moss birthday cake for kids or hobbyists

moss birthday cake for  kids or hobbyists

Banana muesli cake with bananas

How to make homemade mussel cake
Preparation time 30 mins
Cooking time 30 mins

Wheat ingredient:

  • 120 g of sugar
  • 110 g flour
  • 5 eggs
  • 1 teaspoon vanilla extract (1 sachet vanilla sugar)
  • 35 g cocoa
  • 40 g butter (80% fat)
  • A pinch of salt


Cream ingredients:

  • 400 g fresh
  • 250 g mascarpone
  • 150 g powdered sugar
  • 100 g chocolate flakes or drops
  • 1 teaspoon vanilla extract (1 sachet vanilla sugar)
  • A pinch of salt


For filling:

  • 3 – 4 sweet bananas (ripe)


The card mousse cake or with bananas and vanilla cream delights the taste buds of all those who enjoy it, including a fluffy countertop and a pile of delicious cream covered with a layer of countertop crumbs. Although it seems difficult to do, it shouldn't take you more than 1 hour to do it if you move fast.

You will start from making the countertop which involves separating the eggs into yolks and egg whites, finally beating the foam with a whisk or mixer next to a pinch of salt, then add vanilla and sugar and continue mixing until it turns into a dense bee. Then add the yolks and stir a little more.

Turn the oven to medium to high or to the built- in ovens at 180 degrees Celsius with ventilation, for uniform heating.

In the composition add the melted and cooled butter and mix for a few seconds, to incorporate it, sifting flour and cocoa on top and homogenizing using a spatula, with movements from top to bottom, to keep the texture of the aerated egg white.

Pour everything into a tray of the desired size (usually 24 cm), pre-lined with baking paper, level a little and put in the oven for 25 minutes on medium heat to sea, at 180 degrees Celsius. When the cake dough is ready, take it out of the oven and from the tray and let it cool.

moss birthday cake for  kids or hobbyists

While the countertop is baking, you will prepare the cream with mascarpone and vanilla. It can be made classically, with white cream, or you can add Nutella to darken it, in which case you give up sugar, because the chocolate cream is already very sweet. Cream for whipped cream and cold mascarpone, beat with vanilla and a pinch of salt until smooth, then add the chocolate (you can also use grated chocolate, if you don't have drops or flakes for cakes). In order for the fluid to harden a little, you can put it in the fridge for half an hour.

Assembling the book muzzle with mascarpone starts from cutting the straight countertop, removing the more convex part, leaving a thick base of at least 5 cm that you dig in the middle, removing about 3 cm, leaving a higher edge. The core will be used to cover the "swelling" after it crumbles well with a fork or through the kitchen processor.

The booklet recipe will continue with the placement of the bananas in the respective hole, after you peel them and cut them in half, long. On top of this you will put the slightly hardened cream from the fridge, in order to maintain the dome shape that you make with the help of a spatula. Cover the entire top with cream and place in the fridge for 30 minutes, then remove and sprinkle crumbs from the top previously removed. Thus, you will get that shape of moss.

You can leave the preparation in the fridge for a few hours to harden and for the top to attract more moisture and cream aromas. When you take it out of the cold, you can portion it and serve it with pleasure. Good appetite!

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