Banana cream cake

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Fat and flour
  • 1 package Pudding powder vanilla (for cooking; for 1⁄2 l milk)
  • 3 TABLESPOONS + 100 g sugar
  • 1⁄2 l Milk
  • 2 Eggs (Gr. M)
  • 1⁄2 Package Vanillin sugar
  • 7-10 Tbsp Salt
  • 50 g Flour
  • 50 g Cornstarch
  • 1⁄2 Package Baking Powder
  • 250 g soft butter
  • 100 g + 3-4 tablespoons grated coconut
  • 4 Bananas (approx. 150 g each)
  • 100 g Milk and dark chocolate coating
  • 25 g white plate fat (e.g. palmine)
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Grease a fruit base or springform pan (26 cm Ø) and dust with flour. Stir pudding powder, 3 tbsp. sugar and 6 tbsp. milk until smooth. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil and simmer for about 1 minute, stirring continuously.

  2. 2

    Take it off the stove. Pour into a bowl, place cling film directly on the pudding. Let it cool down at room temperature.

  3. 3

    Separate the eggs for the sponge cake. Beat the egg yolks, 2 tbsp. lukewarm water, 100 g sugar, vanillin sugar and 1 pinch of salt with the whisks of the hand mixer for about 5 minutes until frothy. Sift flour, starch and baking powder on top and fold in.

  4. 4

    Beat the egg whites and 1 pinch of salt until stiff with the whisk of the hand mixer. Fold into the sponge mixture.

  5. 5

    Spread the sponge mixture into the fruit base mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes. Let cool in the mould for about 10 minutes. Turn out and let cool down.

  6. 6

    Whisk butter with the whisk of the hand mixer for approx. 15 minutes until creamy. Stir the warm pudding until smooth and stir into the butter by the spoonful. Fold in 100 g coconut flakes.

  7. 7

    Peel the bananas and cut them in half lengthwise. Spread the cake base thinly with butter cream. Cover with bananas. Spread the rest of the buttercream on top in a dome-shaped pattern. Chill the cake for about 2 hours.

  8. 8

    Roughly chop both couvertures and melt them with the plate-grease in a hot water bath. Take them out and let them cool down a little. Cover the cake with the couverture (photo below right). Sprinkle the edge of the cake with 3-4 tbsp. coconut flakes.

  9. 9

    Chill the cake again for about 1 hour.

Nutrition Facts

KCAL
370 kcal
CARBS
30 g
FATS
25 g
PROTEINS
4 g