Ingredients
Sponge biscuit
flour
200g
7oz
0.80cup
13.40tbsp
sugar
200g
7oz
0.80cup
13.40tbsp
cocoa powder
35g
1.23oz
2.35tbsp
baking powder
0.75tsp
baking soda
0.75tsp
salt
pinch
egg
1pc
vegetable oil
60g
2.03fl oz
milk
125g
4.23fl oz
boiling water
125g
4.23fl oz
vinegar 6%
1tsp
Caramelized bananas
sugar
40g
1.40oz
2.68tbsp
cream
40g
1.35fl oz
butter
25g
0.88oz
1.68tbsp
bananas
2pc
Ganache
whipping cream
75g
2.54fl oz
bitter chocolate
50g
1.75oz
3.35tbsp
The cream
cream cheese
500g
17.50oz
2cup
33.50tbsp
whipping cream
150g
5.07fl oz
powdered sugar
120g
4.20oz
0.48cup
8tbsp
Frosting for leveling
cream cheese
400g
14oz
1.60cup
26.80tbsp
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
whipping cream
45g
1.52fl oz
Method
The calculation in the recipe is for a 16cm (6.30 inch) mold.
Sponge biscuit
- Sift all the dry components, and mix.
- Add milk, butter and egg, and mix.
- Pour the boiling water and vinegar, and mix.
- Bake the sponge biscuit at 338F (170C) for 40-50 minutes.
- Wrap the finished sponge biscuit in cling film, and refrigerate overnight.
Caramelized bananas
- Melt the sugar in a frying pan, pour HOT cream, and stir.
- Add the room temperature butter and bananas (chopped not too finely).
- Hold the bananas in caramel for a while, turning carefully so as not to mash the pieces.
- Cool the mass.
Ganache
- Heat the cream, and pour it over the chocolate.
- Whip the mass with a blender.
- Refrigerate for at least 4-6 hours.
The cream
Whip all the ingredients until homogeneous and thick.
Assembly
- Cut the sponge biscuit into 3 cake layers.
- Assemble the cake in the following sequence: cake layer - cream - cream rim - bananas - cake layer - cream - cream rim - ganache - cake layer.
- After stabilization, smooth the cake with frosting.
Frosting
Whip all the ingredients until stable and uniform.
