted flour twice into a dry bowl, add cocoa, a cultivator of dough and sugar to it, mix thoroughly with your hand or a spoon.
2. Break the eggs into the dry mixture, put the sour cream with condensed milk, knead well. Lay out the dough by wetting the multicooker bowl with vegetable oil and turn on the appliance in the “Baking” mode for at least an hour.
3. Check for preparedness, then carefully remove the biscuit from the bowl and let cool on an upside-down steam container or wire rack.
4. At a distance of one and a half centimeters from the edge, along the entire circumference of the cooled cake, make a through hole and carefully select the entire middle. It is advisable to leave the bottom about a centimeter thick.
5. Coat the walls and bottom of the resulting workpiece with boiled condensed milk and put the peeled bananas in it.
6. Whip the cream until condensed. If even with prolonged whipping, the cream does not begin to thicken, add a thickener.
7. Put an airy thick mass of cream on bananas, and sprinkle crushed crumb from a biscuit on top.
Mole Mink Cake with Curd Souffle
Ingredients:
• two eggs
• half a glass of sugar;
• milk - 200 ml;
• refined high-quality oil - 80 ml;
• dark cocoa, powder - 2 tbsp. l .;
• 200 gr. high-quality flour;
• two small spoons of baking powder.
In the souffle:
• fatty plastic cottage cheese, home or factory - 300 gr .;
• 100 gr. refined sugar beet;
• granular gelatin - 10 g .;
• a little more than a glass of milk.
Filler:
• five medium bananas.
Cooking method:
1. In a bowl, transfer the flour with cocoa. Add the baking powder and mix again, and preferably transplant.
2. In a separate bowl, first beat the eggs until foam. Then pour in the vegetable oil and milk and repeat the whipping.
3. Pour the egg mass into the container for the flour mixture. Mix everything thoroughly with a spatula to make a homogeneous dough.
4. Fill it with a butter-coated mold and place in a hot oven for 35 minutes. Before you get a biscuit, be sure to make sure it is ready.
5. Pour the gelatin with milk for half an hour. Then put on slow heating and, stirring regularly, warm until the granules are completely dissolved, cool.
6. Transfer the cottage cheese to a deep bowl, add sugar to it and start whipping. After about a minute, without stopping the process, pour the gelatin dissolved in the milk in a thin stream.
7. From the middle of the cooled cake, remove the crumb, leaving only the walls and the bottom with a thickness of about one and a half centimeters.
8. Fill the resulting void with bananas, stacking them loosely, and fill in with the curd mass.
9. Sprinkle the cake on top with biscuit crumbs made from the extracted crumb. Press it well with your hands, shaping the slide, and place it overnight in the general compartment of the refrigerator.
Mole Mink Cake with Banana Cream
Ingredients:
• four eggs;
• the cultivator used in baking dough - 1 tsp;
• 140 gr. wheat flour;
• an incomplete glass of beet sugar (180 gr.);
• 50 gr. fresh cocoa powder;
• drinking water (hot) - 4 tbsp. l
Impregnation:
• refined sugar beet - 2 tbsp. l .;
• 60 ml of cool water;
• two spoons of brandy.
In cream:
• half a liter of 33% cream;
• 150 gr. Sahara;
• one small banana;
• 15 gr. “fast” gelatin;
• water - 50 ml;
• homogeneous cottage cheese or curd mass - 250 gr.
Additionally:
• four medium-sized banana toppings;
• one sweet strawberry "Frutella";
• 50 gr. bar of chocolate, preferably dark and large strawberry for decoration.
Cooking method:
1. Separating the whites from the yolks and pouring the whites in a dry bowl, begin to beat them at moderate speed without sugar. Continue the process until a dense white mass with a slight glossy shine is formed.
2. In a separate enameled bowl, slowly beat the yolks, gradually pouring boiling water to them. When the mass begins to froth and slightly increase in volume, begin to gradually add sugar. It is necessary to achieve complete dissolution of the crystals and continue to whisk until the whitened mass becomes thick.
