Banana and sour cherry cream cake

Name: Banana and sour cherry cream cake - Floarea D.
Ingredients: Base 2 eggs 1 egg white 3 tablespoons sugar 3 tablespoons flour 90 g chopped walnuts Cream 3 very ripe bananas; about 500 g 200 ml whipping cream 60 g powdered sugar 120 g chocolate 52% cocoa 10 g gelatin 140 g pitted sour cherries Syrup 2 tablespoons diluted strawberry syrup in water For decoration whipped cre

Dessert - Banana and sour cherry cream cake by Floarea D. - Recipia

Banana and Sour Cherry Cream Cake Very ripe bananas are perfect for desserts, especially when they are no longer appealing to eat as they are. For this cake, I used three bananas, chocolate cream, pitted sour cherries, and a simple walnut base. It’s a cold dessert with a soft base, smooth cream, and a pleasant fruity taste. The base is baked in a mold with a diameter of 18 cm, then cut in half and assembled with cream and cherries. It needs a few hours in the refrigerator to set enough to be removed from the mold and sliced. Quick Info Total Time: approximately 3-4 hours, including cooling and chilling time; baking and cooling of the base are added separately, with no specific time mentioned in the original recipe Preparation Time: not specified exactly Baking Time: until the base passes the toothpick test Servings: not specified; the mold is 18 cm, and the cake can be sliced into small pieces Difficulty: medium Recipe Type: cold cake with bananas, chocolate, and sour cherries Ingredients For the base 2 eggs 1 egg white 3 tablespoons sugar 3 tablespoons flour 90 g chopped walnuts For the banana and chocolate cream 3 very ripe bananas, approximately 500 g 200 ml heavy cream 60 g powdered sugar 120 g chocolate with 52% cocoa 10 g gelatin For the sour cherry layer and soaking 140 g pitted sour cherries 2 tablespoons diluted strawberry syrup For decoration Whipped cream Cocoa powder Strawberry syrup Instructions 1. Preparing the base Before starting, preheat the oven and prepare an 18 cm round cake pan. Line the pan with parchment paper. Separate the eggs. Place the three egg whites in a bowl, add a pinch of salt and the sugar, then beat until stiff peaks form. Gently fold in the two egg yolks. Add the flour and chopped walnuts. The walnuts can be chopped simply in a bag using a rolling pin. Mix until the batter is homogeneous, without overmixing. Pour the batter into the prepared pan and place it in the preheated oven at moderate heat. The base is ready when it passes the toothpick test. No fixed baking time is indicated, as this depends on the oven. Remove the base from the oven and let it cool completely before cutting. 2. Preparing the chocolate cream Pour the heavy cream into a saucepan. Add the powdered sugar and chopped chocolate. Place the saucepan over heat and stir until the chocolate is completely melted. The mixture should not boil. Once the chocolate has melted, remove the saucepan from the heat and let the mixture cool. After cooling, whip the mixture for about 20 minutes. This way, the cream will achieve a consistency better suited for assembling the cake. 3. Preparing the bananas and gelatin Mash or blend the very ripe bananas. Hydrate the gelatin with cold water, then melt it in a double boiler. The amount of water for hydration is not mentioned in the original recipe, so use the method and proportions indicated on the gelatin packaging. Add the melted gelatin to the bananas and mix. Pour the banana and gelatin mixture into the chocolate cream, then mix well. It is important for the chocolate mixture to be cooled before adding the gelatin and bananas. The cream should be uniform, without separate areas of banana or chocolate. 4. Assembling the cake Once the base has cooled, cut it into two layers. Line the cake pan again with plastic wrap. Place the first layer of the base in the pan and soak it with the diluted strawberry syrup. Cut the pitted sour cherries into smaller pieces. Sprinkle half of the cherries over the first layer. Pour the cream over the cherries and level it gently. Sprinkle the remaining cherries on top, then place the second layer of base, previously soaked with the strawberry syrup. Cover the cake and refrigerate for 3-4 hours or as long as possible. The cream needs to set before removing the cake from the mold. 5. Decorating When the cake is well set, remove it from the mold and place it on a serving platter. Decorate with whipped cream, cocoa powder, and a little strawberry syrup. It is easier to slice after it has been properly chilled. For cleaner slices, use a clean knife and cut without pressing down