Banana Stracciatella Cake

Rating: 3.59 / 5.00 (175 Votes)

Total time: 1 hour

Servings: 12.0 (servings)

For the floor:

For the topping:


For the base of the banana-stracciatella cake, first separate the eggs and beat the egg whites until stiff. Cream the yolks with the powdered sugar and gradually add the water and oil. Mix flour, baking powder and cocoa powder well and stir in. Then gently fold in the snow.

Pour the mixture into a floured cake pan (springform pan) and bake at 180 °C for about 20 minutes. Allow the base to cool.

For the topping, whip the whipped cream and refrigerate. Mix the curd with the two yogurts and powdered sugar until creamy. Soak the gelatine in cold water, squeeze out and dissolve in the hot rum. Let cool slightly and carefully stir into the yogurt mixture. Fold in the diced bananas, chocolate flakes and whipped cream.

Spread the topping on the cake base and place the banana-stracciatella cake in the cake ring in the refrigerator for a few hours.

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