Molehill Cake with a Twist: Featuring White Biscuit Base

Experience a delightful twist on the classic Maulwurfkuchen (Molehill Cake) with our special version featuring a white biscuit base. This cake is an exquisite blend of airy, light white biscuit layered with rich cream and complemented by the freshness of bananas. It's a unique take on a traditional German dessert, offering a tantalizing combination of flavors and textures.

Why You'll Love This

This Molehill Cake variation is perfect for those who enjoy a lighter cake base paired with the richness of whipped cream and the natural sweetness of bananas. The white biscuit base adds a delicate touch to the dessert, making it not only visually appealing but also delightfully fluffy. It's an excellent choice for anyone looking for a dessert that's both indulgent and refreshingly light.

Perfect Occasion

This cake is ideal for a variety of occasions, from family gatherings to festive celebrations. Its unique appearance and delightful combination of flavors make it a showstopper at any event. It's also great for a weekend baking project or as a special treat to enjoy with friends and family.

The Recipe

Biscuit Base

  • 3 eggs
  • 150 g sugar
  • 1 packet vanilla sugar
  • 1 tsp Bourbon vanilla sugar
  • 180 g flour
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  1. Whisk eggs with sugar and vanilla sugar until light and fluffy.
  2. Gently fold in the flour, baking powder, and cornstarch.
  3. Line a 26 cm baking form with parchment paper, pour in the batter, and bake in a preheated oven at 180°C (356°F) for about 17-20 minutes. Let it cool.

Filling

  • 500 ml whipping cream
  • 2 packets cream stabilizer
  • 2 tbsp sugar
  • 1 packet vanilla sugar
  • 250 g quark (40% fat content)
  • 50 g grated dark chocolate

Additionally:

  • 3-4 bananas, depending on size
  • Lemon juice
  • 50 ml milk for soaking
  1. For the filling, whip the cream with cream stabilizer, sugar, and vanilla sugar until stiff. Gently fold in the quark and then the grated chocolate.
  2. Cut a thin layer off the top of the biscuit base and crumble it.
  3. Place the base on a plate or keep in the form. Soak with milk.
  4. Halve the bananas and distribute them over the base. Drizzle with lemon juice to prevent browning.
  5. Spread the whipped cream over the cake, shaping it into a dome. Sprinkle the crumbled biscuit on top and press gently with your hand or a spatula.
  6. Let the cake set for at least 4-5 hours, preferably overnight.

Enjoy this delightful Molehill Cake with its soft white biscuit base, creamy filling, and the fresh taste of bananas – a true treat for any occasion!

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