Banana pie cake

This cake is very banana and nourishing, like a pie. The chocolate custard, delicate crème and pineapple-banana mix is a real explosion of taste!

For the sponge biscuit:

• Eggs 250 g | 8.80 oz
• Flour 180 g | 6.35 oz
• Almond flour 100 g | 3.55 oz
• Sugar 150 g | 5.30 oz
• Banana puree (from ripe and sweet bananas) 200 g | 7.05 oz
• Trimolin 45 g | 1.60 oz
• Butter 150 g | 5.30 oz
• Baked milk 80 g | 2.80 oz
• Salt 2 g | 0.05 oz
• Baking powder 8 g | 0.30 oz

Whip the egg, sugar and trimolin until very fluffy and light. Pour in the puree, and whip once more. Mix all the dry ingredients, and add them to the egg mass; mix gently. Lift the mass well with a spatula from the bottom, and check the center – the unmixed flour often remains there. Mix the melted butter with the milk, and pour it into the dough; stir. Bake the biscuit in ring mold 4 x 16 cm (1.6x6.3 inch) at 180C (356F) until tender (for about 25 minutes).

The finished biscuit has a temperature of 95-97C (203 to 207F) inside; it’s ruddy and slightly springy. Cool the biscuit, and remove it from the molds; place the biscuit in the fridge for 4 to 8 hours.

Let’s cook the filling.

For the chocolate ganache:

• Milk chocolate 212 g | 7.50 oz
• Dark chocolate 127 g | 4.50 oz
• Cream 33% 229 g | 8.10 oz

Bring the cream to a boil, and pour over the chocolate. Wait a minute, and mix with a whisk, combining into an emulsion, from the center to the edges.

Divide the mass into three 12 cm (4.7 inch) ring molds. Chill it in the freezer. Pay attention to the middle of the cake – the chef poured the hot ganache, because filled in only 2 molds – don’t repeat it, as the ganache will be absorbed into the sponge biscuit.

For the banana & pineapple jam:

• Pineapple puree 150 g | 5.30 oz
• Banana 100 g | 3.55 oz
• Pectin NH 5 g | 0.20 oz
• Sugar 40 g | 1.40 oz
• Lemon acid 1 g | 0.05 oz

Mix the sugar with the pectin. Add the diced bananas to the puree. Add the room temperatured pineapple/banana puree to the sugar/pectin mix. Boil for 2 minutes, and add the lemon acid. Pour the jam into the molds, on top of the ganache; freeze.

For the vanilla crème:

• Cream cheese 300 g | 10.60 oz
• Cream 150 g | 5.30 oz
• Trimolin 30 g | 1.05 oz
• Vanilla 1 tsp | 1.00 tsp

Mix the cheese with trimolin using a spatula; pour in the cream, and whisk until the crème gets stable; add the vanilla.

You better use a ring with a high acetate tape. Put the crème on the biscuit in a layer of 1 cm (0.4 inch); place the filling, and spread the crème around the edges so that it forms a side. Place the cake in the fridge for 4 to 8 hours to stabilize.