Winter cake

Winter Cake with Vanilla and Bananas

Happy birthday to my mom, the heroine with two princesses and a king! Today, I invite you to prepare a special dessert together that reminds us of the warmth of home and the unconditional love of our loved ones. This delicious vanilla and banana cake is perfect for celebrating important moments in our lives, and its inviting aroma will make any meal more festive.

A Short Story About Our Cake

Cakes have been an essential part of holiday traditions around the world, symbolizing joy and celebration. Whether it's a birthday or a success, a well-prepared cake can turn an ordinary moment into a memorable one. Today's recipe combines the delicacy of a fluffy sponge with the intense flavor of bananas, all covered in a fine white chocolate glaze. It's an excellent choice for any occasion, especially to bring a smile to my mom's face, who always spoils us.

Preparation Time
- Preparation time: 30 minutes
- Baking time: 25-30 minutes
- Total time: 2 hours and 30 minutes (including cooling time)
- Servings: 10 servings

Ingredients

For the sponge:
- 6 eggs
- 250 g sugar
- 50 ml oil
- 100 g flour
- ½ packet baking powder

For the syrup:
- 4 tablespoons sugar
- 250 ml water
- Rum essence

For the vanilla cream:
- 1 packet vanilla cream (like Creme Ole)
- 200 ml liquid cream
- 200 ml milk
- 3 bananas
- 50-100 g chocolate balls

For decoration:
- 300 g white chocolate
- 100 ml liquid cream
- 1 package of ladyfingers
- 1 package of cocoa ladyfinger sheets
- 100 g coconut

Step-by-Step Instructions

Preparing the Sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure the bowls are completely clean, without any traces of fat or water, to achieve a perfect meringue.

2. Beating the egg whites: In a large bowl, beat the egg whites with a mixer on high speed until you get a stiff foam. Gradually add the sugar, continuing to mix until the mixture becomes glossy and firm.

3. Mixing the yolks: In another bowl, mix the yolks with the oil. Once well combined, add this mixture to the egg whites, gently folding with a spatula to avoid deflating the egg whites.

4. Adding the flour: Sift the flour together with the baking powder and gently fold it into the egg mixture.

5. Baking the sponge: Pour the mixture into a springform pan lined with parchment paper. Bake in a preheated oven at 180°C for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely on a wire rack.

Preparing the Syrup

6. Caramelizing the sugar: In a small saucepan, add the 4 tablespoons of sugar and let it caramelize lightly. Be careful not to burn it!

7. Adding the water: Once caramelized, carefully add the water. Stir until the caramel dissolves completely.

8. Finishing the syrup: Add the remaining sugar and the rum essence. Let it simmer for another 2-3 minutes, then allow to cool.

Preparing the Cream

9. Mixing the ingredients: In a bowl, combine the packet of vanilla cream with 200 ml of milk and 200 ml of liquid cream. Beat with a mixer until it thickens and becomes a smooth cream.

Assembling the Cake

10. Cutting the sponge: Once the sponge has cooled, cut it into 3 equal layers.

11. Assembling the cake: In the springform pan, place the first layer. Generously soak it with the prepared syrup. Slice the bananas thinly and place half of them over the sponge. Spread half of the cream, then sprinkle the chocolate balls.

12. Repeating the process: Place the second layer, repeating the same steps: syrup, cream, bananas, and chocolate. Finally, place the last layer, soaking it less to avoid making it too moist. Cover with plastic wrap and refrigerate the cake for 2 hours.

Decorating the Cake

13. Melting the chocolate: In a bowl, melt the white chocolate with 100 ml of liquid cream over a double boiler. Allow to cool slightly.

14. Glazing the cake: Remove the cake from the refrigerator and pour the melted chocolate over it, letting it drizzle down the sides. Sprinkle the coconut on top.

15. Building the cottage: From the ladyfinger sheets, cut squares of about 7 cm. Insert each square into the cake with a toothpick to form the walls. Decorate with drawn windows and doors. Use skewers to support the roof, pouring melted chocolate over it.

16. Finalizing the decoration: Create a fence with the ends of the ladyfingers soaked in syrup, inserting them into the cake. Add a few sprigs of pine around the cottage as a final touch.

17. Letting the cake cool: Cover the cake with plastic wrap and refrigerate overnight to set and meld the flavors.

Practical Tips

- A trick for a perfect sponge: Make sure all ingredients are at room temperature before starting. This helps achieve a fluffy texture.

- Bananas: Choose well-ripened bananas for a sweet and flavorful taste. If you want to add a touch of acidity, you can sprinkle a few drops of lemon juice over the slices.

- Variations: You can change the flavors of the cream by adding cocoa or even almond essence. Also, instead of white chocolate, you can use dark chocolate for a more intense note.

- Serving: This cake pairs wonderfully with a cup of fruit tea or coffee. The slices can be decorated with fresh whipped cream and a few berries for a festive look.

Nutritional Information (per serving)

- Calories: approximately 350 kcal
- Protein: 5 g
- Fat: 15 g
- Carbohydrates: 50 g

Frequently Asked Questions

1. Can I replace the eggs?
For a vegan version, you can use 1/4 cup of applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg.

2. Can the cake be stored?
Yes, the cake can be stored in the refrigerator for up to 3 days, but it is best enjoyed within the first 24 hours.

3. Can I use other fruits?
Absolutely! You can add strawberries, kiwi, or peaches, depending on your preferences and the season.

Now that you have all the necessary details, get ready to enjoy a winter cake that will bring joy and warmth to the hearts of your loved ones. Happy birthday, dear mom!