Banana cream cake

The Sheets

In a large bowl, we put the eggs, sugar, salt, lime zest, and vanilla sugar. We mix the ingredients at the highest speed until the mixture triples in volume and becomes fluffy and a deep yellow. This step is essential, as the air incorporated into the eggs will give the sheets a light and airy texture. Once we have obtained a consistent foam, we gradually add the sifted flour, mixing with a spatula using gentle, up-and-down motions. It is important not to mix too vigorously, so as not to destroy the air in the mixture.

After fully integrating the flour, we pour the mixture into a baking tray lined with parchment paper, leveling the surface with the spatula. The tray should be of appropriate size, so that the mixture is not too thick, allowing it to bake evenly. We preheat the oven to 180 degrees Celsius and place the tray inside, letting the sheets bake for about 12-15 minutes, or until they turn golden and pass the toothpick test.

Meanwhile, we take care of the filling. We can choose a vanilla, chocolate, or fruit cream, depending on our preferences. We prepare the cream according to the instructions, making sure to let it cool slightly after cooking. When the sheets are ready, we take them out of the oven and let them cool completely on a rack. Once the sheets have cooled, we carefully cut them into equal-sized pieces.

To assemble the dessert, we take the first sheet and spread a generous layer of cream on it, then place the second sheet on top. We continue the process until all the sheets are used and layered, finishing with a layer of cream on top. We decorate, if desired, with fresh fruits, grated chocolate, or coconut flakes for an extra touch of flavor and aesthetics. We leave the dessert in the refrigerator for a few hours so that the flavors blend perfectly and the sheets become softer. Before serving, we cut into portions and enjoy a fine delicacy, full of refined tastes.

 Ingredients: For the sheets: 4 eggs, 60 g sugar, 50 g flour, 10 g cocoa, 1 vanilla sugar, 1/2 teaspoon baking powder, a pinch of salt, lemon/lime zest. For the cream: 500 g bananas (peeled), 250 ml milk, 60 ml liquid cream, 60 g sugar, 50 g butter, 40-50 g starch, a pinch of ground vanilla, 1-2 tablespoons lemon juice.