Molehill cake with bananas

Name: Molehill cake with bananas
Ingredients: 5 eggs; 1/8 teaspoon salt; 10 tablespoons sugar; 5 tablespoons oil; 1 teaspoon oil for the pan; 1 teaspoon rum essence; 2 heaped tablespoons cocoa powder; 8 heaped tablespoons flour; 10 g baking powder; 250 g mascarpone; 100 g sugar; 200 ml sweetened whipping cream; 4 medium bananas; 1 set wafer flowers and leaves

Dessert - Molehill cake with bananas by Zaraza H. - Recipia

Molehill cake with bananas hides the fruit beneath mascarpone cream and a thick layer of sponge crumbs. The cocoa sponge stays soft, and its hollowed-out shape gives it the look of a molehill, with cream all the way to the edges. I serve it cold, cut into thin slices. Prep: 35 minutes. Cooking: 30 minutes. Resting: 75 minutes. Total time: 140 minutes. Serves: 12. About 370 kcal and 6 g protein per serving.

Ingredients

For the sponge

5 eggs
1/8 teaspoon salt
10 tablespoons sugar
5 tablespoons oil
1 teaspoon oil for the pan
1 teaspoon rum essence
2 heaped tablespoons cocoa powder
8 heaped tablespoons flour
10 g baking powder

For the cream

250 g mascarpone
100 g sugar
200 ml sweetened whipping cream

For the filling and decoration

4 medium bananas
1 set wafer flowers and leaves

Preparation

1. Preheat the oven to 180°C. 2. Separate the egg whites from the yolks. Beat the egg whites with the salt, then gradually add the sugar and beat until you have a stiff, meringue-like foam. Add the yolks, oil and rum essence and mix until combined. 3. Add the cocoa, flour gradually and the baking powder. Gently fold with a spatula, from the bottom up, until you no longer see any dry flour. 4. Grease a 22 cm springform pan with oil and line the base with baking paper. Pour in the batter and bake for 30 minutes, until a toothpick inserted into the sponge comes out clean. 5. Leave the sponge in the pan for 10-15 minutes, loosen it from the sides with a knife and remove it. Let it cool completely, about 60 minutes. 6. Beat the mascarpone with the sugar, add the cold whipping cream and mix until the cream is smooth and creamy. 7. Cut a circle into the sponge from the top, leaving an edge and a base about 2 cm thick. Scoop out the centre and set it aside. 8. Peel the bananas and arrange them in the hollow in the sponge, cutting them if they don’t fit. Spoon the cream over them and spread it over the outside of the cake too. 9. Crumble the reserved sponge and cover the cake with the crumbs. Decorate with wafer flowers and leaves.

Notes

I took a little inspiration from Oana; of all the cakes I’ve made, this one was the easiest to decorate, since I could move the flowers around without damaging the sponge. Choose ripe but still firm bananas so they don’t get crushed when you add the cream. If they’re very large, cut them lengthwise before putting them in the sponge. The cream may stay soft if the whipping cream isn’t cold when you beat it; stop the mixer when the whisk marks remain visible. The cake can be assembled a day ahead and kept covered in the fridge for up to 3 days. I serve it cold with unsweetened coffee. For a different flavour, replace the rum essence with 1 teaspoon vanilla extract. The sponge contains gluten and eggs, and the cream contains dairy; the wafer decorations may contain other allergens.

Frequently asked questions

Why does the sponge sink in the middle?

If you open the oven before the first 20 minutes have passed, the centre may sink. Keep the door closed until it’s nearly time to check with a toothpick.

What should I do if the crumbs won’t stick to the cream?

Put the cake in the fridge for 30 minutes after covering it with cream, then gently press the crumbs onto the surface.

Can I use cream cheese instead of mascarpone?

You can use 250 g full-fat cream cheese, which has a slightly tangier flavour. Mix it with the sugar before adding the whipping cream.