Banana Cake with Lemon Vanilla Custard

12 servings

240 minutes

A cake with bananas and lemon-vanilla custard is an exquisite combination of airy sponge cake, delicate fruit puree, and rich cream with subtle notes of lemon and vanilla. This dessert has roots in Russian culinary tradition, where simple ingredients transform into a true gastronomic masterpiece. Lemon adds a refreshing tartness to the cream, while bananas provide sweetness and a creamy texture. Such a cake is perfect for festive gatherings or cozy family tea times. Its rich flavor unfolds with each layer: syrup-soaked sponge cake, velvety banana puree, and thick custard create a harmony of textures and aromas. The decoration can be anything, but the main thing is to maintain the balance of flavors. Enjoy the tenderness and refined taste of this exquisite dessert!

Energy value per serving

• Calories: 662.5
• Proteins: 14g
• Fats: 28.7g
• Carbohydrates: 85.8g

Ingredients

• Wheat flour: 1.5 glass
• Chicken egg: 13 pc
• Sugar: 2.5 glass
• Butter: 270 g
• Lemon: 1 pc
• Baking powder: 2 tsp
• Milk: 800 ml
• Cocoa powder: 2 tbsp
• Vanilla sugar: 4 tbsp
• Bananas: 5 pc
• Powdered sugar: 3 tsp
• Cognac: 2 tbsp

Cooking steps

1. To prepare lemon-vanilla custard, mix 4 eggs, a cup of sugar, and a pack of soft butter in a saucepan, add 3-4 tablespoons of sifted flour. Add milk to the mixture and stir until smooth. Place on low heat.

   Required ingredients:

   • Chicken egg: 13 pieces
   • Sugar: 2.5 glasss
   • Butter: 270 g
   • Wheat flour: 1.5 glass
   • Milk: 800 ml

2. Once the mixture is heated and the butter is completely melted, add 2 tablespoons of vanilla sugar and the zest of one lemon. Stirring the mixture over low heat, bring it to a boil; the cream should thicken to a porridge-like consistency. Let the cream cool.

   Required ingredients:

   • Vanilla sugar: 4 tablespoons
   • Lemon: 1 piece

3. While the cream cools, you can make the biscuit. Sift 1.5 cups of flour into a prepared bowl, add 1.5 cups of sugar, baking powder, 2 tablespoons of vanilla sugar, and cocoa powder.

   Required ingredients:

   • Wheat flour: 1.5 glass
   • Sugar: 2.5 glasss
   • Baking powder: 2 teaspoons
   • Vanilla sugar: 4 tablespoons
   • Cocoa powder: 2 tablespoons

4. Take 9 eggs. Separate the whites from the yolks. Whisk the yolks until creamy, add to the flour and other ingredients. Whip the whites into a strong foam for a more delicate biscuit. Spoon onto the other ingredients.

   Required ingredients:

   • Chicken egg: 13 pieces

5. Soften half a pack of butter (I do this in the microwave on low power) and add it to the main bowl. Mix all the ingredients thoroughly and carefully with a mixer until smooth.

   Required ingredients:

   • Butter: 270 g

6. Grease the baking pan with sunflower oil, pour in the prepared batter, and place it in a preheated oven at 180 degrees. Bake until done (check with a toothpick). In my oven, it took just over 40 minutes, depending on the oven. Cut the finished sponge into approximately 5 layers.

7. To soak the layers, mix a cup of hot water, sugar to taste, cognac, and a pinch of lemon zest in a bowl.

   Required ingredients:

   • Sugar: 2.5 glasss
   • Cognac: 2 tablespoons
   • Lemon: 1 piece

8. In a blender, mix bananas and powdered sugar for the fruit filling. It should result in a soft, creamy puree.

   Required ingredients:

   • Bananas: 5 piece
   • Powdered sugar: 3 teaspoons

9. The cake is assembled in the following order: layer + soaking + banana puree + cream.

10. The decoration can be anything, as long as it matches the main flavor composition of the cake.