German Mole Cake - Maulwurfkuchen

This recipe was automatically translated from Romanian. View original here
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.


Ingredients from Cocoa Cake
1 piece
link in steps - that is 1 quantity of all the ingredients - for a 24-26 cm tray - if it is bigger, put it twice as long
4 pieces
Gelatine powder
20 g
Dissolve it in 100 ml of warm water well
Vanilla custard
1 l
recipe in steps

Step by step

Step 1

Prepare the cake top according to the Cocoa Cake Recipe - let it cool, during this time prepare the filling.

German Mole Cake - Maulwurfkuchen - Step 1
Step 2

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.

German Mole Cake - Maulwurfkuchen - Step 2
Step 3

To make the cream firmer you can add a little gelatin dissolved in warm water. Add it to the cream and mix well.

German Mole Cake - Maulwurfkuchen - Step 3
Step 4

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.

German Mole Cake - Maulwurfkuchen - Step 4
Step 5

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.

German Mole Cake - Maulwurfkuchen - Step 5
Step 6

That's how the countertop should be ready to work on. Put the crumbs separately and we will use them in the last stage.

German Mole Cake - Maulwurfkuchen - Step 6
Step 7

Bananas are cut in half lengthwise and placed at the base of the worktop.

German Mole Cake - Maulwurfkuchen - Step 7
Step 8

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.

German Mole Cake - Maulwurfkuchen - Step 8
Step 9

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.

German Mole Cake - Maulwurfkuchen - Step 9
Step 10

Wrap it in cling film and refrigerate for 2-3 hours to harden the cream and penetrate the flavors.

German Mole Cake - Maulwurfkuchen - Step 10
Step 11

Here you have a cake section - it was super delicious, with the aroma of milk, bananas and chocolate.

German Mole Cake - Maulwurfkuchen - Step 11
Quantity: 1 kg (10-12 servings)
Prep time: 120 min
Difficulty: easy
Ready in: 120 min
Publish date:
Collections: Cakes, Desserts

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