Ingredients
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5 eggs
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200 g sugar
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1/2 tsp salt
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40 g carob powder
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40 ml sunflower oil
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125 g Schär Mix Pâtisserie
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1/2 tbsp guar gum
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Cream
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250 ml whipping cream
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500 g mascarpone
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2 ml vanilla extract
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150 g icing sugar
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100 g chocolategrated
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3 bananashorizontally cut in half
Directions
Steps
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1
Done
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Preheat the oven to 180 °C. Add the eggs, sugar and salt to a large bowl and whip them using a hand-held electric mixer. When the mixture doubles in size, incorporate the carob powder and oil, then sift the flour and guar gum. Whisk everything together. |
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2
Done
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Transfer the mixture into a springform cake tin and bake for 40 minutes. |
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3
Done
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In a separate bowl, beat the whipping cream with the mascarpone, vanilla extract and icing sugar, until firm peaks form, then incorporate the grated chocolate. |
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4
Done
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Remove the springform and allow the sponge to cool down for 5 minutes before placing a 19 cm plate on top of it. Use a knife to cut around the plate, at a depth of 3 cm (1 inch). Spoon out the middle of the sponge and transfer it to a bowl. Place the bananas in the hole and cover it with cream, shaping it up as a dome. |
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5
Done
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Use your fingers to break down the sponge that you removed and sprinkle it over the dome, along with some dried raspberries. Refrigerate it for 30 minutes and serve cold. |
