KRTICA KOLAČ IZ ČETVRTASTOG KALUPA - ČOKOLADNI KOLAČ SA BANANAMA I STRACCIATELLA KREMOM

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●SASTOJCI:
za jedan pleh veličine 30 x 40 cm:
3 jaja (vel. M)
prstohvat soli
220 g šećera
malo vanilije (prah, pasta ili ekstrakt)
220 ml mlijeka
220 ml suncokretovog ulja
380 g brašna
1 prašak za pecivo (=16 g)
60 g kakaa

Još potrebno:
6–8 banana za fil
5–6 kašika marmelade od marelica bez komadića

Krema:
500 ml slatkog vrhnja* + 2 vrećice kremfixa
*ili biljno vrhnje (tad bez kremfixa)
300 g krem sira
80 g šećera u prahu
malo vanilije (prah, pasta ili ekstrakt)
100 g čokoladnih listića (tamna čokolada)
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●INGREDIENTS:
for a baking tray (30 x 40 cm):
3 medium eggs
Pinch of salt
220 g sugar
A little vanilla (powder, paste, or extract)
220 ml milk
220 ml sunflower oil
380 g flour
1 packet baking powder (=16 g)
60 g cocoa powder

Additionally:
6–8 bananas for the topping
5–6 tbsp apricot jam without pieces

Frosting:
500 ml heavy cream* + 2 packets stabilizer (e.g. Whip It)
*or plant-based cream (then without stabilizer)
300 g cream cheese
80 g powdered sugar
A little vanilla (powder, paste, or extract)
100 g dark chocolate sprinkles
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Preparation:
1. Moisten the baking tray and line it with parchment paper. Preheat the oven to 180 °C (top/bottom heat).
2. Mix cocoa and oil and set aside. Also combine flour and baking powder.
3. In a bowl, beat the eggs, salt, sugar, and vanilla until pale and fluffy.
4. Gradually add the milk, then the cocoa-oil mixture, and finally sift in the flour mixture in several additions.
5. Pour the batter into the tray, smooth the top, and bake for about 20–25 minutes. Don’t forget the toothpick test!
6. Let it cool until just lukewarm. Then peel off the parchment paper. Place the cake back into the tray (see video). I like to put a cake frame around it, but that’s optional.
7. About 1 cm from the edge, cut 1 cm deep all around. Remove this top layer with a spoon, place the cake scraps in your Thermomix or stand mixer, and grind them finely.
8. To bind the crumbs, spread the jam over the base and arrange the bananas (peeled, halved, and sliced lengthwise) tightly side by side.
9. For the cream: whip the cream (I use plant-based, so without stabilizer) until creamy – not too stiff! In a second bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold into the cream and beat until the mixture holds.
10. Fold in the chocolate sprinkles, spread the cream over the bananas, and smooth it out.
11. Evenly sprinkle the crumbs on top and chill for at least 1–2 hours. Afterwards, remove the cake frame, cut into cubes, and enjoy. Important: it tastes best if left at room temperature for 5–10 minutes instead of straight from the fridge, as the banana and cream flavors come through better.
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©VAŽNO:
Sve moje food-slike i videe sam u potpunosti sama kreirala. One su moje djelo i zaštićene su autorskim pravima. Strogo je zabranjeno preuzimanje sadržaja bez moje dozvole. Preuzimanje mog foto- i videomaterijala bez mog odobrenja dovodi do prijave zbog kršenja autorskih prava.

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