Recipes for cottage cheese, sponge cakes, yogurt, lazy cakes with kiwi and bananas. Cake with kiwi and banana - sweet, fragrant and fresh! Recipes for cottage cheese, sponge cake, yogurt, lazy cakes with kiwi and bananas Sour cream for cake with bananas and kiwi

Calories: Not specified
Cooking time: Not indicated

Do you want your next celebration to be decorated with a bright, beautiful, and of course, ? Then this recipe is for you. The combination of sponge cake with sour cream, bananas and kiwi will certainly please all guests, and bright green colors will add color to the feast.

Ingredients:

For one cake layer (you need three in total for the cake):

- 1 incomplete glass of granulated sugar;
- the same amount of flour;
- three chicken eggs.

For cream:

- 800 grams of sour cream at least 20%;
- 1.5-2 cups of sugar.

For filling and decoration:

- 3 bananas;
- 3-4 kiwis.

For the syrup:

- 1.5-2 cups of sugar;
- 1.5-2 glasses of water;
- food flavoring (rum, cognac or citrus).

How to cook with photos step by step

1. We prepare all the ingredients for the banana and kiwi cake and we can start cooking.

2. Place eggs in a mixer bowl. Start beating with a mixer.

3. Now add granulated sugar and continue beating.

4. Beat the eggs with sugar until a light mass is formed, increased in volume and free of grains of sugar.

5. Now let's start adding flour. To do this, take a sieve and sift the required amount of flour. At the same time, stir from bottom to top with a whisk. Do not use a mixer at this stage under any circumstances, otherwise you may clog the sponge cake and it will not be airy.

6. Preheat the oven to 180 degrees. Meanwhile, line a cake pan with parchment paper and transfer the batter into the pan. Place in preheated oven to bake for 20 minutes. Cooking time may vary depending on the volume of the mold. When the cake is browned, pierce it with a toothpick. It should be dry.

7. Remove the finished sponge cake from the oven and let it cool. Now repeat the steps. Bake the second and third cakes in the same way. If you wish, you can initially bake a double or triple portion of the dough in one form, but then the cooking time for the cake will increase significantly, and it will need to be cut into three parts. Of course, it’s easier to prepare a sponge cake this way.

8. Well, the cakes are ready. Let's start preparing the sour cream. To do this, beat sour cream with granulated sugar. Adjust the sweetness to your taste by adding sugar as needed.

9. Let's prepare syrup from sugar and water. Bring them to a boil in a saucepan and leave to cool. You can add food flavoring such as rum or cognac. You can also use a fruity scent. You need to add 2-3 drops when the syrup has cooled to 40 degrees. Soak the first layer of the cake with kiwi and bananas in the prepared syrup. Initially, divide the syrup into three equal parts, and then it will be easier to soak all the cakes.

10. Now spread the first cake layer with sour cream.

11.Cut into circles and place them on the surface of the cake.

12. Do the same with the second cake layer, soaking it and spreading it with cream, and then lay out the banana slices.

13. To finish decorating the cake with sour cream, cut the kiwi into halves, after peeling the fruit. Decorate the entire surface of the cake with kiwi slices.

14. Here is such a bright and simple cake with bananas and kiwi. Place it in the refrigerator for several hours to soak the cake. Enjoy your tea.

