Wormhole cake with bananas

Step-by-step cooking

1. Step 1:

   

   Ingredients. For the filling, it is advisable to take the market cottage cheese, fat, which is cut, and not crumbled, then the mousse will have a more creamy texture. I had a store-bought one: not acidic, but grainy, and these grains remained in the filling. It's delicious, but I didn't like the look too much.

2. Step 2:

   

   Let's start with a chocolate sponge cake. Preheat the oven to 180 degrees. Sift the flour into a bowl together with cocoa and baking powder.

3. Step 3:

   

   Separate the whites from the yolks. Mix the yolks with sugar and beat until the mass lightens.

4. Step 4:

   

   Pour in warm milk without stopping whipping with a whisk.

5. Step 5:

   

   In a separate container, beat the whites to a stable fluffy foam.

6. Step 6:

   

   Pour a mixture of flour and cocoa into a container with yolks in small portions.

7. Step 7:

   

   Pour in the dry mixture until it runs out. You should get a thick homogeneous dough.

8. Step 8:

   

   Put the protein foam on top.

9. Step 9:

   

   Mix gently in a circular motion. The dough will become more liquid and filled with air bubbles.

10. Step 10:

    

    Cover the bottom of the split mold with baking paper, do not lubricate the walls with anything. Pour out the dough and put it in the oven for 35 minutes. Readiness to check with a wooden stick: it should come out almost dry, without sticking lumps of dough. Get the biscuit and let it cool in the form of 1.5-2 hours.

12. Step 11:

    

    For the filling, pour gelatin with water and let it swell. Then heat in a water bath until the gelatin dissolves in the liquid.

13. Step 12:

    

    Put cottage cheese in the bowl of a food processor, add sugar and one banana broken into pieces, puree everything until smooth.

14. Step 13:

    

    In a separate container, beat the cream so that bubbles appear. Cream of such fat content will not climb into a lush mass, but it is not necessary. Pour in a thin stream of gelatin solution, continuing to beat. The whole thing splashes terribly, so I didn't take a picture further: add the curd-banana mass to the cream and beat everything until smooth. It will turn out a sufficiently liquid mixture that needs to be put in the refrigerator for 1 hour so that it "grabs".

15. Step 14:

    

    Remove the cooled biscuit from the mold and immediately put it on the dish on which the cake will be served. Scrape the middle with a teaspoon, leaving a 7-10 mm thick bottom and high sides.

16. Step 15:

    

    Mix cognac with 1 tsp of water, soak a biscuit with it.

17. Step 16:

    

    Grease the bottom with a small amount of cottage cheese filling.

18. Step 17:

    

    Peel the remaining bananas and place them tightly in the recess in the base.

19. Step 18:

    

    Put the curd filling on top, forming a kind of dome.

20. Step 19:

    

    Sprinkle the cake with biscuit crumbs, which remained from the formation of the base. Lightly press it with your hands to the wet filling, make sure that the dome is smooth on all sides. Send the cake to the refrigerator for a few hours, or better yet, overnight.