Banana mini cakes
Ingredients
Cake
4 eggs
15 dag sugar
3 tbsp lemon juice
1 grated lemon peel
2 tbsp lukewarm water
10 dag plain flour
10 dag cornstarch
2 vanilla sugar
pinch of salt
Filling
500 ml milk
2 banana pudding powder
25 dag margarine
15 dag sugar
1 fresh banana
Icing
12 dag icing sugar
2 tbsp lemon juice
DIRECTIONS
Cake
Separate the egg whites and egg yolks, then beat egg whites with 5 g of sugar and a pinch of salt until stiff. Whisk egg yolks with the remaining sugar, vanilla sugar, lemon zest and juice. Add lukewarm water and mix until the sugar dissolves. Then gradually add the flour combined with the cornstarch. Add the egg whites to the mixture. Pour the mixture in a baking tray and place in the preheated oven at 180° C for about 20 minutes.
Filling
Cook two banana pudding powders in half a litre of milk and set aside to cool the mixture. With a hand-held mixer beat the sugar with margarine and add it to a cooled pudding mixture. If desired, you can add fresh banana cut into small pieces.
Composition
Cut the cake with round moulds. Connect two circles with a rich layer of filling. Lightly rub the filling with a knife to create a nice smooth aesthetic appearance.
Icing
Make the glaze by stirring icing sugar with lemon juice. Spread the paste on top of the cakes. You can decorate the cake with pieces of dried fruit, pistachios, chocolate or similar.
