Looong time, but your exotic guest blogger isn't lost! Today I'm back with an awesome Banana Cake! My best friend's wedding will be coming up in August and she asked me to do this banana cake from my grandma for her. I was like... ahhhh.... oh okay! My granny always said this cake was difficult to do, so I never tried doing it. She was always the one who baked it.
I knew I had to do this cake at least 2 times before the wedding. This weekend, I was off work and decided to try. I was kinda nervous ... I don't know why. But...
.... lets see! :D
So what do we need???
For the batter:
Topping:
Also, you will need a cake ring to put around the cake for the cream. If you don't have one you can also use the ring which is around the cake pan.
Now let's start with the batter...
1. Separate the yolks from the egg whites. Add the vanilla sugar, powdered sugar, flour, baking soda and the lukewarm water to the yolks and mix until it is a smooth mixture.
2. Beat the egg whites until fluffy. You can add a dash of salt to it, it helps to let it rise nicely.
3. Next, fold in the whisked egg whites into the batter mixture. But be careful here! DO NOT USE A MIXER, it will ruin the texture and the batter won't be nice and fluffy. Also, don't mix it too much, or too fast. Only so much that the batter is nicely mixed.
Can you see the "fluffiness" :D
The cake pan should be 28cm/11 inches. It could also be slightly bigger. A smaller one will make the cake too high though.
4. Fill the cake pan and place inside the oven for about 15-20 min at 180 C / 350 F. Check on the cake at 15 minutes.
Consider your own oven... :) For me I had to turn the pan around because our oven does not heat evenly. The cake is ready when it is golden-brown or a toothpick comes out clean after inserting it in the middle of the cake!
5. Now you have to let the cake cool down first before you can continue.... in the meantime you can whip the whipping cream and put it in the fridge.
Guess you know the trick to check if the whipping cream is ready. But for those of us who just discovered their baking and cooking passion...I will tell you the secret. Whip it and test with a knife. When you slice through the cream and it remains stable, then it's fine. A second trick which I prefer is to whip the cream for as long as you think is enough, and then put the bowl upside-down. If the cream stays inside you can be sure it is right. If it comes off you had bad luck and you need to start all over again :P. And please don't overdo it! If you whip it for too long the cream will curdle, which is not nice and you will still have to start all over again :(
6. After the batter is cool, peel the bananas and cut into two longitudinally. Place them on top of the cake so that it is completely covered and then put the cake ring around it.
7. After that, you start with the Vanilla pudding...but you have to be quick, otherwise the bananas will brown.
8. Cook the vanilla pudding. I simply used a instant pudding pack. Yeah... i can hear you groan - shame on me! :D Unfortunately I don't have a good pudding recipe yet. I've tried some before, but none of them was awesome. So, sorry guys.... But however you do your pudding it should be 0,5 litre.
9. When you finish cooking it, it has to cool down. But you can't just put it inside the fridge though, you have to stir it until it is cold! Its helpful if you put your bowl with the pudding inside a bigger one with cold water to speed it up. Don't forget to stir!
As for the gelatine it depends on which gelatine you use. If you have sheets of gelatine you have to add it when you are cooking the pudding. For me, i used the powdered gelatine which you can add to cold things. I added it when the pudding was lukewarm.
10. When the pudding is cold, you add part of the whipped cream ( 600 ml) and mix it with the pudding...so it becomes Vanilla pudding cream. My looked like that...
11. When you finish mixingspread it on the cake. Make sure it has the same thickness everywhere.
Now you are almost done!
12. Take the baking chocolate and let it melt in a heat-resistant bowl over boiling water. When it's melted, take out and stir until almost cold.
I know I have a whole lot of pictures in this post but I couldn't resist to share with you these yummy pictures!
13. Add the rest of the whipped cream to the almost cold chocolate. Its a bit tricky to find the right temperature...because if it's too cold, the chocolate will get hard again, and if too warm the cream will melt.
But I'm sure you will make it!
I just love these two ingredients coming together!
14. Next, spread the chocolate mixture on top of the vanilla pudding cream.
15. Put it inside the fridge for 1-2 hours.
When you remove it from the fridge you have to remove the cake ring carefully.
You can use a knife to loosen the cream from the ring. I didn't like the way the top of the cake looked like so I used a fork to make some wavy design. But it's up to you...
My cake was a bit too high because I used a small cake pan.
And this is how the cake turned out!!!
And now lets start enjoying this cake :D
Oh, and by the way, this cake tastes much better the next day when the flavour of the bananas has gone through the cake and the cream! *_* See you
I knew I had to do this cake at least 2 times before the wedding. This weekend, I was off work and decided to try. I was kinda nervous ... I don't know why. But...
