Elephant Tear Cake

[Biscuit:]

"Elephant Tear" cake

Category: Confectionery

Ingredients
Biscuit:
eggs	6pcs
sugar	6 tbsp. l.
flour	2 tbsp. l.
cocoa	3 tbsp. l.
baking powder	1 tsp
Cream:
Butter	250g
Condensed milk	1 can
Cognac	1-2st. l.
Large banana	1 PC

Cooking method

• Biscuit:
• We divide the eggs into yolks and whites. Beat the whites until stable peaks, then in several steps add half the sugar (3 tbsp. L.) To them. We continue to beat until the mass falls out of the container when it is turned over.
• Beat the yolks with the remaining sugar until a thick light mass is obtained. We mix flour with baking powder and cocoa in advance (I collect spoons with a slide) and sift. Put half of the whipped egg whites into a container with yolks and sift half the flour mixture on top. Mix gently with a spatula from top to bottom. We do the same with the remaining proteins and flour.
• We bake a biscuit in a mold with a diameter of 26 cm, the bottom of which is lined with parchment, in an oven preheated to 180 degrees for 30-40 minutes until a dry speck. Take the hot biscuit out of the mold, put the rolling pin in the middle and carefully fold it with the paper on which it was baked. Leave it to cool completely.
• Cream:
• Beat the softened butter, adding condensed milk in a spoon. This time I had half a can of ordinary and boiled condensed milk. At the end of cooking, add cognac and whisk again.
• Assembly:
• Remove the rolling pin from the cooled biscuit, fill the resulting niche with cream, put a peeled banana in the middle and cover it with cream. Top the cake can be poured with any icing and sprinkled with nuts, or greased with cream and decorated to your liking. Let it brew in the refrigerator for at least 2 hours.

Note

The cake turns out to be very tasty, spectacular in the cut and leaves an unforgettable impression on those who tried it. Its main advantage is simplicity of preparation, minimum effort and amazing result.

Literally on Saturday I baked one in a slow cooker and nothing happened! I then thought it was in the recipe, but it turns out in the hands of my crooked ones. Bravo to you !!!!

[missnatali]

missnatali, do you have a cutaway photo of a cake? Otherwise I can hardly imagine the cut. I understand that the title is because of the cut? And I stole the recipe in the bookmarks. The bumps are straight, like real ones.

interesting cake!

(y) And I really liked the decoration. Bumps. We must try to make such.

(y) And I really liked the decoration. Bumps. We must try to make such.

For such bumps we have MK. Husky did.

For such bumps we have MK. Husky did.

thanks for the advice! I will look!

thanks for the advice! I will look!

Here is MK of bumps from Husky https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=192866.0

I also have no idea how it will end up. A sponge cake for 6 eggs + a 26 cm mold is about 5-6 cm high. How do you roll it? How do you soak? Condensed butter cream is almost not absorbed. Is the biscuit not crushed as a result of manipulating the rolling pin?
In general, you need a cut or an explanation of the result.

Condensed butter cream is almost not absorbed.

If you leave the cake warm overnight (not in the fridge), the nice little cake will soak. what if the banana turns sour?

So I found a cutter of such a cake on the Internet



The author had to provide the same photo to make it clearer.
And according to the description, the biscuit will be dry, and the cream by itself. Well, this is an amateur ...

I'm more interested in curling up into a tube.With such a thickness of the biscuit, the cake will either burst or burst thoroughly. I can't understand the result.

I'm more interested in curling up into a tube. With such a thickness of the biscuit, the cake will either burst or burst thoroughly. I can't understand the result.

Since the height of the cake is not thick, then if it is rolled up hot, it will not burst and there should be no cracks. For this, the rolling pin is placed inside so that there is no sharp bend. Anyway, as I understand it.

But he is crushed well, judging by the photo. And the cream is such a solid layer.
I’m thinking, but if you assemble a cake from two thin biscuits with a layer of butter cream, and in addition to the whole layer, add a chopped banana to the main layer to facilitate the butter mixture. This will not affect the idea and taste very much, but the cake should end up being more fluffy.

But this is so, thinking aloud. The cake is interesting and unusual.

And the cream is such a solid layer.

That yes ... the cream is in such a layer, but the cake is not for everybody.

I’m thinking, but if you assemble a cake from two thin biscuits with a layer of butter cream, and in addition to the whole layer, add a sliced ​​banana to the main layer to facilitate the butter mixture. This will not affect the idea and taste very much, but the cake should eventually turn out to be more airy.

It will not affect the taste, but only in the name. Then it will be called "baby elephant tears".

That's for sure. We will create new recipes.