1. Turn on the oven to warm up at 150-180 degrees.
2. Separate the whites from the yolks so that not a single drop of yolk gets into the whites. In order for the whites to beat well, add a small pinch of salt or a teaspoon of lemon juice, I do both. Taste with salt. Beat until stable peaks form with the whisk of a blender or mixer.
3. Beat the yolks with a mixer or blender with sugar until light in color.
4. Add whites to the yolks (NOT the other way around, because the whites are lighter than the yolks, otherwise the whites will settle).
5. Using a blender, beat at least 2-3 yolks with whites. Put away the mixer (blender), we won’t need it anymore!))
6. Sift the flour 2 times (it’s better to do this in advance), add to the bowl with the whites and yolks in a thin stream in parts, do not beat!!! Only with a silicone spatula, as if saturating the flour with oxygen, carefully in one direction, lifting and stirring with a spatula). Add 1 packet of vanillin or 2 packets of vanilla sugar. The dough will turn out like thick sour cream with many pimples. This is very good. Immediately pour the dough into a mold (I have a mold with a diameter of 24), cut parchment according to the mold and place it on it, grease the entire mold a little with sunflower oil (don’t be afraid that the dough will settle, if you do everything correctly, the sponge cake will turn out fluffy and tall). The oven must be preheated!!!
7. Bake at 180-200 degrees. Do not open the oven for the first 20 minutes, otherwise the biscuit will settle. Bake the biscuit for 25 minutes to 40 minutes (you can check the doneness with a toothpick).
8. After baking, cut the biscuit into 3 biscuits (or 4, depending on your preference). It is advisable that the biscuit rest overnight. Or cut it in the morning (this is even better), the main thing is not to leave it in the air so as not to dry out.
9. Cream. Beat homemade sour cream with 200 gr. powdered sugar. Add a jar of condensed milk, add a bag of vanilla sugar. Place in the refrigerator. I don’t add gelatin and don’t recommend it, it’s better to buy heavy cream, but I still make it with thick sour cream, it’s tastier))) I also make this cake with chocolate cream (black chocolate, drained butter and condensed milk, but more on that next time))
10. Cut bananas and kiwi into slices.
11. Make the impregnation, boil water with sugar (5 tablespoons each) in a plate, let the syrup boil a little and cool. It must not be warm otherwise the sour cream will flow.
11. Pour the impregnation onto the sponge cake, then spread it with cream (more)), then fruit completely over the cake, alternate bananas with kiwi). Do this with all the cakes, the last cake can be decorated with mastic or icing. I don’t focus on decoration in this recipe!
12. Last thing))) The cake turns out to be 2 -2.5 kg))) Even if you have a small family, it’s not scary, you’ll eat it in a few days and want more))) Eat the cake the next day so that it is soaked. I won’t talk about its amazing taste, try it and you’ll understand for yourself))) I’ve been baking cakes for a long time, so the recipe has been tested by me with time and experience. Bon appetit!!!))

Today I want to bring to your attention my favorite dessert, which will not leave any person indifferent. This is an easy banana cake with sour cream jelly. The cake is quite simple to prepare; it is somewhat similar to the Broken Glass or Pancho cake, only with the addition of fruit.

Banana jelly cake with kiwi

For preparation we will need the following ingredients:

bananas - 1 kg,
sour cream 15% - 1 l,
sugar 1.5 cups,
gelatin 1 sachet 20 g,
5 eggs
flour 1 cup,
kiwi 2 pcs. For decoration,
butter (for greasing).

Banana cake recipe step by step

1. First of all, we will need to prepare gelatin. Pour gelatin into a metal bowl and pour 10 tablespoons of cold boiled water, leave to swell for an hour.

2. Now you can make the biscuit. In a deep container, mix the eggs with 1 cup of sugar and beat with a mixer until white foam forms (the dough should double in size). Then slowly add a glass of flour to the egg mixture, stirring in a circular motion from bottom to top.

3. Take a baking dish, grease it with oil and pour our biscuit dough into it. Place in the oven preheated to 180 degrees for 30-40 minutes. Check readiness with a toothpick. When the sponge cake is baked, let it cool, then crumble it into fine crumbs - the base for the cake is ready.

4. Cut bananas and kiwi into slices 3-4 mm thick.

5. Now let's prepare the ingredients for the cream. In a deep bowl, mix sour cream and half a glass of sugar (a little more if you like it very sweet), beat everything thoroughly for 2-3 minutes until the sugar is completely dissolved. Set aside for a moment.

