Malaga Cake
Ingredients
For the cake; 4 eggs, 1 teaspoon of granulated sugar, Half a teaspoon of flour, Half a cup of cocoa, Half a teaspoon of starch, 2-3 tablespoons of hot water, 1 packet of vanilla, 1 teaspoon of baking powder
into; small whole banana
For the cream; 1 box of labneh (200 gr), 1 box of cream (200 ml), 2 bags of powdered whipped cream, 1 packet of vanilla, 1 tablespoon of powdered sugar
For the top chocolate; 1 box of cream, 100 g dark chocolate, 100 g milk chocolate, 2 tablespoons of crushed hazelnuts (optional)
Instructions
Egg yolks and whites are separated for sponge cake. Beat egg yolk and sugar with a mixer until light in color. (The sugar should melt)
Add the other ingredients, except the egg whites, and whisk. In a separate mixing bowl, whisk the egg whites until they become snow-like.
Then, egg white is added to the egg yolk mixture in 3 times and mixed from bottom to top without extinguishing.
It is poured into my rectangular debt with greaseproof paper. It is cooked in a preheated 170 degree oven under control.
For the cream; Take all the ingredients in a mixing bowl and whisk well.
For the top chocolate; The cream is heated. It is taken from the stove. The chocolates are crushed and added to the cream and mixed until melted. Finally, add the hazelnuts and mix.
The cooled cake is cut into strips the size of a banana. First the cream is squeezed, then the banana is placed. It will be better if you keep it in the fridge for half an hour and then pour chocolate on it.
If desired, sprinkle hazelnuts on the edges. It is served after resting in the refrigerator.
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