Banana and mascarpone cake
I made this banana and mascarpone cake during a time filled with birthdays when I needed a quick yet substantial dessert that wasn't too fancy. I started with some leftover egg whites, two ripe bananas, and some walnuts. I didn't put much thought into the decoration because it looks quite appealing even with simple embellishments.
Quick Info
Total time: about 3-4 hours, including cooling
Preparation time: 30 minutes
Baking time: 25 minutes for each layer (total of 50 minutes)
Servings: 12-16, depending on how you slice it
Difficulty: medium
Recipe type: cream cake, suitable for birthdays or occasions
Ingredients
Layers
8 egg whites
8 tablespoons sugar
200 g ground walnuts
1 tablespoon cornstarch
100 g flour
Cream
250 g mascarpone (1 container)
2 very ripe bananas
200 ml heavy cream (32% fat)
100 g chocolate (52% cocoa)
150 g powdered sugar
20 g gelatin
Decoration
whipped cream
halved black grapes
chocolate flakes
chocolate syrup
Instructions
1. Layers
1.1. Prepare two baking trays (or the same tray twice) measuring 25x35 cm and line them with parchment paper.
1.2. Beat the egg whites until stiff peaks form, using a high-speed mixer.
1.3. Gradually add the sugar while mixing until fully dissolved and the mixture is firm and glossy.
1.4. Mix the flour with the cornstarch, then add them along with the ground walnuts to the egg whites. Gently fold everything together with a spatula to avoid deflating the mixture.
1.5. Divide the mixture into two equal parts and spread the first half into the prepared tray.
1.6. Bake the first layer in a preheated oven at moderate heat (180°C) for about 25 minutes, until it turns a light golden color.
1.7. Remove the layer from the tray and immediately peel off the parchment paper. Let it cool on a wire rack.
1.8. Repeat the process for the second layer.
2. Cream
2.1. Break the chocolate into small pieces.
2.2. Place the heavy cream and powdered sugar in a small saucepan over low heat, then add the chocolate.
2.3. Stir constantly over low heat until everything melts and combines. It should not boil. Remove from heat and let cool for about an hour.
2.4. While the chocolate cream cools, mash the bananas with a fork or blender to make a puree.
2.5. Mix the banana puree with the mascarpone just until combined. Chill in the refrigerator.
2.6. Soak the gelatin in cold water according to the package instructions, then heat it in a double boiler until completely liquid (without boiling).
2.7. When the chocolate cream has cooled completely, whip it well until fluffy. It doesn't matter if it doesn't fully set, as the gelatin will do its job.
2.8. Pour the liquid gelatin into the chocolate cream and mix quickly to prevent it from setting too abruptly.
2.9. Fold the mascarpone and banana mixture into the chocolate cream with gelatin, mixing with a mixer or spatula until well combined.
3. Assembly
3.1. Clean the tray where you baked the layers and line it with plastic wrap for easier removal of the cake later.
3.2. Place the first layer at the bottom.
3.3. Spread half of the mascarpone and banana cream over the first layer.
3.4. Place the second layer on top of the cream and press down gently.
3.5. Spread the remaining cream over the second layer and level it out.
3.6. Decorate with halved black grapes (cut side up or down, as you prefer).
3.7. Finally, garnish with whipped cream, a drizzle of chocolate syrup, and chocolate flakes.
3.8. Cover the tray and refrigerate for a few hours, or preferably overnight.
3.9. Cut the cake with a knife dipped in hot water to achieve clean slices.
Why I Make This Recipe Often
This cake is helpful when I have a lot of egg whites left and want something a bit more special than classic meringues or pound cakes. It keeps well in the refrigerator, and the combination of mascarpone, bananas, and chocolate is filling without being overly sweet. It's easy to adapt for holidays or any gathering with multiple guests.
Tips and Variations
Tips
Use very ripe bananas for a stronger flavor.
Remove the parchment paper immediately after baking; otherwise, the layer may stick.
Ensure the gelatin is completely melted and does not boil to retain its properties.
Level the cream as evenly as possible for a nice appearance.
Substitutions
You can use plant-based cream if you don't have heavy cream, but the flavor will be slightly different.
Walnuts can be replaced with hazelnuts or ground almonds if you don't have them on hand.
The decorative grapes can be swapped for other fruits (kiwi, strawberries, banana slices), but not all will hold up as well on the cake.
Variations
Instead of chocolate syrup for decoration, melted chocolate drizzled on top works well too.
If you prefer a simpler decoration, the top cream can be left plain or just with whipped cream.
Serving Ideas
Serve chilled, straight from the refrigerator.
Slice with a very sharp and wet knife to prevent the cream from sticking.
It makes a great dessert for festive meals or with a simple coffee.
Frequently Asked Questions
Can I use sheet gelatin instead of powder?
Yes, use the equivalent of 20 g of sheet gelatin, soaked according to the instructions, then melt it in a double boiler just like the powder.
I don't have walnuts, what can I substitute?
Raw hazelnuts, almonds, or even a mix of ground seeds will work, but the flavor will change slightly.
If I don't have mascarpone, what can I use?
Plain cream cheese with a high-fat content is the closest alternative, but it won't have the exact same taste or texture.
Can I make the layers in advance?
Yes, you can bake them a day ahead and keep them at room temperature, well covered to prevent drying out.
Can the cake be frozen?
I do not recommend it, as the texture of the cream suffers after thawing due to the gelatin and fruits.
Nutritional Values
Estimation for a medium serving (out of 16 servings): approximately 270-300 kcal.
Protein: 5-6 g
Carbohydrates: 25-30 g
Fats: 15-18 g
The information is approximate, depending on how thick the cream is or how large the servings are. The cake is quite dense and substantial.
Storage and Reheating
The cake can be stored in the refrigerator, covered, for 3-4 days. I do not recommend freezing, as the gelatin and fruits in the cream change texture after thawing. It is served cold, and reheating doesn't make sense. If left overnight, the flavor becomes more balanced, and the layers soften.
Ingredients: Sheets 8 egg whites 8 tablespoons of sugar 200 g ground walnuts 1 tablespoon cornstarch 100 g flour Cream 1 box mascarpone - 250 g 2 very ripe bananas 200 ml whipping cream 32% fat 100 g chocolate with 52% cocoa 20 g gelatin 150 g powdered sugar Decoration whipped cream grape berries chocolate flakes chocolate syrup
