This so called 'Mole Hill Cake' is a unique creation from the Dr. Oetker gourmet kitchen team. Under a dome of cake crumbles hides this wonderfully airy cream, laced with chocolate shavings and fresh bananas.
BASIC INSTRUCTIONS: 10" Springform pan, greased; 7Tbs butter, softened; 2 eggs; 6Tbs milk; 3 bananas, 1 pint heavy whipping cream; 1/4cup + 2 Tbs cold water
For the cake: grease Springform pan; adjust oven rack to the
lower third position; preheat oven to 340F; in a medium size bowl
combine the cake mix (Backmischung), butter, eggs and milk and
beat on low just until well blended; continue beating on high for
3 minutes until you get a smooth cake batter, using the handheld
mixer with the beater attachments; pour batter into Springform pan
and bake for 30 minutes; remove outer ring of the Springform pan
and place the cake with the pan bottom on a cooling rack; allow
cake to cool completely before transferring to a cake platter;
carefully hollow out the center of the cake with a spoon, leaving
a half inch clearance to the side; make sure that the outside
crust as well as the bottom of the cake stay intact as you still
need to add the filling; store the removed cake crumbs in a
separate bowl and set aside;
For the filling: peel bananas and cut in half lengthwise, then place in the hollowed out center of the cake; add heavy whipping cream to a small mixing bowl and beat on high until stiff peaks, using the handheld mixer with the beater attachment then set aside; in a separate bowl combine the topping mix (Füllung) with the cold water and whisk with a wire whisk until smooth; immediately fold the filling mix into the whipped cream, using the wire whisk; do not let the filling mix sit on the counter as it will solidify quickly and can then not be used anymore; fill the cream filling mix into the cake center, shaping it like a dome; sprinkle the cake with the saved cake crumbs until it resembles a mole hill; refrigerate cake for at least 2 hours before serving
435g / 15.34 oz NET. WT.
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