Pancake cake with bananas and chocolate mousse

Description

This delicious pancake cake from Italian pastry chef Luke Montersino. Moreover, he has two cakes; one sweet and another not sweet! I decided to still opt for a sweet option! Because the combination of chocolate with banana is very to my taste! IMPORTANT: egg will use a very large, weighing approximately 60-63 g (WITHOUT the shell)! L. Montersino in recipes eggs are usually measured in grams (same as the whites and yolks), so I have simply indicated the number of eggs in the cake and in the dough for pancakes... and not just eggs, but all liquid ingredients are also sometimes measured in grams, as here. The amount of dough for the cake I reduced, otherwise the cake turns out too high and later have to be cut. That's all! Let's get started!

Ingredients

Sugar

85 g
Chicken egg

2 piece
Vanilla

1 g
Salt

1 pinch
Flour

75 g
Potato starch

25 g
Chicken egg

3 piece
Flour

240 g
Milk

400 g
Liqueur

50 g
Leavening agent

15 g
Orange zest

1 Tbsp
Sugar

3 Tbsp
Vanilla

1 g
Whipped cream

375 g
Cream

125 g
Chocolate milk

250 g
Banana

250 g
Butter

20 g
Sugar

30 g
Rum

50 ml
Gelatin

15 g
Banana

1 piece
Sugar

1 Tbsp

Cooking

Let us cook biscuits. To do this, enable the oven to heat up to 175°C. baking (24cm) lubricate lightly with oil and sprinkle with flour. Twice sift the flour and starch.

Mix the eggs and sugar in a small saucepan with a thick bottom. Place on low heat and, stirring constantly, bring the egg mixture up to a temperature of 45°C (use a kitchen thermometer). It is very important to hold the device and so that the thermometer did not touch to the pan. If you don't have a kitchen thermometer, just, stirring constantly, hold the saucepan with the egg mixture on the heat for about 1 minute. As a result, the mixture should be just slightly thinner. Be carefully and don't overdo the eggs can cook!

Then put the egg mixture in the bowl of a stationary mixer (or hand elektromiksera) beat egg mixture until fluffy status in about 10 minutes.

Carefully, in stages add the dry ingredients into the egg mixture, stirring each time turning movements from the bottom up.

Carefully shift the dough in the prepared form. Not leveled and not knock the form on the table. You can just slightly tilt the form, helping the dough be evenly distributed across the surface.

Bake in preheated oven 15-18 min. Readiness of the biscuit, as always, check with a wooden skewer.

To give the cake to cool and then pull it out of shape and put on the grill.

To make pancakes in a bowl break eggs, add sugar, orange zest and a little liqueur. Whisk everything vigorously manually or using electric mixer. Pour the sifted flour in several stages pour in the milk. Mix well. The dough should not be too runny, but easy to drain with a spoon.

Preheat the frying pan for a batch of pancakes and pour the first ladle of the batter on the pan. I want to say that I really like these pancakes. (Prepare them often now). They are fairly dense and very flavorful! Roasted nice and evenly.

Ready pancakes fold stack. They do not even 8-9 pieces. We will need 8 pancakes.

To make chocolate mousse. Chocolate to break into small pieces and add to the bowl. 125 g cream heat, almost boiling. Pour the cream into the chocolate, wait 30 seconds and stir until smooth, shiny mass.

Beat 375g cream until stable peaks (not kill!). Into the cooled chocolate ganache to add a couple of spoons of whipped cream and stir.

Then add the remaining cream and very gently, from the bottom up, stir until combine. To use, remove the cream in the refrigerator.

Bananas peel and cut into slices.

In a frying pan with a thick bottom to pour out all the sugar. To enable the fire is strong enough and wait until the sugar melts and change color to amber. Immediately add the butter and melt it, mixing with caramel.

Put in sauce pan bananas. Gently stir, very quickly fried in caramel, no more than 1 minute, otherwise they will fall apart. Remove immediately from heat and set aside.

Let's assemble the cake. On a work surface to put the two damn. For each pancake put the bananas in the caramel and spread over the entire surface of the pancakes.

To cover every damn second damn.

On the bottom of the form (diameter 26 cm), put baking paper. Spread the remaining 4 pancakes so that they covered the entire area and their edges hanging over the sides of the form. In the center using molds with sharp edges to cut the circle.

Spread a little chocolate mousse.

Put the first couple of pancakes with bananas. Over to spread some more mousse.

Then again pancake "sandwich" and the rest of the mousse, with the exception of just the last 1 tbsp Now to cover all the biscuit. The cake may optionally be impregnated with Amaretto liqueur (I don't). The edge brush with remaining mousse to pancakes stick to it.

At the end to wrap up the pancake to the center.

Very tightly wrap the form with cling film. This will help to protect the cake from drying out and give the edges of the pancakes desired shape. To remove the cake in the freezer overnight.

Before serving, move the cake to a 1.5 hour in a refrigerator. And just before serving to get the cake, to expand the plastic wrap, invert on a serving dish. Remove the sides, bottom and remove plastic wrap. To prepare gelatin for decorating cakes according to the instructions and with a brush spread it over the whole cake. You can sprinkle grated chocolate (I didn't). On top you can decorate the cake with chopped banana as you like! Sprinkle on top of banana slices white sugar, if you have a gas burner, caramelizing sugar. If not, simply leave the crystals.

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