1. Main Page
  2. Cakes
  3. Strawberry-banana cake made from whole grain flour

Strawberry-Banana Cake with Whole Wheat Flour

An unusual, wholesome, low-carb cake. An incredibly delicious combo of banana layers with two yogurt creams — yogurt + strawberry and yogurt + banana. It'll be the centerpiece of a celebration without any guilt. Serve it with green tea or a virgin mojito.

Anna DobrynovaAuthor avatar
Recipe author
Strawberry-banana cake made from whole grain flour
Strawberry-banana cake made from whole grain flour
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 4 g
Fats 10 % 3 g
Carbohydrates 77 % 24 g
137 kcal
GI: 58 / 25 / 17
    1. Mash 2 bananas with a fork, add 1 egg and a pinch of salt, and grate the butter into the banana-egg mixture. Add the sifted flour with the baking powder. Roll it into a ball, put it in a bag, and freeze for 15 minutes. 2. Divide the dough into 4 pieces and roll each one out to the diameter of your pan — mine is 7 inches (18 cm). Heat the pan (a nonstick one is best). Cook each layer for about 1.5 minutes per side over medium heat — a little longer if you like them more browned. Set the layers aside and let them cool. 3. Make the cream. Beat the yogurt for 3 minutes, add the thickener, and beat again with a whisk or mixer on low speed. Add the powdered sugar and vanilla sugar. Once the cream thickens, chill it for 10 minutes. 4. Divide the cream in two. Cream 1: mash 1 banana and stir it into the first half. Cream 2: cut the strawberries into slices (about 300 g) and stir them into the cream. 5. Brush the layers with a soaking syrup of your choice. Mine: 2 tablespoons warm water + 10 ml brandy + 1 tablespoon sugar. You can use brandy essence or whatever you like. Brush the first layer and spread with banana cream. The second and third layers get strawberry cream; the top layer gets banana. Decorate the cake with the remaining strawberries. 6. Refrigerate for 12 hours. The cake is ready. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Acedophilin 3.2% fat content - 58  kcal/100g
  • 'rastishka ' - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Drinking yogurt 'agusha' - 87  kcal/100g
  • 'aktimel' natural - 83  kcal/100g
  • Danone yogurt with 2.2% fat content - 96  kcal/100g
  • 'mazhetel' - 48  kcal/100g
  • Ermann fat yogurt - 152  kcal/100g
  • Yogurt with 3.5% fat content - 68  kcal/100g
  • Natural yogurt with 1.5% fat content - 48  kcal/100g
  • Low-fat milk yogurt - 38  kcal/100g
  • Strawberries - 30  kcal/100g
  • Fresh frozen sweet strawberries - 44  kcal/100g
  • Bananas - 89  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Baking powder - 79  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Vanilla sugar - 379  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Thickener - 0  kcal/100g
  • Whole wheat flour - 298  kcal/100g

Similar recipes

Related and additional categories: