Banana Cream Cake with Fruits in Jelly
8 servings
600 minutes
The cake with banana cream and fruits in jelly is an embodiment of refined European pastry, combining airy sponge cake, delicate banana cream, and refreshing fruits in a transparent layer of jelly. The origins of such desserts trace back to the traditions of festive cakes where the combination of fruits and soft cream creates a harmony of flavors. In this cake, the softness of mascarpone with banana is complemented by the light tartness of cherries, while the jelly made from pineapple and peach syrup adds a refreshing accent to the dessert. Decorated with cream and chocolate, it is perfect for special occasions, offering not only visual pleasure but also a rich palette of flavors. This dessert will be the highlight of any feast, surprising guests with its structure and magnificent balance of sweetness and freshness.
1
Break all the eggs into a large bowl, add sugar, and place the bowl in a water bath over low heat. Whisk the mixture. Once the mixture is homogeneous and the sugar has dissolved, remove from the water bath. Beat the resulting mixture with a mixer on the highest speed until a groove remains when you run your finger through it (about 10-15 minutes). Add sifted flour with baking powder and mix from top to bottom. Transfer the batter to a greased mold and bake in the oven at 200 degrees for 20-30 minutes. Check readiness by pressing lightly on the sponge cake — it should spring back like a sponge; if a dent remains, it needs a little more time in the oven. Remove the finished sponge cake from the oven and let it cool on the balcony.
- Chicken egg: 4 pieces
- Sugar: 150 g
- Wheat flour: 200 g
2
Let's move on to the cream, it's very simple. Whip the cheese with powdered sugar and banana using a mixer.
- Mascarpone cheese: 300 g
- Bananas: 2 pieces
- Sugar: 150 g
3
Cut the cooled biscuit into two layers and soak them with juice from frozen cherries, then spread cream on the bottom layer and place cherries on top, covering with the second layer. Melt chocolate in a water bath and coat the top layer with a thick layer of chocolate (this is to prevent the jelly from soaking into the layer before it sets). Leave to cool on the balcony until the chocolate hardens.
- Frozen cherries: 200 g
- Dark chocolate: 100 g
- Mascarpone cheese: 300 g
4
Now we move on to the most difficult stage — fruits in jelly (the cake can be decorated with various fruits; personally, I prefer this combination of fruits). It's important — if the fruits are canned, they should be laid out on a napkin to dry. We take the mold in which we baked the sponge cake and place the fruits at the bottom upside down so that when everything is ready, we can turn the mold with the cake over and the fruit pattern won't end up on the inside.
- Canned pineapple: 1 jar
- Canned Peaches: 200 g
- Tangerines: 2 pieces
- Grape: 200 g
5
Preparing gelatin. If you bought store-bought jelly, just follow the instructions (though I don't recommend buying it — these jellies are terrible, too sweet, and have some unpleasant aftertastes). If making it yourself, you need to let the gelatin swell in 200 ml of water for 1 hour. Then pour the swollen gelatin into the syrup from pineapples and peaches. Pour the prepared syrup over the fruits.
- Gelatin: 50 g
- Water: 200 ml
- Canned pineapple: 1 jar
- Canned Peaches: 200 g
6
On top of the fruits covered with gelatin, we place the cake with the chocolate side down in the mold. We leave the cake in the coldest place (for me, it's not the fridge but a balcony with an open window) overnight.
7
In the morning, we take the cake out of the mold.
8
We whip the cream. Place the whisk and the bowl in the freezer for 10 minutes beforehand. The cream should also be from the fridge. Whip for about 15 minutes until stiff peaks form (the main thing is to stop in time to avoid turning it into butter).
- Cream 35%: 200 ml
9
We decorate the cake with cream and chocolate using a pastry bag.
- Dark chocolate: 100 g
- Cream 35%: 200 ml