Creamy banana cake with chocolate (multicooker Philips HD 4734)

Creamy banana cake with chocolate (multicooker Philips HD 4734)

Category: Confectionery

Ingredients
Eggs	6 pcs
Sugar	6 tablespoons
Flour	6 tablespoons
Vanilla sugar	1 pack
Sour cream	500 g
Sugar (for cream)	150 g
Milk chocolate bar (two possible)	100 g
Banana	3 pcs

Cooking method

• Beat eggs and sugar until a stable foam at high mixer speeds, I beat with Keshoi. Lower the rpm and stir in the vanillin and flour.
• We bake in a multicooker on the OVEN mode for 50 minutes. With the ready-made bagel, we pull the bowl out of the multicooker and let it cool for the first 20 minutes in the bowl, then pull it out and let it cool completely. We cut the cake into cakes, in my case it turned out 4 cakes.
• Beat the sour cream with sugar, add a thickener if desired.
• Melt the chocolate in a water bath (I melted in TM 40 degrees, speed 1 3 minutes) and add 50 ml of milk to it.
• First grease the cakes with whipped sour cream, then spread the sliced ​​banana rings on top and distribute a little chocolate. On top, I greased with sour cream and added a little chocolate. It seemed to me that 2 chocolate bars would better reveal the taste of the cake.
• 

Time for preparing:

Fast

Cooking program:

BAKE

Note

Delicious and simple cake. The child really liked it, and so did I.

Bon Appetit!

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Can dark chocolate be used?

Whichever chocolate you like and use, you should eat!

[Laslovna]

Laslovna, very tasty cake, I will definitely make one, thanks.

Try it very simple and delicious!

Will such a biscuit be baked in the oven or only in a slow cooker?

Of course it will work in the oven! Temperature 180 degrees. It is advisable not to open the oven door during baking and do not slam the door, otherwise it will settle.

Oksana, is there no cake cutter? Everything is correct in the recipe: flour 6 tbsp. spoons for 6 eggs, something seemed a little to me, no? Probably, a very fluffy biscuit turns out, it is easy to cut it? And bananas only on top or between the cakes also banana rings and chocolate?

A good dense squid. I inserted a photo in the section. Each layer is whipped sour cream + banana rings + chocolate (adjust the thickness of the chocolate based on how many chocolate bars you have) I did not put bananas on top at all

mnyam-mnyam)) delicious. in

Probably, a very fluffy biscuit turns out, it is easy to cut it?

Fluffy, because eggs with sugar are beaten very well (Kesha tried)

Yes, since Kesha, no one beats eggs.

Yes, since Kesha, no one beats eggs.

At least cut them with a knife later

What a beauty! Thanks for the recipe! I'll definitely try this weekend, but now bookmark it!

Good day,
Tell me, please, I don't bake (and sit down) a biscuit. It seems that I do everything according to the recipe, but inside it is damp, dense, low (3 times - the result is almost one). Maybe you should sound the alarm and change under warranty? Or can you somehow check the compliance of the regime? Or is it worth paying attention to something else when cooking? I'm still the cook ((

How do you beat eggs? With the finished dough, you need to be careful not to fall out. You also need to be careful with baked goods, let it cool a little in a bowl. Maybe a little flour.Tell us how you are doing, what proportions, baking time. If according to my recipe, heaped spoons with flour?

I beat the eggs on "4" out of 5 positions, rise well to the edges of the bowl (~ 15cm), gradually add flour and the mass drops by one third. I baked for 50 minutes at a temp. 130 (by default), after the end of the time I carefully open the lid and watch the cake sit down two, three times. ((I let it cool in a bowl. Proportions according to the recipe. spoons with a small slide, but in consistency it looks more like cream than sour cream (explained how I could, sorry).
From what confuses me, maybe I have been fiddling with the dough for a long time. How long should it take to beat eggs and knead the dough? If you add more flour, one heaping spoon or until a certain consistency is obtained? Thank you.

I beat the eggs on "4" out of 5 positions, rise well to the edges of the bowl (~ 15cm), gradually add flour and the mass drops by one third.

I didn't understand this a little ... How do you beat the eggs at 4 -5 speeds? Beat the eggs as for any biscuit until the densest consistency is reached, then at low speed or manually knead the flour. Spoons with flour with a good slide, then the dough will be like thick sour cream. 130 degrees is too much, the ideal biscuit is baked at 110-120 degrees. Then let it stand with the lid closed for 10-20 minutes, then with the lid open for 10 minutes. Watch the video of our forum member Tanyusha

Thank you very much.
Beat with a GORENJE M701W mixer.
I see that I made many mistakes ... and my dough is very runny. I'll try again one of these days.

I wish you everything worked out!