Banana cake with espresso cream

Name: Banana cake with espresso cream
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 4 Eggs (size M); 150 g Sugar; 2 packages Vanillin sugar; 100 g Flour; 50 g Cornstarch; 1/2 TEASPOON Baking Powder; 5 TSP Espresso instant powder; 800 g Whipped cream; 2 packages Cream stabiliser; 50 g Chocolate flakes; 5 ripe bananas; 2 TEASPOONS Lemon juice; 50 g Dark chocolate coating; 1 TABLESPOON Espresso beans; baking paper; 1 Freezer bag

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

4 Eggs (size M)
150 g Sugar
2 packages Vanillin sugar
100 g Flour
50 g Cornstarch
1/2 TEASPOON Baking Powder
5 TSP Espresso instant powder
800 g Whipped cream
2 packages Cream stabiliser
50 g Chocolate flakes
5 ripe bananas
2 TEASPOONS Lemon juice
50 g Dark chocolate coating
1 TABLESPOON Espresso beans
baking paper
1 Freezer bag

Directions

1
Separate eggs. Beat the egg whites and 2 tablespoons of water until stiff, add 125 g sugar and 1 packet of vanilla sugar. Fold in egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes, remove from oven and let cool down for at least 2 hours
3
Remove the base from the mould and divide into three horizontal parts. Place a cake ring around the lower cake base. Pour 5 teaspoons of boiling water over the espresso and stir. Whip 600 g cream until stiff, adding cream firmer, 1 sachet vanilla sugar and 25 g sugar. First fold in 4 teaspoons of espresso, then chocolate flakes. Peel and slice 4 bananas, sprinkle with 1 tsp. lemon juice. Smooth half of the cream on the lower base, spread half of the banana slices on the cream and press lightly. Place the next base on top. Process the remaining cream and banana slices in the same way, cover with the last cake layer, chill for about 1 hour.
4
Remove the cake from the ring, whip 200 g cream until stiff, spread the cake all around. Spread the rest of the espresso with a teaspoon drop by drop on the cake, spread lightly with a pallet
5
Coarsely chop the chocolate coating, melt over a warm water bath, let it cool down for about 10 minutes. Spread the couverture rectangularly (approx. 12 x 15 cm) on a strip of baking paper. Put the espresso beans into a freezer bag, crush them coarsely with the cake roll and spread them on the chocolate coating. Allow the chocolate coating to set in a cool place for about 30 minutes. Break 8 pieces (3-4 cm Ø) of the couverture, set aside, break the remaining couverture into small splinters
6
Peel 1 banana and cut into 16 diagonal slices, sprinkle with 1 teaspoon lemon juice. Press the chocolate chips to the edge of the cake, decorate the cake with banana slices and the chocolate pieces
7
waiting time approx. 3 3/4 hours