I'm more interested in curling up into a tube. With such a thickness of the biscuit, the cake will either burst or burst thoroughly. I can't understand the result.

That it is not in a tube, but folds in half. But I also do not understand the point in such a performance, a thick (very) cake ... Or make 2 cakes, cut a biscuit, then it will be low, or the shape will be larger. IMHO.

Literally on Saturday, I baked one in a slow cooker and nothing happened! I then thought it was in the recipe, but it turns out to be in the hands of my crooked ones. Bravo to you !!!!

From multi, of course, it will not curl up - the diameter is small, the biscuit is high.

In the photo of the cut, it seems to me, curd cream + banana, it should not be cloying at all. And the biscuit should be thin, maybe such as for rolls?

From multi, of course, it will not curl up - the diameter is small, the biscuit is high.

Yes, I myself have a donkey biscuit, in that recipe it was not specified that the eggs should be beaten so cool and that there was no need to divide, eeeh I planned to cut it lengthwise and make 2 small test cakes, I would have curled up like a cute one

Girls, here on the site there are step-by-step photos: 🔗 Everything is shown very clearly. And the biscuit is really crushed with a rolling pin.

Girls! Thank you very much for your comments, discussions and reasoning, advice, links. Honestly, I did not even think that this recipe would cause so many discussions. Now I will try to answer everyone in order.

Here is MK of bumps from Husky https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=192866.0

Indeed MK Husky on the bumps is just wonderful. I also studied it several times before starting work. However, I have bumps and needles from icing. Therefore, I will allow myself to give one more link, which I used to create them.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=29778.0

[Zhivchik,]

Leaving the cake warm overnight (not in the fridge) will soak the cute cake. what if the banana turns sour?

So I found a cutter of such a cake on the Internet



The author had to provide the same photo to make it clearer.
And according to the description, the biscuit will be dry, and the cream by itself. Well, this is an amateur ...

Zhivchik, Thank you very much for the cut photo. I would certainly put up my cut photo if I had it. But unfortunately, I don't have it. As for the banana, I don't think it will turn sour even if you leave the cake warm.
The cake really won't get wet. The biscuit is not dry, but rather very tender and slightly moist in itself. Of course, the cream will not saturate it, but will simply complement it. Although this is really not an amateur

[lesik_l,]

But he is crushed well, judging by the photo. And the cream is such a solid layer.
I’m thinking, but if you assemble a cake from two thin biscuits with a layer of butter cream, and in addition to the whole layer, add a sliced ​​banana to the main layer to facilitate the butter mixture. This will not affect the idea and taste very much, but the cake should end up being more fluffy.

But this is so, thinking aloud. The cake is interesting and unusual.

lesik_l, thanks for the comments and questions. First, the biscuit doesn't turn out very high. It is very tender and airy immediately after baking. Put a rolling pin in the middle of the baked biscuit and, using parchment, raise one of the edges of the biscuit, aligning it with the other edge so that the rolling pin is between them. We do this gradually and nothing will happen to the biscuit. Although it really does crumple, it is necessary to form a cavity, which we fill with cream and banana. The cream goes in a solid layer inside, but there is almost no outside of it, or not at all as in the photo, therefore, when you eat all together, you do not feel excess cream.
As for your idea of ​​assembling a cake, it certainly has a right to exist. Of course, the taste of the cake will not change, but the shape and cut will be different, and it is interesting primarily for this.

That yes ... the cream is in such a layer, but the cake is not for everybody.

It will not affect the taste, but only in the name. Then it will be called "baby elephant tears".

I totally agree

[LLika,]

In the photo of the cut, it seems to me, curd cream + banana, it should not be cloying at all. And the biscuit should be thin, maybe such as for rolls?

LLika, , and the biscuit does not turn out very high, and we do not roll up the roll. So it's okay. Moreover, a thick layer of dough around the filling completely compensates for its amount, there is no surplus of cream if everything is together.

[Rusya,]

Girls, here on the site there are step-by-step photos: 🔗 Everything is shown very clearly. And the biscuit is really crushed with a rolling pin.

Rusya, Thank you for not being too lazy to find this link. Hopefully, with her help, the girls will be able to clarify incomprehensible moments for themselves.
True, I will allow myself to quote the beginning of the recipe "Beat the yolks with sugar, flour, cocoa. Add slaked soda. Beat in a strong egg white, mix gently with the yolks."
If the yolks are immediately mixed with all the flour and cocoa, you get such a thick mass that when the proteins are mixed into it, they will almost completely settle, and it will be quite difficult to do this. As a result, the biscuit will not be so airy. This is what I dare add.

[Natasha]

NatashaThank you very much for the clarification! If I find time for the weekend, I will definitely do it.