Kouglof – Banana

Kouglof is a cake that is baked in a Kougof container. If they are baked in a rectangular container, the cake is called a “pound cake”. There are many types of Kouglof and its origin is in Alsace, France. I use rice powder instead of wheat flour to make it gluten-free.

This kouglof uses banana and chocolate chips. You can also add walnuts to this cake.

Ingredients (for 16cm kouglof container)
Butter (a)　　　　　150g
Sugar (a)　　　　　90g
Vanilla　
Banana　　　　　　2pcs
Egg　　　　　　　　3pcs
Fresh cream　　　　70g
Sugar (b)　　　　　50g
Rice powder　　　　190g
Chocolate chip　　　150g
Butter (b)　　　　　　30g

How to cook
1. Spread butter (b) inside of the kouglof container. Make sure everywhere is covered with plenty of butter. Store in a fridge. Separate egg yolk and egg white. Soften butter (a) by leaving it in a room temperature.
2. Slice one of the banana and then squash with the knife. Cut another banana into 5mm dices.
3. Beat egg white. Add 1/3 of sugar (b). Beat harder and add 1/3 of sugar (b). Repeat. Make a firm meringue.
4. Mix egg yolk, squashed banana, vanilla, and fresh cream in a bowl.
5. Mix softened butter (a) and sugar (a) to make a white cream. Add 4. and mix well.
6. Add 1/5 of the meringue and mix well. Add the rest of the meringue.
7. Add rice powder and mix well.
8. Add diced banana and chocolate chips. Mix.
9. Pour into the kouglof container. Bake for 60 minutes at 160C oven.
10. Sprinkle powder sugar.

　　　　　　　　　

　　　　　　　　　　　　　　　　

　　　　　　　　

　　　　　　

　　　　　　　　　　　　　　　　

　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　

　　　　　　

　　　　　　　

　　　　　　

　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　

There are other types of Kouglof:
Kouglof – Chocolate
Kouglof – Sweetened Beans (ama-natto)
Kouglof – Apple