An unexpectedly good cake, I was really very skeptical, I didn't have high expectations from it - but after tasting... I said I hadn't eaten such a good cake in a long time, even not fasting. The Chocolate sponge cake can be made and not only in this recipe, you can combine it with any other cream. It has a soft, porous texture and a bit damp - so perfect.
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Mix well with a whisk, oil, sugar and mineral water - until the sugar dissolves.
Sift flour, cocoa powder, baking powder, baking soda and cinnamon.
Add this mixture to the liquid one, add the vanilla essence - mix well with a whisk so that they are not lumpy.
Cut a baking paper according to the method here. I recommend if you have a tray with edges that can be disassembled, to cut the paper not right from the edge, to let it come out a little on the edges.
Pour the dough into the pan and put in the oven for about 40-50 minutes at medium temperature. Do the toothpick test after this time and if necessary leave it a little longer.
After it is ready, let the pandispan cool completely - a mandatory condition when using ammonium bicarbonate, it evaporates all this time. When the countertop is cooled, there is no need to worry. If you don't want to use it, you can try it without it, and tell me how it was.
After the countertop has cooled, start making the cream.
Bring the soy milk to a boil, add the vanilla essence and mix. Or buy soy milk with vanilla.
Prepare the pudding according to the instructions on the envelope - put as much sugar as it says there or less if you want it less sweet.
Leave on the fire for a few minutes until the pudding thickens well. Then turn off the heat and let it cool a bit.
If the top came out thicker, cut it in half, to be 2 sheets - if it comes out thinner, don't cut it anymore, just put the cream on top.
It came out thicker and I said to cut it, so I greased the first sheet with half the cream.
Then carefully pass the second sheet over the first, I managed to break it, because the pandispan is more fragile.
Put the rest of the cream and spread on the entire surface.
Cut the bananas into rounds and grease both sides with lemon juice so that they do not darken on the cake.
Then arrange them over the cream.
Melt the chocolate in a steam bath or 2-3 minutes in the microwave.
With a spoon chaotically pour chocolate over bananas. Then put the cake in the fridge for a few hours.
Here you have a section - I said that this is worth the presentation picture. The structure of the countertop is perfectly visible and I think it clearly represents the taste of the cake.
You can also make cream with cow's milk, or any other cream you like - it will still be very good, in the pudding you can add a little butter.
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