When cherry meets banana, we look forward to this heavenly KiBa cake. The special: a recipe without sugar, but with a lot of fruit.
A children's cocktail to enjoy. And for all - for mom, dad, grandma, grandpa, .... Our KiBa cake is not only popular with the little sweetmouths.
When cherry meets banana, it creates a seductive liaison. Delightfully sweet and easy - a fruity Gugelhupf that tastes great even after a few days. The great thing is that our KiBa cake can do without white sugar. We emphasize the natural sweetness of the banana with a dash of agave syrup and look forward to a delicious cake pleasure.
From the oven, to the plate - who likes KiBa, will love this KiBa cake. Not for the little ones, but at least as delicious: Hugo cake. Long drinks in their most beautiful form!
Cherry Banana Cake
Ingredients (18 pieces)
4 eggs, 275 g flour, 1 packet of baking powder, 450 g bananas, 175 g butter, 100 g agave syrup, 100 g whipped cream, 300 g frozen cherries, cocoa powder for dusting, fat and flour for the mold
1. Separate eggs. Mix flour and baking powder. Peel bananas and crush with the help of a fork. Beat the butter and thick juice creamy with the whisk of the hand mixer. Eelelbe one after the other knocked out. Stir in the banana sauce. Stir in the flour mixture and cream alternately. Beat egg whites until stiff and fold in. Quickly fold in the frozen cherries and place in a greased gugelhupf mold (2.5 liters, 22 cm Ø), dusted with flour. In the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for about 1 hour (chopstick sample).
2. Take the cake out of the oven. After about 10 minutes, carefully drop out of the mold and leave to cool on a wire rack. Dust cake with cocoa.