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Meringue cake with cocoa cream and banana

Yesterday, a person close and dear to me had a holiday. A new cake was made in honor of it.

Meringue cake with cocoa cream and banana
Servings8 Serving
CategoryDifficultyEasy
Ingredients
 80 g Egg white (or 2 egg whites)
 100 g Sugar
 250 g Ricotta fresh cheese
 180 g Skimmed milk curd (from sachets)
 135 g Avocado
 90 g Banana
 25 g Cocoa
 1 tsp. Lemon juice
 Sweetener of your choice
Ingredients for Icing
 70 g Dark chocolate
 50 g Milk (2%)
Directions
1

Whipped egg whites in a stiff foam.

2

Gradually add a teaspoon of icing sugar and lemon juice. Whisk in stiff foam and place the dough in two equal circles on a baking sheet (~ 1cm thick).

3

Preheat oven to 160 degrees. Put the tray in the oven and reduce the temperature to 110 degrees and bake the discs for 50-60 minutes. Turn off the hob and leave the meringue on the hob to cool completely.

4

Meanwhile, prepare the cream - blend the avocado with cocoa, add cottage cheese, ricotta, sweetener and again blend everything into a homogeneous cream.

5

Spread the cream on the disc, press the banana slices on top and put the cream layer again. Put a second disc on top, smeared with the remaining cream.

6

The finished glaze - chocolate pieces are poured with milk and placed in the microwave for ~ 45 sec. Or put in a hot water bath and dissolve the chocolate in the milk until the mass becomes homogeneous. Cool and spread the surface of the cake.

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Nutrition Facts

Finished product weight 980

Servings 8


1 serving contains
Calories 213.15
% Daily Value *
Total Fat 9.8g16%
Total Carbohydrate 23.52g8%
Protein 8.58g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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