Sandcake with drunk bananas and chocolate mousse

12 servings
13 hours 30 min

First, you need to prepare shortbread dough. Whisk the softened butter together with the powder sifted through a sieve for 5 minutes, while whisking, pour in the vanilla sugar. After 5 minutes from the start of whipping, turn off the mixer, add the chicken egg, pour the flour through the sieve and knead the dough. Transfer the dough to a plastic board or silicone mat, use a paddle to slightly smear it and place it in the refrigerator for 30 minutes.

Next, make a banana filling with rum. Peel and cut the bananas into circles. Put a small bucket on the stove and heat it up. Pour in the sugar and wait for it to melt and take on a caramel colour. Immediately add the butter and mix. When the oil melts and the resulting foam comes down, add circles of bananas. Fry them for 2 minutes, sometimes stirring. At the final stage, pour in the rum syrup and allow the filling to warm up.

Now you need to make chocolate mousse. Grate the bitter chocolate and transfer to a deep bowl. Pour 60 ml of fatty cream into a saucepan, put on a heat and bring to a boil. Pour the hot cream into a bowl of grated chocolate and stir thoroughly until smooth. It is better to choose high-quality bitter chocolate, since the patience of the mousse, which is so necessary in combination with rum, depends on it.

Into a clean deep bowl, drive in the chilled chicken egg, pour in the sugar and whisk with a mixer until lightly foamed for 3-4 minutes.

Put 200 ml of the remaining chilled fatty cream into a whipping container and whisk them for 3-4 minutes. The consistency of the whipped cream should be similar to that of sour cream.

Take a bowl with chocolate mass and introduce 3 tablespoons of whipped cream into it, gently mix.

Pour the resulting chocolate mass with cream into a bowl with egg beaten into a light foam. Using a whisk, gently mix the mass.

Slowly start introducing whipped cream into this chocolate mass, gently mixing the air mass with a silicone spatula from bottom to top.

The next step is to bake the sand base. Get the dough from the refrigerator, sprinkle with flour and knead. It is better to mix the dough away from the stove so that the oil included in its composition does not melt quickly. Then roll the dough into a circle with a diameter of 26 cm, transfer it to a baking tin, form the bottom and sides of the future pie, cover with parchment and lay out the load (peas, beans, etc. ). Bake the sand base in the oven preheated to 180 ° C for 25 minutes.

Remove the tin with baked bark from the oven and allow to cool. Then remove the cargo (peas), remove the parchment and carefully release the sand base from the mold. First, put banana filling with rum in the sand base, level. Then gently pour over the chocolate mousse and shake the pie slightly to remove the bumps. Put the collected cake in the refrigerator for about 10 hours.

After the time has expired, take the sand pie with drunk bananas and chocolate mousse from the refrigerator, decorate the whole diameter with banana chips, and decorate the unfilled middle of the pie with melted chocolate.