Banana Cake
8 servings
180 minutes
Banana pastry is a refined combination of airy biscuit, rich banana mousse, and delicate cream. This dessert captivates with its velvety texture and harmonious balance of flavors: the sweetness of bananas, the slight tartness of apples and lemons, and the softness of cream create an unparalleled symphony of pleasure. The composition is perfectly complemented by a mirror glaze with cocoa shades that gives the pastry an exquisite appearance. This dessert has European roots inspired by French pastry traditions. Banana pastry is ideal for festive events and cozy tea parties; it will be a bright accent on any table. It can be served as a whole cake or as portioned pastries decorated with white chocolate patterns, making each serving a true work of art.
1
1. Biscuit: Whip the egg whites to a stable foam. Gradually add sugar while continuing to whip. Add the yolks. Turn off the mixer, sift the flour and starch. Mix with a spatula, pour the batter into a mold, and bake.
- Chicken egg: 2 pieces
- Wheat flour: 50 g
- Potato starch: 50 g
- Sugar: 150 g
2
2. Banana mousse: Put bananas and apples in a blender and chop them. Add powdered sugar and warm gelatin.
- Bananas: 3 pieces
- Apple: 2 pieces
- Icing sugar: 2 tablespoons
- Gelatin: 6 g
3
3. Place the sponge in a frame, soak it, and top with banana mousse. Chill for 30 minutes.
- Whisky: 2 tablespoons
4
4. Cream mousse: Whip the cream until fluffy. Add powdered sugar, vanilla, and warm gelatin. Pour over the banana mousse. Place in the refrigerator to cool.
- Heavy cream (38%): 400 ml
- Icing sugar: 2 tablespoons
- Vanilla: pinch
- Gelatin: 6 g
5
5. Mirror glaze: In a small saucepan with a thick bottom, pour in milk, sugar, and mix very well. Bring to a boil over high heat. Add cocoa and mix well, then remove from heat. Stir very slowly to remove all the air.
- Milk: 230 ml
- Sugar: 150 g
- Cocoa powder: 60 g
6
Pour gelatin with milk, wait for it to absorb water and swell. Transfer it to the glaze. It should completely dissolve. Cool the mixture to 24°C. Pour over the cake through a sieve.
- Gelatin: 6 g
- Milk: 230 ml
7
Melt white chocolate in a double boiler, transfer to a piping bag, and drizzle a web of white chocolate over the glaze.
- White chocolate: 20 g
8
You can leave the cake or cut out pastries, the shape can be round or rectangular as desired.
