banana layer cake

8/2/2019 Banana Layer Cake

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Banana layer cake

1 recipe banana cake

55 g milk

1 recipe chocolate hazelnut ganache (or 215 g nuttella)

recipe Hazelnut crunch

recipe banana cream

1 recipe hazelnut frosting

acetate sheets for assembly (can be bought from art and craft stores)

1. Remove cake from pan (invert). Stamp out 2 circles from the cake using a15 cm cake ring. The remaining scrap will come together to make thebottom layer of the cake.

2. Clean the cake ring and place it in the centre of the serving dish smallenough to fit in your freezer. Line the inside of the ring with an acetate

sheet.

3. Put the cake scraps inside the ring and, using the back of your hand, presstogether to make a flat layer. Using a pastry brush, brush half of the milk

onto the layer.

4. Use the back of a spoon or spatula to spread half the ganache over thecake.

5. Sprinkle one third of the hazelnut crunch evenly over the ganache. Anchorin place using the back of your hand.

6. Using the back of a spoon or spatula, spread half the banana cream overthe crunch.

7. Tuck a second strip of acetate between the cake ring and top part of thefirst acetate strip. Set a cake round on top of the banana cream and

repeat the process for the first layer.

8. Nestle the remaining cake round onto the banana cream. Cover the top ofthe cake with the hazelnut frosting. Garnish with the remaining hazelnut

crunch.

9. Cover with cling film and store in freezer for a minimum of 12 hours, orup to 2 weeks.10.3 hours before serving, remove from freezer and pop cake out of cake ring

(you may need to leave the cake for a bit before the ring will budge).Peel off the acetate strips and return the cake to the fridge to thaw out.

Banana cream

225 g (about 3) super ripe bananas (buy the ripest bananas you can find (the

ones you see on special are ideal) store in freezer for 2 days or up to 2 weeks todevelop the intensity of the banana flavour)


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75 g cream

55 g milk

100 g sugar

25 g corn flour

2 g salt

3 egg yolks

2 sheets gelatin (silver or gold strength) of 1 teaspoon powdered gelatin.

40 g butter

yellow food colouring

160 g cream

160 g icing sugar (sifted)

1. Combine bananas, cream and milk in blender and puree until smooth.2. Add sugar, corn flour, salt and egg yolks and blend until fully smooth and

combined. Pour into saucepan and clean the blender.

3. Bloom gelatin according to instructions on package.4. Whisk contents of saucepan over medium-high heat. Bring to a boil and

then whisk vigorously for 2 minutes. The mixture will be thick and the

colour of cement (this will be fixed later!)

5. Put contents back into blender and add the bloomed gelatin and butter,blending until smooth and even. Colour cartoon banana yellow using

food colouring.

6. Place into a heat proof container and stick in the fridge for 30 to 60minutes, until completely cool.

7. Using a whisk or mixer with whisk attachment, whip cream and icingsugar to medium-soft peaks. Add cold banana mixture and slowly whisk

until evenly coloured and combined.

8. Store in fridge until used. Youll need roughly half for the cake theleftover goes well on rich chocolate biscuits.

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Hazelnut crunch

100 g hazelnut paste (can be made by processing 250 g of roasted, skinned

hazelnuts with up to 30 g vegetable oil)

80 g hazelnut brittle (recipe follows)

80 g feuilletine (can be bought at Essential Ingredient, or just use corn

flakes/rice bubbles)


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3 g salt

1. Combine hazelnut paste, brittle, feuilletine, icing sugar and salt in mixer and

paddle for about 1 minute, until combined. The remaining crunch goes well with

ice cream or many other desserts.

Hazelnut brittle

1 cup sugar

cup hazelnuts (roasted and skinned easier to buy them already skinned, but

you can remove the skins by lightly toasting nuts and rubbing with a tea towel)

1. Line a baking tray with a silicon baking mat.2. Make a dry caramel by heating sugar in saucepan over medium-high heat.

As soon as the sugar starts to melt, use a heatproof spatula to move

constantly around the pan to ensure even melting and caramelisation.

Aim for a deep, dark amber colour (3 to 5 minutes).

3. Remove pan from heat and stir in nuts, using heat proof spatula. Coatnuts in caramel, then dump onto silicon mat, quickly spreading as thinly

and evenly as possible. The caramel will set in less than a minute so work

quickly. Leave to cool completely.

4. In a freezer bag, break brittle into pieces as small as possible using a meatpounder or rolling pin. Grind in food processer to size of short-grain rice.

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Banana cake

85 g butter (room temperature)

200 g sugar

1 egg

110 g buttermilk

20 g grapeseed oil

2 g banana extract (if you cant find it, dont worry)

225 g super ripe bananas

225 g flour

3 g baking powder

3 g baking soda

2 g salt


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1. Preheat oven to 160 C.2. Combine butter and sugar in bowl of mixer fitted with paddle attachment

and cream for 2 to 3 minutes. Scrape down the sides of the bowl and add

the egg. Mix again for 2 to 3 minutes and scrape down the bowl.

3. Pour in buttermilk, oil and banana extract (if using) and mix on low speedto combine, then increase speed and mix for 5-6 minutes, until themixture is practically white and double the original size.

4. Add the bananas and mix on low speed for 45 to 60 seconds, ensuring thebananas are broken apart.

5. Add the flour, baking powder, baking soda and salt and mix on low for afurther 45 to 60 seconds, just until the batter comes together and the dry

ingredients have been incorporated.

6. Spray a 33 x 23 cm rectangular slice pan and line with baking paper.Spread the cake batter in an even layer in the pan and bake for 25

minutes. The cake will rise and puff to double its size.

7. Completely cool on wire rack or in the fridge/freezer.______________________________________

Chocolate hazelnut ganache

55 g cream

60 g gianduja chocolate, melted

65 g hazelnut paste

38 g fudge sauce (recipe follows)

1 g salt

1. Bring cream to boil in saucepan over medium heat.2. Combine gianduja, hazelnut paste, fudge sauce and salt in a bowl.3. Pour hot cream into bowl and let sit for 1 minute. Slowly whisk contents

of bowl until mixture is glossy and smooth (2 to 4 minutes).

Fudge sauce

30 g dark chocolate (72%), chopped

18 g cocoa powder

0.5 g salt

100 g glucose

25 g sugar

55 g cram

1. Combine chocolate, cocoa powder and salt in bowl.


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2. Combine glucose, sugar and cream in saucepan and, stirring intermittedlyover a high heat, bring to a boil. The moment it boils, pour into bowl and

allow to sit for 1 minute.

3. Slowly begin to whisk the mixture, increasing in speed every 30 secondsuntil the mixture is smooth and glossy (2 to 4 minutes).

4. Use immediately, or store in fridge. (The remaining sauce goes well as anice cream topping (warm in microwave on low in 30 second blasts for 2

minutes, stirring in between)).

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Hazelnut frosting

25 g butter, room temperature

65 g hazelnut paste


0.5 g salt

1. In mixer, paddle butter until smooth.2. Add hazelnut paste, icing sugar and salt and mix on high speed until fluffy,

with no lumps (3 to 4 minutes).

banana layer cake

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