Walnut & cashews cake with bananas

Another insanely tasty filling!

Delicate fragrant nut biscuit layers and a crispy nut layer with delicate cream will provide you some real pleasure! Be sure to recommend this cake to your loved ones. Everyone will like it.

Nut biscuit (diameter 7 inch):

• 190g eggs | 6.70 oz
• 100g sugar | 3.55 oz
• vanilla extract to taste
• 100g flour | 3.55 oz
• 20g corn starch (QC) | 0.70 oz
• 6g baking powder | 0.20 oz
• 25g vegetable oil (olive/sunflower) | 0.90 oz
• 40g milk | 1.40 oz
• 75g walnuts | 2.65 oz

Cooking:

1. Whip the eggs with sugar until fluffy, add vanilla extract. Sift and mix dry ingredients. Add them to the egg mixture, stir with a spatula. Add some dough to milk and butter, mix it well and add to the remaining dough. Stir gently. At the end, add nuts.
2. Bake at 356F until dry skewer.

Crispy nut biscuit:

• 100g sugar | 3.55 oz
• 88g egg whites | 3.10 oz
• 135g cashews | 4.75 oz
• 20g flour | 0.70 oz
• vanilla to taste⠀

Cooking:

1. Fry the nuts, grind in a blender. Mix the chopped nuts with flour. Pour in 2.45oz of sugar. Whisk the whites with the remaining sugar and vanilla until they are medium-high. (Better to beat up than not to beat!)
2. Gently mix the whites with the nut flour. The mass should be fluffy.
3. Draw a 7inch diameter circle on the parchment. Using a pastry bag, place the dough on the parchment. Bake at 302 to 320F for about 60 minutes. Leave the finished cake at room temperature for a day. Then remove from the parchment and grease the cake with melted chocolate on both sides, let the chocolate freeze completely.

Fried bananas:

• 1 large (or 2 small bananas)
• 30g brown sugar | 1.05 oz
• 50g butter | 1.75 oz

Cooking:

Peel the bananas, cut into circles or slices. Melt the butter in a frying pan; add sugar,  in 2 to 3 minutes add bananas. Fry on both sides for 2 minutes. Refrigerate.

Creamy custard with cream cheese:

• 500g cheese | 17.65 oz
• 100g cream | 3.55 oz
• 70g powdered sugar | 2.45 oz

1. Mix all the COLD ingredients!!! Whip until firm.
2. For the finishing coat, take the custard with butter, or vice versa, change it into the filling in butter, for a fine one on cream.

Ingredients:

• 340g cream cheese | 12.00 oz
• 115g butter | 4.05 oz
• 80g powdered sugar | 2.80 oz

Whip the softened butter with powdered sugar until light. Add cheese in parts, mix until smooth.

Enjoy your tea!