Cake chocolate-banana

Description

This cake I saw on one of the culinary website Natalia (Ruletka). I was fascinated. Some days I studied the recipe, until you decided to make it. And here it is! I made it, but, of course, a little added from himself. It turned out very delicious cake. Natasha, thank you for the recipe. It tastes very sweet, moderately sweet, not greasy. It is for those who loves bananas. Do not be afraid of the large number of ingredients. All products it is better to weigh on the electronic scales. Girls, help yourself! Chefs of all congratulations with the Great holiday!!! All Peace and Good!

Ingredients

Sugar

114 g
Dark chocolate

60 g
Egg white

182 g
Yolk egg

93 g
Almonds

60 g
Corn starch

70 g
Banana

425 g
White chocolate

90 g
Cream cheese

146 g
Cream

700 ml
Lemon juice

10 ml
Gelatin

24 g
Water

225 ml
Dark chocolate

100 g
Butter

50 g
Hazelnuts

60 g
Flakes cereal

70 g
Brown sugar

140 g
Liqueur

3 Tbsp
Cocoa powder

45 g
Dark chocolate

150 g

Cooking

For the cake I used brown sugar, universal, firm Mistral. It is well suited for impregnation and for passage.

First, melt the 60g chocolate in a water bath and let it cool. At this time, whisk the whites (around 6 pieces) to peaks. When they are well beaten, add gradually sugar 88гр.

Next, we need to beat the yolks (4pcs) with sugar (26гр) to increase 3 times. Then mix yolks with melted chocolate. And gradually smeshaem proteins. Mix everything carefully with a spatula from top to bottom.

Now we need to mix dry products. This flour and ground almonds. Beat in the flour with almonds gradually, in 3 stages, in our liquid mass.

Pour immediately in the form and put in preheated oven to 200град. at 16 minutes, I ring 24cm with paper.

This is my sponge cake turned out. Very gentle. Allow it to cool, remove the ring and perevorachivaet, so cools faster.

Now do a crunch. Ready-made cereal mix with chopped hazelnuts. In a saucepan boil the cream, add butter, all mix up. Will break the chocolate, add all to the mixture and let the chocolate dissolve. Cool the mass to room temperature, mix up it with nuts and cereals.

We need to take the paper, draw a circle smaller than our shape, about 23cm. Pour our mixture, smoothed out and put into the freezer.

Make the mousse. Bananas peel, cut, pour lemon and Porirua blender.

In a saucepan warm up the cream (90ml), add white chocolate. Let's stir, let cool. The remaining cream to whip to peaks. Cheese Almette will mix up with the chocolate mass.

Add banana puree and vzobem slightly. Gelatin we need to fill with water (50ml) in advance for 10-15minutes. Give it to swell and then to dissolve. Will smeshaem 2 tbsp. spoons of whipped cream into the gelatin and pour the mixture into the banana mixture. Then, her stirring constantly, add the cream.

Sponge cake cut into 2 parts. Put in a form that will popitem impregnation. Water (100) boil with sugar (50), let cool, add the liqueur or brandy. So, has infiltrated the cake, spread 1/2 the mousse.

Next we need to get out of the freezer our crunch, remove it carefully from the paper, turning, put on mousse. I have no forms of 24cm, so I had to put the paper, and then everything else. I was afraid that the cream may flow out.

Pour the rest of mousse on top of the cake. All set in cold, preferably overnight.

This morning I did glasses. To do this, all products will mix in a saucepan. Sugar (90g), water (75ml), cocoa (45gr), cream (100ml). Put on fire, bring to a boil, 2-3 minutes pokipyatit. 9g gelatin fill with 3 tbsp water, give to swell. Ready gelatin is added to hot mixture. A little give mixture to cool. And immediately pour on cake. This mixture is enough for the entire cake, sides but I decided to decorate differently so I still left, I poured into molds for candy.

Give the glaze to harden for about 2 hours. Then remove the ring.

To decorate the sides I took the stencil chocolate. Cut the tape, glued it with tape on the other side. Were melted chocolate 100g on a water bath and poured on the strip, well it is necessary to smooth out with a spatula. To give a little lie down for 5 minutes and prying with a knife, to take up the tape and applied to the cake. Well pressed and put all into the cold again.

The top I decorated with chocolate (50g) melted butter (30g). All mix up and pour in a plastic bag, cut the corner and can draw. On top I chopped pistachios. I did not put in the ingredients, here is your imagination.

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