Remo

Blat

To make a fluffy, deliciously fluffy and fluffy batter, start by separating the egg whites from the yolks. Whip the egg whites with 10 tablespoons of sugar, using a mixer on high speed, until they become a stiff, shiny foam. It is essential to get an airy texture, which will contribute to the volume of the batter. Once we have this foam, add the egg yolks one at a time, mixing gently with a spatula or mixer on low speed so as not to lose the air in the whites.

The next step is to gradually incorporate the flour that has been previously mixed with the baking powder. It is important to do this in several stages to avoid the formation of lumps and to ensure even distribution of the ingredients. Finally, add the two tablespoons of cocoa and the vanilla essence, mixing carefully until everything is well homogenized.

Prepare a large baking tray and line it with baking paper, making sure it is securely lined. Pour the mixture into the pan and level it evenly. Bake in the preheated oven at 180 degrees on fan for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the pastry from the oven and cool completely on a wire rack, then cut into two halves, making a bottom and top pastry.

Cream

For the delicious cream, start by putting the cream and chocolate in a saucepan over a low heat. Stir constantly so that the chocolate melts evenly without burning. Once the chocolate is completely melted, allow the mixture to cool slightly, then transfer to the fridge to chill thoroughly. Once the mixture is very cold, we use the mixer to beat it until it becomes a smooth and consistent cream, ready to assemble.

Assembly

To assemble, we take a layer of the pastry and generously brush it with the cherry jam, which will add a touch of tartness and a nice contrast to the sweet cream. On top of the cherry jam, spread the previously prepared white cream and add banana slices, which will provide a wonderful texture and flavor. Next, we place the other layer of the top on top, pressing gently to set.

To finish the cake, decorate the surface with a glaze of melted dark chocolate mixed with a few tablespoons of whipped cream, creating a glossy and savory finish. At the end, we can sprinkle a few almond flakes for extra crunch and an appealing look. I chose to assemble the cake in a deep tray lined with foil, which makes it easy to serve. This cake is extremely creamy and the combination of flavors will delight any dessert lover.