May 13, 2013



300 g plain flour
2.5 tsp. baking powder
1/4 tsp. salt
300 g sugar
200 g smashed bananas
125 g banana yogurt
120 g soft butter
2 eggs


250 g chopped chocolate
60 g soft butter
120 ml sour cream
400 g powdered sugar


250 g heavy whipping cream
2 tbsp. powdered sugar
150 g fresh raspberries or raspberry jam
200 g dry canned pineapples
120 g pecans

1. Preheat the oven to 190 degrees C. Prepare two 23 cm tins.
2. Mix flour, baking powder, and salt in a bowl.
3. In another bowl, whip butter with sugar until fluffy. Then add eggs one by one. Mix well.
4. Fill the dough into the tins and bake for 30-35 min till it does not stick to a wooden pick.
5. Let the cakes rest for 10 min in the tins, then remove and cool down completely (1 hour) on a wire rack.
6. MAKE THE GLAZE: Melt the chocolate in a hot water bath, mix in the butter. Let it cool down for 5 min then mix in sour cream and sugar. Mix till it becomes smooth.
7. MAKE THE FILLINGS: Whip up the cream with powdered sugar. Divide the cream in two parts. Add berries to one part and pineapple to the other.
8. Cut each cake into two layers.
9. Place one layer on a plate, put raspberry cream on it, place next layer, ice it with chocolate cream and 60 g of pecans, place another layer of cake, put over the pineapple cream, top it all with the last layer of cake.
10. Frost the cake’ s sides and top with chocolate cream.
11. Decorate the sides with the rest of the pecans. Dust the top with cocoa.


P.S. Hey again.. so I made this cake for the first time just after Christmas when we had dinner with my best friends and our mothers.  They loved it but we did not manage to make any decent photo. :) So i decided to make it another time for my friend’ s b-day yesterday, as I know she is a great chocolate lover. And I think it a was hit!

Enjoy. K.

recipe from “Kūkas” by M. Neri



  1. Ieva Says:

    Drausmīgi garšīga, kūka pazuda acumirklī un krēmu vēl vakar vakarā ar Šonu dalījām :D

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