Banana Cookie Mini Cakes

Banana Cookie Mini Cakes

Category: Confectionery

Ingredients
wheat flour	2 glasses
mashed bananas (2 large or 3 medium)	1 glass
soft butter	1/2 cup
sugar	1 glass
sour cream	1/4 cup
ripper	1/2 tsp
soda	1/2 tsp
salt	1/2 tsp
For soufflé:
proteins	2 pcs.
sugar	460 g
gelatin	5 tsp
soft butter	200 g
condensed milk	100 g
vanillin
to decorate pieces of chocolate and berries (I have raspberries)

Cooking method

• 1. Prepare the cookie dough. Mash butter with sugar (you can use a mixer). Add the banana puree (I mashed it right in the cup).
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• 2. Whisk the mixture well until smooth.
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• 3. Add egg and sour cream, beat.
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• 4. Add flour with baking powder and baking soda. Mix thoroughly.
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• 5. Put the dough on a baking sheet lined with parchment for baking in the form of cookies (you can use a pastry syringe). Bake in an oven preheated to 180C until golden brown.
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• So, the cookies should have turned out more fluffy, I think that you still need a little more flour, about 1/2 cup. Since the cookies were not very fluffy, I decided to turn the cookies into mini-cakes, and for this I used a soufflé, which I make for the Bird's Milk cake. So, we are preparing a soufflé (there is no photo of making a soufflé, since my 3-month-old baby did not let me make them, but I think everything is clear from the description).
• 1. Pre-soak the gelatin with 150 g of water. Put water with swollen gelatin on a low heat and bring to a boil with constant stirring, wait until the gelatin is completely dissolved.
• 2. Pour sugar into the hot solution and over medium-high heat, stirring occasionally, until the sugar boils and dissolves. When a violent boil has begun and the sugar has dissolved, the syrup is ready. Set it aside to cool slightly.
• 3. Meanwhile, add condensed milk and vanillin to the soft butter and beat at maximum mixer speed until a light fluffy mass is obtained.
• 4. Whisk the cooled egg whites until dense white foam. Add citric acid and beat while holding onto the whisk.
• 5. Without stopping whipping, pour the cooled syrup into the whites in a thin stream. Whisk until thick and firm. Using a mixer at low speed, combine the mass and the oil mixture.
• Well, now we collect the cakes themselves:
• 1. Grease the pudding tins with butter. Place pieces of chocolate and raspberries on the bottom (this will be the top of the cake).
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• 2. Pour the prepared soufflé.
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• 3. Place biscuits on top of the soufflé (do not press).
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• 4. Pour the soufflé back over and add the chocolate pieces.
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• 5. Put cookies again. Pour over the soufflé.
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• 6. Remove mini-cakes in the refrigerator until the soufflé hardens completely for several hours. After hardening, carefully use a thin knife to walk along the edges of the molds and turn the dessert onto a plate.
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• We enjoy the fruits of our labor))))
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Cooking program:

oven

National cuisine

American

Note

If you just make cookies, then out of the specified number of ingredients, the author declared 24 pieces, if mini-cakes, then it is quite possible to get by with half the norm of products.
The recipe is taken from the site