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Banana Cake

Ingredients

base and top:

  • 2 egg yolks
  • 2 tbsp hot water
  • 2 egg whites
  • 100g sugar
  • 1 bag vanilla sugar (8g or 4 small tsp)
  • 1 pinch of salt
  • 50g flour
  • 50g of starch
  • 1 tsp of baking soda

Filling:

  • 1 packet vanilla custard powder (40gr)
  • 500ml milk
  • 40g sugar
  • 100g butter
  • 75g icing sugar
  • 200g double cream
  • 4 sheets of gelatin
  • 1 kg Fyffes bananas

Method

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 8

For the base and top:

Mix the egg yolk with a hand mixer and then beat until fluffy. Add two thirds of the amount of sugar to the vanilla sugar until it gets creamy light. Then beat the egg whites until stiff, adding the last third of the sugar and the pinch of salt. Then add the egg whites to the stiff egg yolk mixture. Sieve the flour and baking powder into the mixture. Mix everything carefully with a spoon. 

Line a cake setting ring (diameter 26 cm) with baking paper and pour in the cake batter immediately. Bake it in a preheated oven at 200 ° C for about 15-20 minutes. Remove from oven and cool on a wire rack. Split into two layers – one for the base and the other for the top crust. 

For the filling:

Take a few teaspoons full of milk and mix this with the remaining sugar and custard powder to make a paste. Bring the rest of the milk to the boil then add this to the custard paste, stirring well. Boil for a few minutes then remove from heat and let it cool. Stir from time to time so that no skin forms. 

In a separate bowl, mix the butter with icing sugar until fluffy. Then stir in cream cheese and the custard mix spoon by spoon. Dissolve the gelatin in a little water then add this to the mix. 

Assembling:

Loosen the sponge cake from the mould and change it for a high tart ring. Peel, halve and lay down the Fyffes bananas on the base. Pour the filling mix over the bananas and smooth it down. Lay the top crust on top and put it in the refrigerator for 4 hours. Loosen the cake ring with a knife. Sprinkle the cake with powdered sugar or cocoa powder, then place it back in the refrigerator and allow it to set.