INGREDIENTS:
For the dough:
- 125 g of butter;
- 250 g of flour;
- 100 g of sugar;
- 50 g of almonds;
- an egg.
For the mousse:
- 200 g of dark chocolate;
- 300 ml of cream for whipped cream 33-35%;
- 50 g of butter;
- 250 g of cream cheese;
- 100 g of powdered sugar;
- 2 tablespoons of rum;
- 3 bananas.
METHOD OF COOKING:
1. Grate cold butter through a coarse grater. Add flour and knead until you get a sandy and dry dough. Then add the ground almonds and sugar, and finally the beaten egg.
2. Quickly knead the dough, forming a ball from it. Even if you see that the dough is not homogeneous, you do not need to knead it very much – when baked in this way, it will not seem “heavy”, but will be somewhat layered and crumbly.
3. Put the cake in the refrigerator for about 30 minutes. Then take it out, spread it out, put it in a tray and put it back in the fridge for 30 minutes. Meanwhile, preheat the oven to 200ºC.
4. Put the baking sheet with the dough in the oven.
5. Prepare the chocolate mousse: put 50 ml of whipping cream and butter in a saucepan and bring to a boil.
6. Remove the mixture from the heat, put the chocolate in it, which must be melted, stirring intensively. You will get a homogeneous chocolate mass. Allow to cool to room temperature. Then beat the cream until stiff.
7. Beat cream cheese, powdered sugar and rum until smooth (you can use any cream cheese – the cake is very tasty with mascarpone or Philadelphia). Combine the chocolate and cheese ingredients.
8. Pour the resulting mixture into whipped cream (250 ml). Mix thoroughly until smooth. Peel the bananas.
9. Assemble the cake: spread a few spoonfuls of mousse on top and spread bananas on its surface in the form of a spiral.
10. Pour the remaining cream on top. Level the surface of the cake and decorate it as you like – for example, with grated chocolate or leave a creative mess on the surface with waves. Put the cake in the refrigerator for at least 3 hours or better overnight.
We wish you a pleasant appetite in the circle of your loved ones!