3. Combine flour, cocoa powder and cultivator separately. For all the components to mix evenly, pass the mixture twice through a sieve.
4. To the beaten yolks, transfer the protein mass and immediately pour the flour mixture. Mix everything carefully with a spatula. Homogeneous dough should be evenly colored.
5. Put parchment on the bottom of the mold, rub the walls with butter, and then sprinkle with cocoa. Fill with a rare test and set to bake a biscuit at 180 degrees for half an hour.
6. Before swelling the granules, soak the gelatin in cold water, then dissolve it, slowly, in a water bath.
7. Pour the cream into a sufficiently deep bowl and whisk without adding sugar until condensed.
8. Put the cottage cheese in a separate bowl, add sugar and a sliced banana to it. Interrupt everything with a submersible blender, achieving maximum uniformity.
9. Stir in the curd base, adding the whipped cream in portions. Then, continuously mixing, enter the cooled gelatin. It should be a thick cream, but if it still turned out to be rare, put it in a refrigerator until it thickens.
10. Dissolve sugar in hot, almost boiling water and cool the syrup. If it is not possible to completely dissolve the grains, bring to a boil, they will surely dissolve.
11. Mix the cooled sugar syrup with cognac.
12. Remove the crumb from the cooled sponge cake. Soak the bottom and sides of the resulting workpiece with cognac syrup and put the bananas in it.
13. On the fruit layer, put a little curd, smooth. Then lay out the rest and form a neat slide out of it. Leave a few tablespoons of cream, they will come in handy for decoration.
14. Remove the crumb into the crumb with a blender or rub it with your hands and cover it with the cream so that there are no gaps. Leave some crumbs.
15. Break a bar of dark chocolate into pieces and place it stoked in a water bath.
16. String strawberries on a wooden skewer and place it in a chocolate mass. Turning slowly, completely cover the strawberries with chocolate. Put the skewer in a glass, turning the berry up, and place in the refrigerator.
17. Roll the chewing candy with a thin layer and with the tip of a knife or blade cut out two legs from it, or rather, palms with fingers, like cartoon characters. Round sharp edges with your hands. For a nose, from the same candy, roll a small ball.
18. Stir the cream to the deferred crumbs. The mass should be viscous and ductile. Fashion two mole “handles” out of it.
19. Place the strawberries on the surface of the cake, laying the berry on its side, and place the fashioned “handles” on both sides. Put “brushes” from the candy to them, attach the nose with cream. Make tiny eyes out of candy too.
The recipe for sour cream cake "Mink of a mole" with cream
Ingredients:
• flour with high gluten - one and a half cups;
• two chicken eggs;
• sugar - one glass;
• 1/2 b. GOST condensed milk;
• a full glass of 20% sour cream (without a slide);
• soda - 1 tsp;
• cocoa powder - four tablespoons;
• two teaspoons of food vinegar.
For cream:
• half a glass of powdered sugar;
• 500 ml cream, high fat;
• chocolate droplets - 40 gr.
Filler:
• not ripened bananas - 4 pcs.;
• some green coconut flakes.
Cooking method:
1. Pour vinegar into a small coffee cup, add soda and mix thoroughly.
2. Put sour cream with condensed milk in a bowl, add eggs with sugar and beat well. Do not wait for the formation of foam, it is enough to achieve uniformity.
3. Add slaked soda to the egg-sour cream mass, mix and immediately add the flour combined with cocoa. Stir thoroughly first, and after all the flour has intervened, beat lightly.
4. Pour the dough into a butter-dipped mold and set to bake at an oven temperature of approximately 180 degrees. After half an hour, not earlier, check the readiness of the sour cream cake with a skewer. If after the puncture it remains dry, free the biscuit from the mold and cool it well.
5. Whip the cream and icing sugar. The readiness of the cream can be checked by lifting the mixer blades. If after them there will remain non-converging grooves - that's it. For reliability, a thickener can be added to cream when whipping.
