Ingredients
Sponge Biscuit
Chocolate Ganache
Banana & Pineapple Jam
Vanilla Crème
Instructions
Step 1
Step 2
Tip: Make sure your ingredients are at room temperature.
Whip the eggs, sugar, and trimolin until they become very fluffy and light. Pour in the banana puree and whip once more. Combine all the dry ingredients in a bowl and then gently add them to the whipped egg mixture. Use a spatula to lift the mixture from the bottom, ensuring there is no unmixed flour at the center. Melt the butter and mix it with the baked milk, then pour this mixture into the dough and stir gently. Pour the batter into a ring mold that is 4 x 16 cm (1.6 x 6.3 inches). Bake at 180°C (356°F) until a skewer inserted into the center comes out clean, which should take about 25 minutes. The finished biscuit's internal temperature should be 95-97°C (203-207°F). The biscuit should be golden brown and slightly springy. Cool the biscuit and remove it from the mold. Place it in the fridge for 4 to 8 hours.
Step 3
Tip: Chop the chocolate finely to ensure it melts evenly.
Bring the cream to a boil and pour it over the milk and dark chocolate. Let it sit for a minute, then whisk until smooth and incorporated. Divide the ganache into three 12 cm (4.7 inch) ring molds. Freeze to set. **Important:** Make sure the ganache is not too hot, or it will soak into the sponge biscuit.
Step 4
Tip: Use ripe bananas for a sweeter flavor.
Mix the sugar with the pectin. Add the diced bananas to the pineapple puree. Combine the room temperature pineapple-banana puree with the sugar-pectin mixture. Bring it to a boil for 2 minutes, then add the lemon acid. Pour the jam over the frozen ganache layers and freeze again.
Step 5
Tip: Chill your bowl and whisk for quicker whipping of the cream.
Mix the cream cheese with trimolin using a spatula until smooth. Pour in the cream and whisk until the mixture is stable. Add the vanilla and mix well.
Step 6
Servings
🌟 **Stun your guests** by serving this cake as the centerpiece at any celebration, adorned with fresh banana and pineapple slices for a vibrant, tropical twist. If you fancy a bit of a *theatrical* touch, sprinkle some edible gold dust and watch your guests' eyes sparkle in delight! 😊
Alternatively, for a **more intimate gathering**, pair this sumptuous cake with a rich coffee or a herbal tea that brings out the subtle notes of vanilla. 💫 Serve smaller, delicate slices on fine china to elevate the elegance of your dessert presentation. Can you hear the 'oohs' and 'aahs' already? 😉
**Just because** you deserve it, enjoy a slice - or two - in your comfiest pajamas while binge-watching your favorite series. 🍰✨ Pro tip: Slightly warm the slice in the microwave for a gooey, melt-in-your-mouth experience. Oh so indulgent! 🛋
Equipment
Opt for 4 x 16 cm/ 1.6 x 6.3 inch ring molds for best results; ensure they are non-stick or use acetate tape for easy release.
An electric whisk is ideal for whipping your ingredients to a fluffy consistency.
A silicone spatula works wonders for folding ingredients gently and evenly.
Ensure your oven is accurate by using an oven thermometer to maintain the right temperature.
Necessary for chilling the ganache and jam layers to perfection.
Variations
Gluten-Free Banana and Chocolate Cake: 🌿
Simply substitute the flour in the sponge biscuit with a gluten-free flour blend and ensure your baking powder is gluten-free. Follow the same steps and enjoy a gluten-free delight without compromising on taste! 💚
Vegan Banana and Chocolate Cake: 🌱
Replace the eggs with a mixture of flaxseed and water (1 tablespoon of ground flaxseed + 3 tablespoons of water per egg) and opt for vegan butter and cream cheese alternatives. Use full-fat coconut cream in place of dairy cream. Voilà—you have a vegan version that's every bit as delicious! 💛
Faq
- Why do my sponge biscuits collapse?
This often happens if the egg mixture isn't whipped enough or if the oven door is opened too early during baking. Be patient and let the cakes cool gradually.
- Can I use a different fruit for the jam?
Absolutely! Feel free to experiment with mangoes, strawberries, or even mixed berries. Just ensure the puree consistency is similar.
- How do I avoid lumps in my ganache?
Ensure your cream is adequately heated and pour it over chopped chocolate slowly, whisking from the center outwards until smooth.
- Can I make the banana puree ahead of time?
Yes, make sure to store it in an airtight container in the fridge for up to 2 days to maintain freshness.
- What’s the best method to achieve stable crème?
Whisking the cream cheese and trimolin together first before adding the cream guarantees a stable and smooth crème texture.
- How can I store leftover cake?
Wrap it tightly in plastic wrap and store it in the fridge for up to 3-4 days. For longer storage, freeze individual slices wrapped in plastic and thaw before serving.
