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19/01/2023
Ingredients
6 Egg Yolks, for the sponge cake
1/4 cups of sugar, for the cake
6 Egg Whites, for the cake
1/4 cups of sugar, for the cake
1 cup of flour, for the sponge cake
1/4 cups of butter, for the sponge cake
enough of yellow artificial coloring, for the cake
2 Egg Yolks, for the filling
1/4 cups of sugar, for the filling
2 tablespoons of cornstarch, for the filling
1 teaspoon of vanilla extract, for the filling
1 1/2 cups of mashed banana, for the filling
1/2 cups of milk, for the filling
2 tablespoons of semi-bitter chocolate, for the filling
1 1/2 cups of White chocolate, for the cover
1/4 cups of vegetable oil, for the cover
enough of yellow gel coloring, for the cover
mint leaves, for garnish
Preparation
For the sponge cake, beat the yolks with the sugar until double in size and reserve; beat the whites with the sugar until double in size and mix with the previous mixture. Gradually incorporate the sifted flour in an enveloping way and add the melted butter; finally, add the yellow coloring. Spread on a griddle and bake at 180 ° C for 15 minutes.
Once it comes out of the oven, immediately cut the plate into rectangles of approximately 15 x 10 cm, place the filling, roll with the help of a plastic film and shape it into a curved shape. Freeze for 15 minutes.
For the filling, mix the yolks with the vanilla, sugar and cornstarch. Heat the milk and the banana puree. Add the hot milk little by little to the yolk mixture and return everything to the heat for 5 minutes until it thickens, then add the chocolate. Chill and reserve.
Mix white chocolate with the vegetable oil and the yellow food coloring. With the help of a ladle, cover the cake with the chocolate and chill for a few minutes. Serve the cupcakes and garnish with mint.
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