German Mole Cake - Maulwurfkuchen
It is a very fresh cake, due to the combination of milk-banana cream, the chocolate and a little crumbly top it fits perfectly with everything. I recommend with confidence, especially since I was asked by the guests who liked it, to post it as soon as possible on the site. At the last stage you have the picture with the section cake.
Technical details - I used the Cocoa Cake Recipe for the countertop, in a 28 cm tray (I recommend using a smaller tray or increasing the ingredients proportionally if you want a taller cake). For the filling I used half of the ingredients from the Vanilla Custard with Milk and Butter Recipe, mixed with a some gelatin, unfortunately mine didn't stick at all and it was the creamiest cake - so if you want a creamy cake don't put gelatin, if you want one more firmly, like a soufflé, add gelatin dissolved in a little water.
Prepare the cake top according to the Cocoa Cake Recipe - let it cool, during this time prepare the filling.
Prepare the custard milk and butter cream - follow all the steps and use only half of the ingredients in the recipe.
Here you have a picture with cream ready, cooled and incorporated with butter.
To make the cream firmer you can add a little gelatin dissolved in warm water. Add it to the cream and mix well.
Cover the cream with a plastic cling film, let it cool for 30-50 minutes, during this time the gelatin will stick easily and the cream will be stronger. Unfortunately, I used a newer gelatin and it didn't stick, you will see that for me the cream poured on the cake is more liquid. Normally it should be thicker and it will be easier to put on the cake.
Until the cream catches, prepare the top - with a spoon, lightly and carefully remove the core - keep the edges and take about half a cm from the base of the top.
That's how the countertop should be ready to work on. Put the crumbs separately and we will use them in the last stage.
Bananas are cut in half lengthwise and placed at the base of the worktop.
Pour the cream over the bananas, with a spoon push it to the edges and between the bananas. Here you see it creamier, because of the gelatin that didn't stick, but it was very good and so, it flowed a little - the cream is quite good and without gelatin.
Sprinkle plenty of the crumbs previously removed from the counter on the entire surface of the cake - they still have me, I didn't use the whole amount.
Wrap it in cling film and refrigerate for 2-3 hours to harden the cream and penetrate the flavors.
Here you have a cake section - it was super delicious, with the aroma of milk, bananas and chocolate.
