Banana soufflé cake
Description
It goes perfectly with tea and coffee. For the cake, mini bananas that are fully ripe work best. Because they tend to darken, it is best to use boiled condensed milk or add food colouring. Apply the chocolate 1–2 hours before serving, as the soufflé may release liquid and the chocolate may peel off. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make a banana soufflé cake. Wash the bananas thoroughly and dry them well.
- 2
Step 2
Break the sponge cake into pieces and crush it into crumbs. Melt the butter and mix it with the biscuit crumbs. Refrigerate for one hour.
- 3
Step 3
Set an adjustable ring to 22 centimetres and place it on a serving platter. Spoon the biscuit crumbs inside and press them into an even layer.
- 4
Step 4
Pour cold boiled water over the gelatin and let stand for 30–40 minutes until swollen. Or follow the instructions for your type of gelatin.
- 5
Step 5
Place the cream cheese in a deep bowl and beat until light and fluffy.
- 6
Step 6
Pour the cream into the bowl with the cheese and whisk again until light and fluffy.
- 7
Step 7
Peel the bananas, cut them into pieces, add the lemon juice and blend until smooth. Add the purée to the cheese mixture and beat until smooth and uniform.
- 8
Step 8
Add boiled condensed milk to the mixture and beat again until fluffy.
- 9
Step 9
Bloomed gelatin: melt in a double boiler until liquid. Add two tablespoons of whipped mixture to the bowl with the gelatin and stir. Gradually, while whipping the mixture, pour in the gelatin and mix until smooth.
- 10
Step 10
Pour the whipped mixture into the pan over the sponge layer. Smooth the surface and refrigerate for 8 hours to set.
- 11
Step 11
Melt the white chocolate in a double boiler and pour it over the top of the cake. Refrigerate for one hour.
- 12
Step 12
Decorate the cake as you like and serve it at the table.
- 13
Step 13
Remove from the oven and serve warm or at room temperature.