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Description

Holidays do not go without desserts and sweets! I suggest you make a delicate, exotic cake from Pierre Herme! A wonderful combination of caramel bananas, chocolate mousse with hints of ginger and lemon! Delicious coconut decoys! This cake will decorate your Christmas table! Or, leave it for a surprise on the morning of the first of January, it will be a great addition to gifts from Santa Claus!

Ingredients

Coconut shavings

50 g
Flour almond

60 g
Powdered sugar

125 g
Egg white

3 piece
Yolk egg

3 piece
Chicken egg

1 piece
Ginger

3 g
Lemon

1 piece
Dark chocolate
Cream

370 g
Banana

400 g
Butter

40 g
Brown sugar

25 g
Water

130 ml
Sugar

100 g

Cooking

So, cakes for the cake baked in advance, it is better to bake them in the evening. Preheat the oven to 150*C. Coconut to grind into flour. Combine the icing sugar, almond meal and coconut flour together.

Beat the whites to thick peaks, gradually adding the remaining icing sugar 35 gr. Gently stir in the dry mixture into the whites.

Form cover baking paper, draw on it the circles by size from the form 24 see Fill dough cooking bag. Put spiral 2 circles with a diameter of less than your circles - about 22 cm Sprinkle sifted powdered sugar your circles. Let stand 10 minutes. Again sprinkle and let stand for another 10 minutes.

Bake cakes in preheated oven for 30-35 minutes. All ovens are different, look at the color of the cake, it should not be very dark. Don't let them to dry, otherwise it will be a cookie and not a biscuit. Remove the cakes from the oven, transfer to a rack and allow to cool completely. Then tightly wrap it with cling film and leave overnight in the fridge.

Bananas should not be overripe. Slice them into circles in the thickness 1 see Drizzle with lemon juice.

Butter 20 g melt in the pan. Place banana circles. Sprinkle cane sugar, brown quickly and drain in a colander. Do it quickly, otherwise you will get banana porridge.

In water 30 ml add 70 g of sugar, put on fire. Bring the syrup up to 125*C. If you do not have a thermometer, bring the syrup to a boil and cook for 3 minutes on medium heat.

Meanwhile, whisk the egg yolks with the whole egg. Not stopping whipping, a thin stream pour the hot syrup. Continue to whisk, until the mixture is white, will not increase in volume by three times and is not cool.

Chocolate melt in a water bath. Meanwhile, grate the lemon zest. And grate the ginger. Enter the zest along with the ginger in melted chocolate.

Whip the cream 250 gr. Enter them in the chocolate. Then gently add the whipped syrup with the yolks. Mousse you need to use immediately!!! PS did the final photo of mousse as I have very hot and it was fast to use!

Small bananas cut lengthwise with a thickness of about 0.5 cm both sides are well sprinkle with lemon juice. My advice: squeeze a bit of juice directly on the cutting Board and slice bananas, then immediately sprinkle again.

The form needs to lay a film. On the bottom put the first Korzh. In a circle of walls, a little obliquely, put bananas.

Next, layer the chocolate mousse 1/3.

Then a layer of caramelized bananas.

Then another half of the remaining mousse and it is the second biscuit Duquesa. And cover all the rest of the mousse. Store overnight in the refrigerator.

For chocolate sauce: Chocolate smash into pieces 50 grams. Put it in a saucepan with a thick bottom, add water 100 ml cream and 50 gr sugar 30gr. Bring to a boil over low heat and cook, stirring with a spatula. The sauce should thicken, but not much, should drain away from the blade. Remove the saucepan from the heat and set aside.

Chocolate glaze: Chocolate 100 g to break into pieces. In a saucepan with a thick bottom, bring the cream 80 g to a boil. Remove from heat and add chocolate pieces, stirring well each time. When all the chocolate is added, cool your frosting to 60*C. then add pieces of butter, stirring as little as possible.

Mix chocolate sauce and chocolate icing. The mixture should be homogeneous, smooth and shiny! This icing is used warm. Pour using ladle your products! If your glaze has cooled and become very thick, heat it, stirring, on a water bath.

Remove the cake from the refrigerator, remove from the mold. On top, spread the frosting across the whole surface. Allow the glaze to harden in the fridge, then sprinkle it with coconut. The cake is very tender. Stored in the fridge!

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