Banana sand cake with mango-mascarpone cream
easy
75 mins
75 mins
Ingredients
- 75 g + 1 tablespoon walnut kernels
- 3 (approx. 350 g) small ripe bananas
- 2 TABLESPOONS Lemon juice
- 140 g Sugar
- 100 g demerara sugar
- 7-10 Tbsp pulp of 1/2 vanilla pod
- 75 g lactose-free butter or margarine
- 75 g lactose free quark
- 2 Eggs (size M)
- 250 g Flour
- 1 TEASPOON Baking Powder
- 1 TEASPOON Cinnamon
- 1 Mango
- 250 g lactose-free mascarpone
- 3 TABLESPOONS lactose-free milk
- 7-10 Tbsp Fat and flour
Directions
- 1
Chop 75 g walnuts. Peel bananas, cut into pieces and sprinkle with lemon juice. Cream 100 g sugar, brown sugar, vanilla pulp and fat. Stir in curd, eggs, banana pieces and chopped walnuts. Mix flour, baking powder and cinnamon and sieve over the banana mixture.
- 2
Fold in carefully. Grease a box form (1 1/2 litre capacity) and dust with flour. Fill in the dough and smooth it down. Spread 1 tablespoon of walnut kernels on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Cover the cake if necessary after 30 minutes of baking time. Remove the cake from the oven and let it cool in the mould for about 10 minutes. Turn out onto a cake rack and allow to cool completely. Peel the mango and cut the flesh off the stone. Puree the fruit flesh.
- 3
Cover the cake if necessary after 30 minutes of baking time. Remove the cake from the oven and let it cool in the mould for about 10 minutes. Turn out onto a cake rack and allow to cool completely. Peel the mango and cut the flesh off the stone. Puree the fruit flesh. Mix mango puree, 40 g sugar, mascarpone and milk. Cut the cake into slices and serve with mango mascarpone cream
- 4
waiting time approx. 2 hours
Nutrition Facts
300 kcal
33 g
16 g
5 g
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