Everyone prepares the banana nut cake in their own way, in this recipe you can also allow any changes. But one thing will remain unchanged in this cake - the absence of excessive sweetness and its unique tenderness.
It is necessary
- - 200 g of crushed hazelnuts;
- - 125 g sugar;
- - 5 eggs;
- - 1/2 teaspoon baking powder.
- For cream and filling:
- - 600 ml cream 35% fat;
- - 380 g of boiled condensed milk;
- - 4 bananas;
- - 3 sachets of cream thickener;
- - 1 lemon;
- - 2 g vanilla sugar.
Instructions
Step 1
Turn on to preheat the oven to the 175 degrees mark. Separate the yolks from the whites, whisk the yolks with sugar, mix with baking powder and nuts. Whisk the whites into a strong foam, mix in portions with the nut mixture.
Step 2
Cover the baking sheet with baking paper (take a detachable one), pour the resulting dough, put in the oven for 35-40 minutes. The dough rises very well, but after turning off the oven it will settle down a little, while remaining very tender.
Step 3
Peel ripe bananas, cut each in half lengthwise, sprinkle with lemon juice to prevent browning. Cut the cooled biscuit in half horizontally. Put the bottom cake in a split form, generously coat with boiled condensed milk (you can replace it with chocolate paste), put slices of bananas on top.
Step 4
Whisk in the thickened cream and vanilla sugar and place 1/3 of the cream on top of the bananas. Cover with a second crust and top with the rest of the cream. If you do not have a thickener for cream, then you can add a spoonful of gelatin to them, heat in a water bath until it is completely dissolved, then beat the mass thoroughly with a mixer.
Step 5
Delicate banana-nut cake is ready, decorate it with almond petals or melt chocolate, dip the sliced banana slices into it and spread over the cake. In the center, you can decorate with grated chocolate. It is not necessary to chill the dessert in the refrigerator, you can serve it immediately.
