Banana Cream Cake

Name: Banana Cream Cake - Geta I.
Ingredients: For the base: 4 eggs; 4 tablespoons of sugar; 3 tablespoons of oil; grated peel of one orange; 0.5 baking powder; 2 tablespoons of cocoa; 4 tablespoons of flour. For the cream: 3 ripe bananas; 200 ml of whipped cream; 3 sheets of gelatin (5 g); 2 small plain yogurts (2 x 125 g); sugar if you wish to add more (150 g); juice from the orange. For decoration: bananas; kiwi; one packet of gelatin (or the remaining sheets from the pack; 3 sheets); fruit juice.

Dessert - Banana Cream Cake by Geta I. - Recipia

I made this cake when I wanted something light and refreshing, without too much hassle. The base is a simple cocoa sponge, and the cream combines bananas, yogurt, and whipped cream – all very light. I added kiwi for decoration, but you can swap it with any fruit you have on hand. Quick Info Total time: about 2 hours (including cooling) Preparation time: 40 minutes Baking time: 20-25 minutes Servings: 8-10 Difficulty: easy-medium Recipe type: refreshing cake, perfect for summer or when you want something without butter and heavy creams Ingredients For the base: 4 eggs 4 tablespoons sugar 3 tablespoons oil grated zest of one orange 0.5 packet baking powder 4 tablespoons flour 2 tablespoons cocoa powder For the cream: 3 ripe bananas 200 ml liquid whipping cream 3 sheets gelatin (approx. 5 g) 2 small plain yogurts (2 x 125 g) sugar to taste (up to 150 g, depending on how sweet the bananas are) juice of one orange For decoration: bananas kiwi 1 packet gelatin or 3 sheets gelatin (whatever is left from the package) fruit juice (I used strawberry juice) Preparation Steps 1. Prepare the base Preheat the oven to 180°C. I use a 20 cm round cake pan lined with parchment paper or greased with oil and flour. 2. Separate the eggs. Beat the egg whites until stiff, then gradually add the sugar, continuing to beat until the mixture is firm and glossy. 3. Add the egg yolks one at a time, then drizzle in the oil while mixing on low speed until combined. 4. Sift in the flour mixed with baking powder, the orange zest, and finally, the cocoa powder. Gently fold everything together with a spatula to avoid deflating the mixture. 5. Pour the batter into the prepared cake pan, smooth it out with a spatula, and bake for 20-25 minutes. Check with a toothpick. Once the base is done, remove it and let it cool completely. I usually leave it in the pan until I assemble the cream. 6. Banana cream Peel the bananas and mash them well. You can use a fork or a blender; the important thing is to make it somewhat of a paste – it's fine if there are small chunks. 7. Soak the gelatin sheets in the orange juice for 5-10 minutes. Once softened, heat the mixture over low heat until the gelatin completely dissolves, without boiling. 8. Whip the cream. When it starts to thicken, add the yogurt and sugar (taste occasionally – if the bananas are very ripe, you might not need all the sugar). 9. Combine the banana paste with the whipped cream and yogurt, then add the dissolved gelatin. Mix everything until smooth. 10. Assembly Pour the banana cream over the cooled base (I leave it in the cake pan, just remove the sides at the end) and smooth it out with a spatula. Refrigerate for 2 hours or until it sets well. 11. Decoration Slice the bananas and kiwi and arrange them on top of the cream. Prepare the gelatin for decoration – dissolve the packet of gelatin according to the instructions, using fruit juice instead of water (I used strawberry juice here). Gently pour it over the fruit to cover it thinly. Chill for another hour, then you can remove the cake from the pan. Why I make this recipe often It's a quick cake, with no complicated steps or expensive ingredients. It's refreshing, not heavy at all, and has a fresh taste. I like that it doesn't require much butter, and the sponge stays fluffy even the next day. It can be easily adapted to whatever I have in the fridge. Tips and Variations Tips - The base must cool completely before pouring the cream; otherwise, it will get too soggy. - The orange juice helps hydrate the gelatin and adds a nice flavor to the cream. - If you have granulated gelatin, hydrate it according to the package instructions. - When heating the gelatin, do not let it boil – if it boils, it won't set. - For decoration, the fruits should be as fresh as possible. Substitutions - Liquid cream can be replaced with whipping cream if that's what you have. - If you don’t want bananas, peaches, apricots, or pureed berries work too. - The orange juice in the cream can be replaced with another natural juice. - If you don’t want gelatin over the fruit, you can just leave the fruit on top. Variations - Instead of a simple cocoa base, you can make a white base without cocoa if you prefer. - You can add a bit of grated lemon zest to the cream for extra flavor. - For decoration, use any seasonal fruit (strawberries, blueberries, grapes). - If you don’t want a cake, you can make the same recipe in individual cups. Serving Ideas - It cuts best with a thin knife, quickly dipped in hot water. - It's delicious cold, straight from the fridge. - It’s great for any summer meal or as a dessert after lunch. Frequently Asked Questions 1. Can I use granulated gelatin instead of sheets? Yes, just adjust the quantity and hydrate it according to the package instructions. Keep the proportion of about 5 g for this cream. 2. Can I replace the fruits in the decoration with others? Yes, any fresh fruit that doesn’t release too much water works – strawberries, peaches, grapes, even thinly sliced oranges. 3. Is the cake too sweet? It largely depends on how ripe and sweet the bananas are. Taste the cream before pouring it over the base and adjust the sugar to your liking. 4. Can I freeze this cake? I do not recommend it, as the texture of the cream does not remain the same after thawing, due to the yogurt and gelatin. 5. What should I do if the base has sunk in the middle? It probably wasn't baked enough or was overmixed after adding the flour. Next time, let it cool slowly and check the baking with a toothpick. Nutritional Values Approximately, a slice from 10 (about 110-120 g) has around 180-210 kcal. Protein 4-5 g, fat 7-8 g, carbohydrates 28-32 g. Values depend on how much sugar and what type of yogurt you use. It's a lighter option compared to cakes with heavy butter cream. Storage and Reheating Store in the fridge, covered, for up to 2-3 days. The base stays fine, and the cream doesn’t harden excessively. Reheating is not recommended. The fruits on top should only be sliced just before serving to prevent oxidation. That's all, the recipe remains easy to adapt and make in any season.

Banana Cream Cake

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