6. Place the gelatin, which has already swollen, on low heat and, stirring constantly, melt, but do not boil. Slowly pour the resulting mixture into the sour cream, while whisking with a mixer. The sour cream is ready!

7. How to assemble banana jelly cake. Take any tall form (salad bowl or saucepan) and cover it completely with cling film. The height of the mold should be 7-10 cm. Place a layer of kiwi on the bottom, sprinkle a small layer of biscuit crumbs on top, pour cream to cover the entire biscuit. We lay out the next layer of bananas in circles, then biscuit crumbs and fill everything with cream again, then again a layer of bananas, biscuit crumbs and cream, and so on. Lay out all the ingredients in layers, the last layer should be cream! Place the finished jelly cake in the refrigerator for 4 hours to harden. When it is soaked and hardens well, turn it over onto a tray; the film can be easily removed. Our divinely delicious cake with bananas and kiwi is ready.

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Recipe No. 2

To prepare you need:

Ingredients:

for sponge cake

eggs -3 pcs.
sugar - 1 cup (partial)
flour - 1 cup
0.5 tsp baking powder

For cream:

full fat sour cream 1.5-2 cups
sugar 1-1.5 cups
gelatin -2 packs (4 tablespoons)
Kiwi, orange, banana 1-2 pcs.

Easy to prepare, but incredibly delicious sponge cake with the sourness of kiwi, with the sweetness and aroma of bananas. Juicy, moderately sweet, it is perfect for holidays and family tea drinking.

Wheat flour 2 cups
Sugar 2.5 cups
Egg 6 pieces
Water 5 tbsp. spoons
Boiled condensed milk 270 Milliliters
Sour cream 400 grams
Kiwi 5 pieces
Banana 2 pieces
Shortbread cookies 100 grams
Coconut flakes 30 grams
Vegetable oil 1/2 tbsp. spoons

Using a mixer, beat eggs with sugar until stiff peaks form.

Add flour and beat just a little at low speed with a mixer. If you are afraid that the sponge cake will not rise, stir with a wooden spoon.

Line the pan with baking paper and grease it with a little vegetable oil. Pour the dough into it and bake at 180 degrees for 40-50 minutes.

Remove the finished biscuit from the mold and cool. In the meantime, let’s do the impregnation: mix lukewarm boiled water with sugar. Stir until the sugar dissolves.

Carefully cut the cooled biscuit into 2 parts and lightly soak each one with syrup.

Peel the kiwi and bananas and cut into thin slices.

We put the first cake on a large plate, coat it with cream and lay out bananas and kiwi. Cover with a second sponge cake and add cream and fruit again.

Coat the entire cake on all sides with cream and level the surface of the cake.

We leave the finished cake to soak for a couple of hours, and if there is time, then overnight. Then decorate the cake with kiwi slices and sprinkle with coconut and cookie crumbs.

Hello, our dear readers!

Today we will prepare a sponge cake with bananas and kiwi.

The recipe is so simple that not just a beginner, but even a child is guaranteed to cope with it. Guaranteed to succeed for everyone!

All ingredients are simple. The fruits in the cake combine very well. The recipe with butter cream requires the presence of condensed milk and butter, but ours will be sour cream.

Be sure to try making this simple, delicious cake that everyone will love without exception.

So, let's get started with the step-by-step recipe.

Ingredients:

For the biscuit:
Chicken eggs - 3 pcs.
Sugar - 1 glass
Flour - 1 cup
For cream:
Sour cream (any kind, but the fattier it is, the thicker the cream will be) - 250 g
Sugar - 50 g
For the layer:
Bananas - 1-2 pcs. Take only not too ripe ones, because overripe ones are harder to cut for layers.
Kiwi - 1-2 pcs.
Chocolate - 90 g

Cooking method:

By the way, you can decorate the top of the cake in your own way if you are tired of the simply chocolate-drenched option.

Can be perfect for bringing your ideas to life THIS cream injector. Experiment, and you will definitely come up with something original and beautiful!

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I don't say goodbye, I hope to see you soon!