Preparation: Step 1
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Before starting the preparation of cottage cheese-bananic cake, get eggs and cottage cheese from the refrigerator-let them stand a little and become at room temperature. This is important: when all the products of the same temperature, the dough turns out to be more homogeneous, and the cupcake itself is soft and gentle.
For baking, I recommend using ripe bananas with dark spots on the peel. It is these fruits that give a dessert a rich aroma and natural sweetness, so that less sugar can be used.
Sift flour with baking powder — this will saturate it with oxygen and will help to achieve an air structure.
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Step 2
Peel ripe bananas from the peel, break on pieces and knead with a fork in a deep bowl. You can use a blender, but it is manual mashed potatoes with small pieces that make the texture of home banana cake especially interesting.
If the bananas are not sweet enough, add a teaspoon of honey or a little sugar. The mashed potatoes should not be watery — we strive for a thick, homogeneous consistency.
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Step 3
If the cottage cheese is grace, be sure to wipe it through a sieve or break through it with a blender. So you get a smooth mass that will make the structure of the cupcake wet and delicate.
If you skip this step, grains can remain in the finished product, and the cupcake will turn out to be less homogeneous.
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Step 4
Combine banana mashed potatoes and prepared cottage cheese. Mix a spoon or whisk until smooth.
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Step 5
Beat eggs, sugar and vanilla with a whisk or mixer in a separate bowl. Beat 2-3 minutes until a light foam appears-it will give airiness and help the bananist-torn cupcake in the oven to rise.
If you want a brighter vanilla aroma, you can use the natural vanilla extract or vanilla paste.
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Step 6
Mix all components in a homogeneous dough. Connect the bananas-rod mass with the egg mixture. Mix a spoon or whisk.
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Step 7
Gradually add flour with baking powder and cinnamon. Mix carefully, but carefully — so that there are no dry lumps.
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Step 8
Grind the nuts with a knife. In addition to almonds, you can use walnuts, hazelnuts or cashews. If desired, you can slightly fry them in a dry pan — this will enhance the taste and aroma.
Add nuts to the dough and mix well again. The consistency should be thick, but fluid — similar to a thick sour cream.
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Step 9
Choose a form for a cupcake — a rectangular is approximately about 20 × 10 cm. If you use a metal or glass mold, grease it with butter or vegetable oil. The silicone form can not be lubricated.
Put the dough, smooth the surface with a spatula and sprinkle with almond petals on top — they are browned in the oven and make the cake of the cupcake beautiful and crispy.
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Step 10
Put the form in a preheated oven to 180 ° C. Bake the cottage cheese-banana cupcake for 40-50 minutes, depending on the depth of the shape and features of your oven.
Check the readiness of a wooden skewer: if it comes out dry and without dough residues, the cupcake is ready. If in doubt, give another 5 minutes.
Leave the finished baking in the form for 10-15 minutes. Then gently extract and cool on the grill.
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Step 11
Cottage cheese-banana cupcake is fragrant, delicate, with pleasant humidity. It is especially tasty the next day — the taste is even more revealed. It can be served both warm and cooled, with a cup of coffee, tea or even a glass of milk.
It is convenient to store a cupcake in a container at room temperature — it does not stale and remains soft for three days. And if you want to make it even more useful — try to replace part of the flour with whole -grain or add some seeds.
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