6. Stir in chocolate droplets. First, cut the bananas into large pieces, then lengthwise.
7. Prepare the cooled biscuit. As described in the recipes above, select its center and place the bananas in the resulting depression.
8. Put the cream on top of the bananas with a high hat. Sprinkle the top with crushed biscuit and lightly sprinkle it with coconut.
Chic mole mink cake with chocolate cream from Mascarpone and cream
Ingredients:
• a glass of flour;
• a can of whole condensed milk;
• incomplete large spoon of liquor;
• 0.5 tsp soda;
• six tablespoons of dark cocoa (sugar free);
• two tablespoons of low percentage vinegar;
• two eggs.
Filler:
• 3-4 bananas.
For cream:
• a pound of soft Mascarpone cheese;
• 100 gr. bitter 76% chocolate;
• half a glass of sugar;
• 30% cream - 500 gr.
Cooking method:
1. Mix with a light whipping until a condensed milk with eggs is obtained. Add slaked soda in vinegar to the mixture, pour in the sifted flour and mix again.
2. Pour the dough into an oil-coated and then powdered cocoa mold, and place in an oven preheated to 180 degrees. After half an hour, check the biscuit for readiness.
3. As in the above recipes, select the center from the cake. Put the pieces in a clean bowl and rub them with your hands.
4. Grate the chocolate on a fine grater. Dip the bowl into hot water and melt while stirring.
5. Whip cream with sugar until thickened. Then mix melted chocolate and mascarpone into them. Add the ingredients in small pieces and carefully mix each new serving.
6. Put a little cream in the biscuit billet. Smear them with the walls and bottom, then lay the bananas and spread the remaining creamy mass on them with a slide.
7. Sprinkle sponge cake on top and place the cake in the refrigerator for three hours.
Mole Mink Cake with boiled biscuit cake custard
Ingredients:
• three large spoons of cocoa;
• refined oil - 45 ml;
• a glass of sugar;
• 100 ml of boiled, cooled water;
• 200 gr. flour;
• an incomplete spoon of food vinegar;
• half a glass of medium fat milk;
• soda - 1 spoon;
• two eggs.
For filling:
• three bananas;
• an incomplete handful of pitted cherries.
In cream:
• yolks of two eggs;
• one protein;
• 60 gr. flour;
• half a liter of non-fat pasteurized milk;
• 150 gr. sugar.
Cooking method:
1. Combine soda with cocoa, add sugar. Pour in the flour and mix again slowly.
2. Pour the eggs into the dry mixture, then milk, and prepare the dough, gently whipping everything with a mixer.
3. When the mass becomes homogeneous, continuing to beat, add vegetable oil into it, and pour vinegar at the end.
4. Intensively mixing the dough with a whisk or spoon, pour cool boiling water into it with a thin stream.
5. Transfer the dough into a baking dish and bake a biscuit for 30 minutes. After cooling, cut out the middle of the cake without damaging the walls and bottom.
6. Pour sugar over milk, put on a small fire and heat until hot so that the sugar grains dissolve. Do not boil!
7. Pour flour to the yolks, mix. Add protein and stir again. If the cooked mass is thick, you can add another protein.
8. When adding a little, put cooled, sweet milk into the egg mass and move the bowl onto the stove. Boil the mixture with little heat, stirring regularly until thickened. Then cool to normal room temperature.
9. At the bottom of the biscuit cake, spread the bananas cut in half, cherry on them and fill with cooled cream.
10. Beat the biscuit selected from the middle with a blender. Sprinkle the crumb on top of the cake.
Mole Mink Cake - cooking tips and tricks
• The sides of the cake are not covered with cream and, if sprinkled with semolina, the blotches will be noticeable on the sides. To make the cake look aesthetically pleasing, use cocoa powder to sprinkle the oil layer.
• The crumb of a fresh biscuit cannot be finely crushed even with a blender. Lightly dry the pieces of the biscuit extracted from the middle in the oven and grind them only after cooling completely.
• Be sure to grind the cottage cheese used in the preparation of the cream through a sieve. This will help get rid of grains and make the cream mass more tender.
