Ingredients
Sponge biscuit
egg
2pc
banana
200g
7oz
0.80cup
13.40tbsp
canned pineapples
200g
7oz
0.80cup
13.40tbsp
walnus
60g
2.10oz
4tbsp
vegetable oil
120g
4.06fl oz
flour
230g
8.05oz
1cup
15.41tbsp
sugar
200g
7oz
0.80cup
13.40tbsp
cinnamon
0.5tsp
baking powder
0.5tsp
baking soda
0.5tsp
salt
0.33tsp
vanilla sugar
1tsp
The cream
cream cheese
250g
8.75oz
1cup
16.75tbsp
powdered sugar
200g
7oz
0.80cup
13.40tbsp
butter
120g
4.20oz
0.48cup
8tbsp
vanilla extract
to taste
Method
Sponge biscuit
- Mix all the dry ingredients in a separate bowl: sifted flour, sugar, vanilla sugar, salt, baking soda, cinnamon, baking powder.
- Chop the peeled banana with a fork. Cut the pineapples into small pieces. Roast the walnuts in a pan, and chop a little.
- Pour the vegetable oil into the flour mixture, mix with a whisk or a mixer, at a low speed.
- Add the eggs one at a time, mixing each time.
- Then add bananas, pineapples and nuts to the dough, and mix again.
- Divide the dough into 3 equal parts.
- Bake the cake layers in the oven, preheated to 338F (170C) for about 25-30 minutes. The diameter of the mold is 16cm (6.30 inch).
- Let the cake layers cool, and remove from the mold. Wrap in cling film, and refrigerate for a few hours or overnight.
The cream
- Whip the softened butter with powdered sugar until fluffy, adding it in parts.
- Add the cold cream cheese, and mix well.
Cake assembly
- Cut off the crust from each sponge biscuit.
- Coat the cake layers with the cream.
- Cover the finished cake with cream on the outside.
- Let it rest in the fridge for at least 4 hours.
