Today we will prepare an unforgettable cake "Island of delights".
Perhaps this luxurious cake will be your favorite, and you will bake it for all family celebrations.
The recipe for this cake is quite simple. To prepare sponge cakes you can use the tips given below, or you can just buy ready-made cakes in the store (which is much easier). The main thing is to make sure that they are fresh. This cake can be baked for birthday or any other holiday. It will be appropriate in any solemn occasion. The combination of ingredients is amazing! Do not leave indifferent any gourmet! But the main ingredient is, of course, your love. But, actually, the recipe itself ...
Ingredients:
8 bananas, 300 g of ground walnuts 50 g of chocolate chips, 100 g of cocoa.
For biscuit:
4 eggs, 120 g of sugar, a pinch of salt, 120 g of flour, 50 g of melted butter.
For lubrication - vegetable oil, flour, sugar.
For cream:
400g unsalted butter, 1l of milk, 2 tbsp. spoons of sugar, 2 eggs, half a pint of vanillin powder.
Perfect and insanely delicious biscuit will be obtained from any mistress, if she notes the simple rules set out below.
To biscuit turned smooth and well-risen, you should observe several rules for baking it.
Form preparation. Use a uniform with a flat bottom - it makes it easier to extract a baked biscuit. Lubricate the form with vegetable oil, put a circle cut from parchment or wax paper, also lubricated with oil, to the bottom. For better extraction of biscuit, you can lined not only the bottom, but also the walls of the mold. Mix one tablespoon of flour and sugar and shake in a mold to allow the mixture to cover the bottom and walls. The biscuit that rises when baking will rest on the grains of sugar.
Top. It is desirable that the baked biscuit had a smooth top. To do this, level the surface of the dough in the mold, making a small depression in the center.
Cooling. Leave the baked biscuit in the form for 5 minutes, then remove and cool by removing the debris.
Preparation of biscuit for the cake of our cake:
1. Preheat the oven to 190 degrees. Grease with oil, lay out with paper and sprinkle with flour with sugar a shape with a diameter of 20 cm.
2. Place sugar and eggs in a bowl and put it on a pot of boiling water, while the bottom of the bowl should not touch the water. Whisk the mixture into a firm foam.
3. Remove the bowl from the pan and continue whisking until the mixture cools. Add salt, flour and gently stir with a spoon. Pour with melted butter and mix with the remains of flour. The oil should be liquid, but not hot, it should be poured on the edge, and not in the center of the mixture, otherwise there is a loss of air, and the biscuit will not rise. The oil must be mixed quickly with the dough.
4. Put the dough in prepared form and bake for 30-35 minutes, after baking, cool the cake.
Preparation of light cream:
1. Sugar rub with eggs, pour in the resulting mixture of milk and, stirring, cook the mixture on the fire until boiling. After that, remove the mixture from the heat and refrigerate.
2. In a separate bowl, whisk the butter until it is white, whilst continuing, add the cooled mixture to the oil, mix the ingredients thoroughly. In the resulting mixture, add vanillin or 2 spoons of liquor. And you can add vanillin and liquor.
3. Divide the resulting cream into two equal parts, add cocoa to one of the parts and whisk again until completely dissolved.
Preparation of the cake itself:
1. Put the sponge cake on the table, and cut it with a knife along three smooth parts. Apply 0.5 cm of a light cream to the lower part.
2. Peel the bananas from the peel, and cut into slices 0.5 cm thick. Lay the bananas on the greased corn so that they lie close to each other and sprinkle them on top with ground walnuts and grated chocolate even layer. Top with another cake and repeat the process, varying the ingredients to your taste.
3. Cover the uppermost cake with a layer of cream, then put bananas and nuts on the cream. Next, take the chocolate cream and from above gently smear the whole cake, first the top, and after and the edge of the cake, so that you can not see the cakes and fillings. After, sprinkle only the top of the cake with chocolate chips. The remaining cream is placed in a confectionery bag and decorated with patterns to your taste. If, there is no confectionery bag (cornet), then you can do it yourself: take a plastic bag, and put a cream in the corner. Then take a sheet of paper, turning it in the form of a cap, but leaving a hole in the thinnest part, place in it a bag of cream, before cutting off the tip of the corner. Pressing the bag, push out the cream. Practice for a start on another surface to get used to the homemade cornet. Give vent to fantasy, decorate the cake with all sorts of flowers and spangles, and create your culinary masterpiece.
Enjoy your meal!