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Meringue Cake with Banana and Chocolate

Meringue Cake with Banana and Chocolate
This rich maräng cake is a delight to the senses, boasting a velvety texture and decadent flavors. At its core, the cake is both moist and airy, setting the stage for a show-stopping topping of indulgent banana and chocolate. Perfect for celebrations big or small, every bite is a masterful blend of creamy textures and deep, dark chocolate notes that will leave you craving more.
Ingredients
  • 3 1/2 cups (840 ml) heavy whipped cream
  • 1 cup (240 ml) 10% Greek yogurt
  • 3 Meringue Cake Bottoms (store-bought or homemade).
  • 2 ripe bananas
  • 1/2 cup (115g) milk chocolate, chopped or grated
  • 3 tablespoons (45g) chopped almonds
  • 2 tablespoons (30g) European or 3 tablespoons (22.5g) US cocoa powder
Instructions

1. Prepare the meringue cake bottoms according to your recipe or the package instructions.

2. In a large mixing bowl, whip 250ml (1 cup) heavy cream until stiff peaks form.

3. Add 100g (3.5 oz) Greek yogurt to the bowl and mix until the cream and yogurt are well combined.

4. Peel 2-3 bananas and mash them in a separate bowl until smooth.

5. Fold the mashed bananas into the whipped cream mixture until no lumps remain.

6. Sprinkle 40g (1.4 oz) chopped almonds and 15g (0.5 oz) cocoa powder evenly over the whipped cream mixture.

7. Melt 175g (6.2 oz) chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until the chocolate is smooth.

8. Spread the melted chocolate evenly over the meringue cake bottoms.

9. Top the cakes with the banana and whipped cream mixture.

10. Refrigerate the cakes for at least 30 minutes before serving.

Tools
  • mixing bowl
  • measuring cups
  • spoon
  • whipping cream dispenser
  • double boiler or microwave
  • refrigerator

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