Cake-pie, by Corina33
Banana and Chocolate Tart Cake - a delicious combination that blends soft sponge, fine cream, and intense flavors, perfect for any occasion. This recipe is a personalized adaptation of a beloved recipe that will bring joy not only to those who savor it but also to those who prepare it. Let’s start this culinary adventure!
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12
Ingredients for the cake base:
- 2 eggs
- 10 tablespoons of sugar
- 10 tablespoons of flour (or 8 for a less dense base)
- Half a teaspoon of baking powder
- 3 tablespoons of hot water
- 3 tablespoons of oil (for a softer base)
Ingredients for the cream:
- 1 vanilla pudding (70 g)
- 300 ml milk (for better consistency)
- 50 g butter
- 50 g powdered sugar
- 200 ml liquid cream (an essential addition for cream lovers)
- Vanilla essence
- 2 bananas (for a fresh and delicious taste)
Ingredients for the glaze:
- 100 g dark chocolate
- 50 ml milk
Ingredients for the syrup:
- 200 ml water
- 4 pieces of chocolate
- 1 tablespoon of sugar
Preparation:
1. Preparing the base:
Start by preheating the oven to 180°C. In a large bowl, beat the eggs with the sugar until fluffy and light in color. Add the oil and hot water, mixing well. Gradually incorporate the flour mixed with baking powder, using a spatula or wooden spoon, until you achieve a homogeneous mixture.
2. Baking the base:
Prepare a baking tray (if you don’t have a cake tin, you can improvise with a pot, as I did) greased with butter and dusted with flour. Pour the cake mixture into the tray and level it. Bake for 25-30 minutes, or until the base is nicely browned and passes the toothpick test. After baking, remove the base from the oven and let it cool on a cooling rack.
3. Preparing the cream:
In a small saucepan, prepare the pudding according to the package instructions, using only 300 ml of milk for a thicker consistency. Once the pudding has cooled, beat the butter with the powdered sugar until creamy. Add the cold pudding and vanilla essence, mixing well. In another bowl, whip the liquid cream until firm and fold it into the pudding cream.
4. Preparing the syrup:
In a small saucepan, combine 200 ml of water, 4 pieces of chocolate, and one tablespoon of sugar. Place the mixture over low heat, stirring constantly until the chocolate melts and blends. Let it cool slightly.
5. Assembling the cake:
Once the base has cooled, cut it in half. Moisten the first half with the chocolate syrup, then add half of the pudding cream. Place the second half of the base on top, syrup it, and cover with the remaining cream. Slice the bananas and arrange them on top of the cream.
6. Preparing the glaze:
In a small saucepan, melt the chocolate with 50 ml of milk over low heat, stirring constantly. Once the chocolate is completely melted and blended, let it cool slightly, then pour the glaze over the cake.
7. Cooling and serving:
Place the cake in the refrigerator for at least 3 hours (ideally overnight) to set and develop its flavors. When serving, you can add a dollop of whipped cream on each slice for an elegant look and even more delicious taste.
Useful tips:
- Make sure all ingredients are at room temperature before starting to ensure a uniform mixture.
- If you prefer a banana-free version, you can try replacing them with strawberries or kiwi, which pair wonderfully with chocolate.
- The tart cake is delicious served with a scoop of ice cream or a cup of coffee for a pleasant contrast of flavors.
Nutritional benefits:
This cake is rich in carbohydrates from the sugar and flour used, providing quick energy. Bananas add fiber and potassium, while the cream brings a boost of calcium. Additionally, dark chocolate has antioxidant benefits, contributing to heart health.
Frequently asked questions:
1. Can I use whole wheat flour instead of white flour?
Yes, you can use whole wheat flour, but the texture and taste of the cake may change.
2. How can I store the tart cake?
The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.
3. Can I replace the butter with a vegan alternative?
Yes, you can use vegan margarine or coconut oil to create a vegan version of the cream.
The Banana and Chocolate Tart Cake is the perfect choice for a quick, simple, and delicious dessert, ideal for enjoying with family or friends. I encourage you to try it and add your personal touch! Enjoy!
Ingredients: for the base: 2 eggs, 10 tablespoons of sugar, 10 tablespoons of flour (but 8 would have been enough, as the base turned out a bit tough...) half a teaspoon of baking powder, 3 tablespoons of hot water, 3 tablespoons of oil (this wasn't in Corina's recipe, but I thought it would help make the base softer...) for the cream: one vanilla pudding of 70 g, 300 ml of milk, 50 g of butter, 50 g of powdered sugar, 200 ml of liquid cream (this wasn't in Corina's recipe, but I'm addicted to cream) vanilla essence + 2 bananas for the glaze: 100 g of dark chocolate, 50 ml of milk for the syrup: 200 ml of water, 4 pieces of chocolate, one tablespoon of sugar