.... lets see! :D
So what do we need???
For the batter:
- 4 eggs
- 180g powdered sugar
- 1 pack vanilla sugar (about 2 teaspoons)
- 150g flour (about 1 cup plus 3 tablespoons)
- 1 teaspoon baking powder/soda
- 4 tablespoons lukewarm water
Topping:
- 5-7 bananas
- 1 pack Vanilla pudding to cook
- 12 sheets gelatine or about 60g of powdered gelatine
- 1 litre whipped cream
- 200g baking chocolate
Also, you will need a cake ring to put around the cake for the cream. If you don't have one you can also use the ring which is around the cake pan.
Now let's start with the batter...
1. Separate the yolks from the egg whites. Add the vanilla sugar, powdered sugar, flour, baking soda and the lukewarm water to the yolks and mix until it is a smooth mixture.2. Beat the egg whites until fluffy. You can add a dash of salt to it, it helps to let it rise nicely.
3. Next, fold in the whisked egg whites into the batter mixture. But be careful here! DO NOT USE A MIXER, it will ruin the texture and the batter won't be nice and fluffy. Also, don't mix it too much, or too fast. Only so much that the batter is nicely mixed.
Can you see the "fluffiness" :D
The cake pan should be 28cm/11 inches. It could also be slightly bigger. A smaller one will make the cake too high though.
4. Fill the cake pan and place inside the oven for about 15-20 min at 180 C / 350 F. Check on the cake at 15 minutes.
Consider your own oven... :) For me I had to turn the pan around because our oven does not heat evenly. The cake is ready when it is golden-brown or a toothpick comes out clean after inserting it in the middle of the cake!
5. Now you have to let the cake cool down first before you can continue.... in the meantime you can whip the whipping cream and put it in the fridge.
Guess you know the trick to check if the whipping cream is ready. But for those of us who just discovered their baking and cooking passion...I will tell you the secret. Whip it and test with a knife. When you slice through the cream and it remains stable, then it's fine. A second trick which I prefer is to whip the cream for as long as you think is enough, and then put the bowl upside-down. If the cream stays inside you can be sure it is right. If it comes off you had bad luck and you need to start all over again :P. And please don't overdo it! If you whip it for too long the cream will curdle, which is not nice and you will still have to start all over again :(
6. After the batter is cool, peel the bananas and cut into two longitudinally. Place them on top of the cake so that it is completely covered and then put the cake ring around it.
7. After that, you start with the Vanilla pudding...but you have to be quick, otherwise the bananas will brown.
8. Cook the vanilla pudding. I simply used a instant pudding pack. Yeah... i can hear you groan - shame on me! :D Unfortunately I don't have a good pudding recipe yet. I've tried some before, but none of them was awesome. So, sorry guys.... But however you do your pudding it should be 0,5 litre.
9. When you finish cooking it, it has to cool down. But you can't just put it inside the fridge though, you have to stir it until it is cold! Its helpful if you put your bowl with the pudding inside a bigger one with cold water to speed it up. Don't forget to stir!
As for the gelatine it depends on which gelatine you use. If you have sheets of gelatine you have to add it when you are cooking the pudding. For me, i used the powdered gelatine which you can add to cold things. I added it when the pudding was lukewarm.
10. When the pudding is cold, you add part of the whipped cream ( 600 ml) and mix it with the pudding...so it becomes Vanilla pudding cream. My looked like that...
11. When you finish mixingspread it on the cake. Make sure it has the same thickness everywhere.
Now you are almost done!
12. Take the baking chocolate and let it melt in a heat-resistant bowl over boiling water. When it's melted, take out and stir until almost cold.
I know I have a whole lot of pictures in this post but I couldn't resist to share with you these yummy pictures!
13. Add the rest of the whipped cream to the almost cold chocolate. Its a bit tricky to find the right temperature...because if it's too cold, the chocolate will get hard again, and if too warm the cream will melt.
But I'm sure you will make it!
I just love these two ingredients coming together!
14. Next, spread the chocolate mixture on top of the vanilla pudding cream.
15. Put it inside the fridge for 1-2 hours.
You can use a knife to loosen the cream from the ring. I didn't like the way the top of the cake looked like so I used a fork to make some wavy design. But it's up to you...
My cake was a bit too high because I used a small cake pan.
And this is how the cake turned out!!!
And now lets start enjoying this cake :D
Oh, and by the way, this cake tastes much better the next day when the flavour of the bananas has gone through the cake and the cream! *_* See you
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