Cake with Banana Cream and Fruit in Jelly
Baking and Desserts | European cuisine
⏳ Time
10 hours
🥕 Ingredients
14
🍽️ Servings
8
Description
Cake with Banana Cream and Fruit in Jelly
Ingredients
- Chicken Egg - 4 pieces
- Sugar - 5.3 oz
- Mascarpone Cheese Unagrande - 10.6 oz
- Liquid dark chocolate - 3.5 oz
- Frozen Cherimoya Fruits - 7.1 oz
- Canned Pineapple Chunks - 1 can
- Canned Peaches - 7.1 oz
- Mandarins - 2 pieces
- Grapefruits - 7.1 oz
- Wheat Flour - 7.1 oz
- Gelatin - 1.8 oz
- Bananas - 2 pieces
- Water - 7 fl oz
- 10% cream - 7 fl oz
Step by Step guide
Step 1
In a large bowl, crack all the eggs, add sugar, and place the bowl over a water bath on low heat. Whisk the mixture. Once the mixture is homogeneous and the sugar has dissolved, remove from the water bath. Beat the resulting mixture with a mixer on the highest speed until a trail remains when you run your finger through it (about 10–15 minutes). Add the sifted flour with baking powder and mix from top to bottom. Transfer the batter to a greased baking pan and bake in the oven at 392°F for 20–30 minutes. Check for readiness by gently pressing on the sponge cake with your hand—it should spring back like a sponge, indicating it is ready; if the indentation remains, it needs a little more time in the oven. Remove the finished sponge cake from the oven and let it cool on the balcony.
Step 2
Now let's move on to the cream, which is very simple. Beat the cheese with powdered sugar and banana using a mixer.
Step 3
Cut the cooled sponge cake into two layers and soak them with the juice from the frozen cherries, then spread cream on the bottom layer and top with cherries, covering with the second layer. Melt the chocolate in a water bath and spread a thick layer of chocolate on the top layer (this is to prevent the jelly from soaking into the layer before it sets). Leave to cool on the balcony until the chocolate hardens.
Step 4
Now we move on to the most complex stage—fruit in jelly (you can decorate the cake with various fruits; I personally prefer this combination). It's important—if the fruits are canned, lay them out on a napkin to dry. Take the pan in which you baked the sponge cake and arrange the fruits on the bottom upside down, so that when everything is ready, the pan can be turned over and the fruit pattern is not on the inside.
Step 5
Prepare the gelatin. If you bought ready-made jelly, just follow the instructions (although I don't recommend buying it—these jellies are quite awful, overly sweet, and have some unpleasant aftertastes). If making it yourself, soak the gelatin in 200 ml of water for 1 hour. Then pour the swollen gelatin into the syrup from the pineapples and peaches. Pour the prepared syrup over the fruits.
Step 6
On top of the fruits covered with gelatin, place the cake, chocolate side down. Leave the cake in the coldest place (for me, this is not the refrigerator, but the balcony with an open window) overnight.
Step 7
In the morning, remove the cake from the pan.
Step 8
Whip the cream. Place the whisk and the bowl in which you will whip the cream in the freezer for 10 minutes. The cream should also be cold. Whip for about 15 minutes until stiff peaks form (the key is to stop in time to avoid turning it into butter).
Step 9
Decorate the cake with whipped cream and chocolate using a piping bag.
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