Mole cake with biscuits Calories

No, Mole cake with biscuits is usually a no-bake dessert. Crushed biscuits form the shell, while chilling firms it up; the cream and banana filling is added without baking.

Mole cake with biscuits gets its name from its rounded, crumb-covered shape, which resembles a molehill. Cutting into it reveals the contrasting banana-and-cream centre beneath the dark biscuit coating.

Chocolate or plain, crisp tea biscuits work well in Mole cake with biscuits. Crush them finely so the mixture packs together into a stable shell, while reserving some crumbs to coat the outside.

To keep Mole cake with biscuits from falling apart, add the milk or other binder gradually until the crumbs hold together when pressed. Pack the shell firmly into the mould and chill it before adding the filling.

To slow browning in Mole cake with biscuits, slice the bananas just before assembling and lightly brush the exposed surfaces with lemon juice. Cover them fully with cream and keep the cake refrigerated.

Yes, Mole cake with biscuits can be made the day before serving. Chilling gives the biscuit shell time to set, but keep the covered cake refrigerated because its banana and cream filling is perishable.

Freezing Mole cake with biscuits is not ideal. The banana may become watery and the cream can lose its smooth texture after thawing, so refrigerate it instead and serve it chilled.

Mole cake with biscuits keeps for about two days in the refrigerator when covered. Its banana-and-cream filling is best kept cold, so avoid leaving the cake out at room temperature for an extended time.

You can replace the banana in Mole cake with biscuits with sliced strawberries or another soft fruit that pairs well with cream. Pat juicy fruit dry first so excess liquid does not soften the biscuit shell.