Cake with two creams, cherries, and bananas
The cake with two creams, cherries, and bananas is truly a delight for the taste buds. This cake is not just a dessert; it's a culinary experience, perfect for celebrating special moments or simply adding a touch of joy to ordinary days. The combination of creams with juicy fruits makes this recipe a treat you won't forget anytime soon. Let's get started!
Preparation time:
- Total time: 3 hours (including cooling time)
- Preparation time: 1 hour
- Baking time: 30 minutes
- Servings: 12
Ingredients
For the sponge:
- 6 eggs
- A pinch of salt
- 6 tablespoons of sugar
- 4 tablespoons of cold water
- 4 tablespoons of oil
- 12 tablespoons of flour
Cream 1:
- 2 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 400 ml milk
- 2 packets of vanilla sugar
- 100 g mascarpone
- 1 cup of pitted cherries (you can use canned or preserved cherries)
Cream 2:
- 400 g mascarpone
- 4 tablespoons of heavy cream
- 4 tablespoons of Nesquik (or cocoa, if you prefer)
- 3 tablespoons of sugar
- 3 small bananas, sliced
- 18 Petit Beurre biscuits
For soaking:
- 300 ml water
- 3-4 tablespoons of sugar
- Vanilla essence
For the glaze:
- 80 g dark chocolate
- 4-5 tablespoons of milk
The history of the cake
This cake with two creams, cherries, and bananas is inspired by various culinary traditions where combinations of creams and fresh fruits are often used to create amazing desserts. The pleasant acidity of cherries perfectly complements the sweetness of bananas and the creams, offering a balance of textures and flavors. It's a dessert that brings together childhood memories, festive moments, and the joy of sharing.
Steps to achieve a perfect result
1. Preparing the sponge
- Separate the eggs: Start by separating the egg whites from the yolks. It is essential to ensure that no yolk remains when beating the egg whites, or they will not whip properly.
- Beat the egg whites: In a large bowl, add a pinch of salt to the egg whites and begin to beat them with a mixer on high speed. When they become frothy, start adding the sugar, one tablespoon at a time, continuing to beat until stiff peaks form.
- Add the wet ingredients: In another bowl, mix the yolks with the oil and cold water. Pour this mixture over the egg white foam, gently folding with a spatula using up-and-down motions to avoid losing air.
- Incorporate the flour: Sift the flour over the egg mixture and gently mix until well combined.
- Bake the sponge: Line a baking tray with parchment paper and pour in the batter. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes. Check for doneness using the toothpick test. Once done, let it cool completely.
2. Preparing the creams
Cream 1:
- Mix the ingredients: In a saucepan, combine the eggs with the sugar and flour. Gradually add the milk, stirring continuously to avoid lumps.
- Cook the cream: Place the saucepan over low heat and stir constantly until the mixture thickens. Once it reaches the desired consistency, remove from heat and let it cool. After cooling, fold in the mascarpone.
Cream 2:
- Mix the mascarpone: In a bowl, combine the mascarpone with the heavy cream, sugar, and Nesquik (or cocoa). Mix well until you achieve a smooth and creamy consistency.
3. Preparing the syrup
- Boil the water with sugar: In a small pot, boil the water with the sugar for 2-3 minutes, then let it cool. Add the vanilla essence for flavor.
4. Assembling the cake
- Place the first sponge layer: Start with the first sponge layer, soaking it evenly with the prepared syrup.
- Add the vanilla cream: Spread cream 1 (the vanilla cream) over the soaked sponge. Distribute the drained cherries evenly over the vanilla cream.
- Add the biscuits: Dip the biscuits in the syrup for about 2 seconds and place them over the cherries. Continue until you run out of biscuits.
- Add the Nesquik cream: Pour cream 2 (the Nesquik cream) over the biscuits and smooth the surface. Add the banana slices on top.
- Finish with the second sponge layer: Soak the second sponge layer and place it over the cake. Cover with plastic wrap and refrigerate for at least 30 minutes to set the layers.
5. Preparing the glaze
- Melt the chocolate: In a saucepan, place the broken chocolate pieces with the milk over low heat. Stir constantly until melted and smooth.
- Glaze the cake: Pour the glaze over the cake, spreading it evenly. Refrigerate again for about an hour before slicing.
Serving and combinations
Place the cake on a beautiful platter and cut it into generous portions. You can serve it plain or with a scoop of vanilla ice cream for a temperature contrast. Additionally, a glass of fresh fruit juice or a refreshing lemonade can be ideal pairings for this delicious dessert.
Useful tips
- Use quality ingredients: Choose fresh mascarpone and cherries from a reliable source. Fresh fruits will give your cake a unique taste and aroma.
- Prepare the sponge a day in advance: The sponge will cool better and be easier to cut. It will also have time to soak up the syrup, enhancing the texture.
- Experiment with flavors: You can add almond or orange essences for an extra flavor boost. You can also replace bananas with other favorite fruits, such as strawberries or peaches.
Frequently asked questions
- Can I use other fruits?
Yes, you can experiment with various fruits like strawberries or pineapple, depending on your preferences.
- How can I store the cake?
Keep the cake in an airtight container in the fridge. It will stay fresh for 3-4 days.
- Is it possible to make the cake without eggs?
Yes, you can use egg substitutes like banana puree or yogurt to achieve a similar texture.
This cake with two creams, cherries, and bananas is truly a versatile dessert, perfect for both special occasions and simple indulgence. I encourage you to try this recipe and enjoy every delicious bite! Bon appétit!
Ingredients: For the dough: 6 eggs, a pinch of salt, 6 tablespoons of sugar, 4 tablespoons of cold water, 4 tablespoons of oil, 12 tablespoons of flour. Cream 1: 2 eggs, 4 tablespoons of sugar, 4 tablespoons of flour, 400 ml of milk, 2 packets of vanilla sugar, 100 g of mascarpone, 1 cup of pitted cherries. Cream 2: 400 g of mascarpone, 4 tablespoons of heavy cream, 4 tablespoons of Nesquik, 3 tablespoons of sugar, 3 small bananas, 18 Petit Beurre biscuits. For soaking: 300 ml of water, 3-4 tablespoons of sugar, vanilla essence. For the glaze: 80 g of dark chocolate, 4-5 tablespoons of milk.
