These adorable mini cakes are so cute, your friends will swear they came straight from the bakery! You’ll love the fruity hint of cherries and bananas as you dig in, although you might feel a bit guilty at first, considering what a real showstopper they are. But don’t worry — no one will blame you for indulging a little.
Cherry Banana Mini Cakes
These adorable mini cakes are so cute, your friends will swear they came straight from the bakery! You'll love the fruity hint of cherries and bananas as you dig in, although you might feel a bit guilty at first, considering what a real showstopper they are. But don't worry — no one will blame you for indulging a little.
Equipment
- Half sheet pan
- Parchment paper
- Dessert rings
- Cake collars
- Cake decorating comb
Ingredients
- 2 oz powdered sugar for red paste
- 2 oz butter melted, for red paste
- 2 oz flour for red paste
- 2 egg whites for red paste
- red food coloring for red paste
- 3 egg whites for cake batter
- 1.5 oz sugar for cake batter
- 2 oz ground almonds for cake batter
- 1.5 oz powdered sugar for cake batter
- 1 egg for cake batter
- 2 egg yolks for cake batter
- 2.5 oz flour for cake batter
- 1 oz butter melted, for cake batter
- 4.5 fl oz sour cherry puree for cherry mousse
- 1.5 oz sugar for cherry mousse
- 2 oz yogurt for cherry mousse
- 2.5 gelatin sheets for cherry mousse
- 4.5 oz whipped cream for cherry mousse
- 1.5 oz sour cherries for cherry mousse
- 5.5 oz ripe bananas for banana mousse
- 1 oz sugar for banana mousse
- 4.5 oz yogurt for banana mousse
- 0.5 lemon juice for banana mousse
- 3 oz white chocolate for banana mousse
- 2.5 gelatin sheets for banana mousse
- 8 oz whipped cream for banana mousse
- 5.5 oz sour cherry puree for cherry glaze
- 1 tbsp sugar for cherry glaze
- 1 tbsp gelatin powder red or white, for cherry glaze
Instructions
- Preheat the oven to 350°F. Stir the powdered sugar, butter, flour, and egg whites together, and then gently stir in the red coloring. Line a half sheet pan (18 x 13 in) with parchment paper, pour the red mixture over the parchment paper, and use a spatula to evenly smooth it out. Then use a decorating comb to make a diagonal design like the one shown in the video. Freeze the pan for 1 hour.
- Prepare the cake batter and quickly spread it over the chilled red paste.
- Bake the cake for 10 minutes. Remove the cake from the pan and flip it over so that the red stripes are facing up. Carefully remove the parchment paper and let the cake cool down a bit. Use the dessert rings to cut out 6 circles and then cut the rest of the dough into wide strips (2 x 8 inch). Place the 6 dessert rings on a pan and line them with cake collars or parchment paper that sticks out at the top. Place the cake circles in the bottom of each dessert ring and then put a cherry on top. Finally, line the inner walls with the wide cake strips — make sure the pattern is facing outwards and the ends are as close together as possible.
- To prepare the sour cherry puree, puree fresh or frozen cherries and strain the liquid with a sieve. Set aside enough of the cherry puree to use later in the glaze. Heat the remaining cherry puree together with sugar in a small pot, and then dissolve the gelatin in the mixture. Mix the liquid and yogurt together, and then fold in the whipped cream. Pour the cherry mousse into the prepared mini cake molds (about halfway up the length of the cake strip) and freeze the treats for 20 minutes.
- Cut the bananas into small pieces and puree them with yogurt, sugar, and lemon juice. Pour the mixture into a small pot and heat together with the white chocolate and pre-soaked gelatin sheets. Stir everything together until smooth and then pour into a bowl. Once the mixture has cooled down, fold in the whipped cream. Add the banana mousse to the mini cake molds by spreading it on top of the cherry mousse and a bit over the top of the cake strip. Refrigerate the cakes while you prepare the cherry glaze.
- Take the remaining sour cherry puree and heat it together with the sugar and gelatin powder. Once the liquid has cooled down to room temperature, pour it on top of the mini cakes for the final layer. Refrigerate the cakes once more to let the glaze set and then feel free to decorate the cake tops with a little whipped cream and chocolate sprinkles.
VIDEO
Admittedly, these individual desserts may take a bit more time to prepare than your average cake, but there’s no question of how impressive they are! The colorful striped cake bottom looks great and the three layers inside make for an extremely tasty combination. These little cakes are almost too beautiful to eat, but don’t let that stop you.
You can find the recipe for the Raspberry Yogurt Mini Cakes featured in the bonus video here.