hard on the base. Why I make this recipe often It’s a useful recipe when you have very ripe bananas left over that are no longer eaten as is. The base is made with common ingredients, and the combination of banana, chocolate, and sour cherries is balanced by the slightly tart taste of the fruit. The cake is not very large, made in an 18 cm mold, making it suitable for a family meal or for a few servings of dessert. Additionally, it can be prepared a day in advance and kept chilled until serving. Tips Let the base cool well before cutting. If it is still hot or warm, it may break more easily. Do not let the mixture of cream, sugar, and chocolate boil. It is sufficient to heat the mixture until the chocolate melts. Use very ripe bananas, as they mash more easily and have a more intense flavor. Firmer bananas will not blend as well into the cream. The sour cherries should be pitted and cut into smaller pieces. If they are very juicy, it is best to drain them before use, so that the layer between the base and cream does not become too wet. Respect the cooling time. The cream contains gelatin but needs a few hours to set properly. Substitutions The strawberry syrup can only be replaced with another fruit syrup if available. The original recipe uses strawberry syrup for both soaking the base and for decoration. Chopped walnuts are part of the base composition. No exact substitution is indicated in the original recipe, and changing it may alter the texture of the base. For chocolate, chocolate with 52% cocoa is used. Chocolate with a different cocoa percentage may change the flavor and consistency of the cream. Variations The amount of sour cherries can be distributed differently between the two layers, but the recipe uses half over the first layer and the rest over the cream. For a simple decoration, the cake can be covered with whipped cream and dusted with cocoa, using the strawberry syrup only inside and for soaking. If you prefer a simpler look, you can leave the cake without additional decoration after removing it from the mold. The cream and cherries remain visible when sliced. Serving Ideas Serve the cake cold, sliced. It is best after sitting in the refrigerator for a few hours, as the cream cuts cleaner and the base remains stable. It can be prepared a day in advance and decorated before serving. The whipped cream and cocoa are added when the cake is already removed from the mold. Frequently Asked Questions Can I use less ripe bananas? The recipe is designed for very ripe bananas, approximately 500 g in total. They mash easily and have the necessary sweetness for the cream. Less ripe bananas may have a firmer texture and a less intense flavor. How long should the cake stay in the refrigerator? The indicated time is 3-4 hours, but the cake can stay longer. The important thing is for the cream to be well set before removing the mold and plastic wrap. Why shouldn’t the cream with chocolate boil? The mixture is heated just enough to melt the chocolate. Boiling can affect the texture of the mixture, and the cream will not have the same consistency after cooling and whipping. Can I put whole sour cherries? In the original recipe, the sour cherries are cut into smaller pieces before being placed in the cake. This way, they distribute more evenly between the base and cream, making slicing easier when serving. When can the cake be sliced? After at least 3-4 hours in the refrigerator, when the cream has set. If sliced too early, the layers may shift, and the cream will be softer. Nutritional Values The values below are estimates and are based on the main ingredients of the cake, without an exact amount for the whipped cream used for decoration. The calculation is made for approximately 8 slices. For a slice of about 1/8 of the cake: Calories: approximately 350-390 kcal Protein: approximately 6-7 g Fat: approximately 19-22 g Carbohydrates: approximately 40-45 g Fiber: approximately 3-4 g Values may vary depending on the type of heavy cream, chocolate, size of the bananas, amount of syrup, and decoration used. Walnuts, chocolate, heavy cream, and whipped cream added at the end contribute the most to the caloric intake. Storage and Reheating Store the cake in the refrigerator, covered, until serving. It is a cold dessert and should not be reheated. For good texture and appearance, consume it while the cream is well chilled and set. If left too long at room temperature, the cream may soften, and the slices will not hold together as well.

Banana and sour cherry cream cake

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