Layered cake with a meringue filling

Layered cake with meringue and bananas: An unforgettable delicacy

If you are looking for a cake recipe that will delight your senses and impress all your loved ones, you have come to the right place! This layered cake with meringue, bananas, and cocoa is a perfect choice for any special occasion or simply to treat yourself. Even though the recipe may seem a bit complex, I promise that every step is simple and rewarding.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 12

Ingredients

Sheet No. 1 (white base)
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour

Sheet No. 2 (cocoa base)
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 2 tablespoons of cocoa

Meringue sheet
- 14 egg whites
- 24 tablespoons of powdered sugar
- 2 tablespoons of flour
- 400 g toasted and ground walnuts
- 1 bottle of vanilla essence
- a pinch of salt

Cream 1 (vanilla and bananas)
- 1 egg yolk
- 40 g sugar
- 85 ml milk
- 2 tablespoons cornstarch
- ½ bottle of vanilla essence
- 45 g butter
- 2 bananas
- cream from 1.5 packets of vanilla (e.g., from Dr. Oetker)

Cream 2 (cocoa)
- cream from 1.5 packets of cocoa (e.g., from Dr. Oetker)

For decoration
- whipped cream
- pineapple

Syrup for soaking (optional)
- 100 ml water
- 4 tablespoons of sugar
- 2 tablespoons of rum
- a little lemon juice

Preparation

Step 1: Preparing the base sheets

1. White Sheet: Start by separating the egg whites from the yolks. In a bowl, beat the egg whites with the sugar until you achieve a white, fluffy, and firm mixture. Gradually add the flour, mixing with a spatula, being careful not to deflate the egg whites. Pour the batter into a rectangular baking pan lined with parchment paper (the size of a student notebook is ideal) and bake in a preheated oven at 180°C for 15-20 minutes. Check with a toothpick if it is baked.

2. Cocoa Sheet: Repeat the process for the second sheet. Beat the egg whites and sugar, then incorporate the flour mixed with cocoa. Pour the mixture into the same pan and bake in the oven at the same temperature and time.

Step 2: Preparing the meringue sheet

3. In a clean bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the powdered sugar, continuously mixing until you achieve a firm meringue. Incorporate the flour and the toasted and ground walnuts, followed by the vanilla essence. Pour the mixture into the pan lined with parchment paper and bake at 100°C with the oven door slightly open or with the fan on until golden, about 1 hour. Allow to cool completely.

Step 3: Preparing the creams

4. Vanilla and Banana Cream: In another bowl, beat the egg yolks with the sugar until they become a white cream. Heat 50 ml of milk, and in the remaining 35 ml, mix the cornstarch. Pour the cornstarch mixture over the warm milk and slowly pour it over the egg yolks, mixing continuously. Cook over low heat, stirring constantly, until thickened. Cover with plastic wrap, touching the surface to prevent a skin from forming. Allow to cool.

5. Beat the butter at room temperature until fluffy, then incorporate the cooled pudding. Add the vanilla essence and mashed bananas. This will be the vanilla banana cream.

6. Cocoa Cream: Prepare the cocoa cream according to the instructions on the packet.

Step 4: Assembling the cake

7. You have reached the most interesting part! Place the first layer (the cocoa base) on a serving platter. If desired, you can soak it with the syrup prepared earlier, which will add extra moisture and flavor. Spread the vanilla banana cream over it, followed by the meringue sheet. On top of the meringue, spread the cocoa cream, and then place the white base, which can also be soaked.

8. To decorate the cake, use whipped cream and garnish with pineapple slices or berries for a fresh and appealing look.

Serving and practical tips

The cake can be served immediately, but it is recommended to let it rest for a few hours in the fridge to blend the flavors. It is an ideal dessert for birthdays, holidays, or simply to indulge yourself!

Frequently asked questions

- How can I make the cake less sweet? You can reduce the amount of sugar in the creams and use dark chocolate instead of cocoa for the cocoa cream.
- Can I replace the walnuts with something else? Of course! You can use ground almonds or hazelnuts, depending on your preferences.
- How long can the cake last? The cake keeps well in the fridge for up to 3 days, but it is best within the first 24-48 hours.

Nutritional benefits

This cake is not only delicious but also offers nutritional benefits. Bananas are an excellent source of potassium and vitamins, while walnuts contain heart-healthy fats. Cocoa flour is rich in antioxidants, making this dessert a healthier choice compared to many other sweets.

Now that you have all the details, all that’s left is to get to work! I assure you that the result will be a spectacular cake that will quickly become your and your loved ones' favorite. Enjoy!