Banana and condensed milk cake

Name: Banana and condensed milk cake
Ingredients: 6 eggs; 1/8 teaspoon salt; 6 tablespoons sugar; 6 tablespoons ground walnuts; 2 tablespoons flour; 2 tablespoons cocoa; 200 ml water; 3 tablespoons sugar; 1 vial rum essence; 300 g heavy cream; 200 ml Hulala whipping cream; 2 drops red food coloring; 3 tablespoons sugar; 30 g walnuts; 1 teaspoon oil; 250 g mascarpone; 410 g Delatte condensed milk; 200 g whipped cream; 3 gelatin sheets (5 g); 500 ml cold water; 2 bananas

Dessert - Banana and condensed milk cake by Geta N. - Recipia

Walnut brittle covers the banana and condensed milk cake, and the sponge has cocoa and ground walnuts. Bananas and mascarpone cream with condensed milk go between the five layers, and whipped cream covers the outside. I slice it thinly, so the sponge, cream and brittle all fit into one bite. Preparation: 60 minutes. Cooking: 41 minutes. Resting: 12 hours. Total time: 13 hours and 41 minutes. Servings: 10. Approximately 780 kcal and 11 g protein per serving.

Ingredients

For the sponge

6 eggs
1/8 teaspoon salt
6 tablespoons sugar
6 tablespoons ground walnuts
2 tablespoons flour
2 tablespoons cocoa

For the syrup

200 ml water
3 tablespoons sugar
1 vial rum essence

For the whipped cream

300 g heavy cream
200 ml Hulala whipping cream
2 drops red food coloring

For the walnut brittle

3 tablespoons sugar
30 g walnuts
1 teaspoon oil

For the filling

250 g mascarpone
410 g Delatte condensed milk
200 g whipped cream
3 gelatin sheets (5 g)
500 ml cold water
2 bananas

Preparation

1. Separate the eggs. Beat the egg whites with the salt until stiff, add 6 tablespoons of sugar and beat until you have a firm meringue. Fold in the yolks, then add the ground walnuts, flour and cocoa, mixing gently from the bottom up. 2. Line an 18 cm springform pan with baking paper and pour in the mixture. Bake in an oven preheated to 175°C for 30 minutes, until a toothpick inserted into the sponge comes out clean. Leave the sponge to cool, then cover it and leave it for at least 8 hours, until the next day. 3. For the syrup, boil the water with 3 tablespoons of sugar for 3 minutes. Take the pan off the heat, add the rum essence and leave the syrup to cool. 4. Beat the heavy cream with the Hulala whipping cream until firm. Weigh out 200 g for the filling; keep the rest to cover and decorate the cake. Set some aside plain and color the rest red. 5. For the walnut brittle, caramelize 3 tablespoons of sugar in a pan for about 5 minutes, until amber-colored. Add the walnuts and stir quickly. Spread the mixture on an oiled board and flatten it. Once completely cool, grind the brittle in a food processor, fine or coarse, as you prefer. 6. Cut the sponge into 5 layers. Mix the mascarpone with the condensed milk, then fold in the 200 g of whipped cream. Soak the gelatin sheets in 500 ml of cold water, then squeeze them out and discard the water. Melt the gelatin for about 3 minutes over a steam bath with 2-3 tablespoons of cream, then stir it into the rest of the cream. 7. Place the first layer on a serving plate and soak it with syrup. Cut the bananas into not-too-thick rounds and place some on the sponge, then spread over some cream. Continue with the remaining layers, alternating with syrup, bananas and cream, and finish with the last layer. Cover the cake with whipped cream, decorate with the red whipped cream and walnut brittle, then refrigerate for at least 4 hours, until the cream sets.

Notes

Serve a slice with unsweetened coffee. For a gluten-free version, replace the 2 tablespoons of flour with the same amount of gluten-free cake mix; the cake contains eggs, dairy and nuts. Ripe but still firm bananas cut into rounds that keep their shape between the layers. Very thick heavy cream should be whipped cold; watch the whisk and stop the mixer when the cream holds its shape, as it can become grainy after that. An 18 cm springform pan works well for the tall sponge; in a wider pan, it will come out thin and be harder to cut into five layers. I don't rush the walnut brittle's cooling before processing it; while warm, the caramel sticks to the blade and clumps up. When slicing, wipe the blade after each cut, as brittle stuck to it can pull the cream off the sides. The sponge and syrup can be made the day before, and the assembled cake can be kept covered in the refrigerator for up to 3 days.