A wonderful treat that will appeal to both adults and kids. Especially recommended to fans of bananas, their taste and aroma is very noticeable. Essentially, it's a cake, however the recipe I borrowed from chef Eugenia Kurlenya, in connection with the name leave author. Eugene writes that the taste and texture of this dessert is reminiscent of nougat, and therefore called them candy.
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Bananas grind in puree.
Separately whisk the eggs and sugar in a lush foam, add sour cream and melted butter.
Add flour and cocoa powder.
Mix well with banana puree. You can crumble pieces of the white chocolate (I think that will be too sugary and add the chocolate did not).
A small pan (about 25 cm) lay a parchment, grease it with butter, pour the dough with a height of about 2-3 cm tall. Put in a preheated 220 gr oven.
Bake for 20-25 minutes until dry matches. Leave to cool on the baking sheet.
In advance, prepare the custard. Apply the hot cream on top of slightly cooled cake. Cool and cut into cubes.