Cake
Description
This is the most unusual cake—and one of the easiest to make at that. Pleasantly homemade, understated, and cozy. It’s not tricky to prepare at all; you won’t even need electric mixers for the batter—simply stir all the ingredients with a spatula. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for the sponge cake. You can use any nuts you prefer. In this recipe I use walnuts. Cinnamon is optional.
- 2
Step 2
Sift the wheat flour through a fine sieve into a bowl of a suitable size.
- 3
Step 3
Add sugar, baking soda, cinnamon, and a pinch of salt to the flour, and whisk the dry ingredients together.
- 4
Step 4
Drain the syrup from the pineapples and dice them.
- 5
Step 5
Mash a ripe banana with a fork or cut it into pieces of any size.
- 6
Step 6
Toast the nuts in a dry skillet and chop them into crumbs.
- 7
Step 7
Crack the eggs into a separate bowl and mix them with a fork. Pour in the vegetable oil and stir the mixture again. There is no need to whisk anything.
- 8
Step 8
Combine the dry ingredients, prepared fruit, nuts, and liquid component and mix so that all dry ingredients absorb moisture and there are no unmixed pockets in the batter.
- 9
Step 9
Prepare a tin for baking the sponge layers. I use a 23 cm springform tin. You can divide the dough into two layers (470–500 g each), or bake a single layer and increase the baking time.
- 10
Step 10
Bake the sponge cake in an oven preheated to 180°C for 30–40 minutes. Check doneness with a thin wooden skewer.
- 11
Step 11
Remove the finished sponge cake from the pan and cool completely on a wire rack.
- 12
Step 12
Wrap the sponge cakes in plastic wrap and put them in the refrigerator while you prepare the cake cream.
- 13
Step 13
To make the cream, take the cream cheese and butter out of the refrigerator ahead of time.
- 14
Step 14
In a bowl, combine cream cheese, lime zest, butter, and confectioners’ sugar.
- 15
Step 15
Beat the cream ingredients until the mixture is smooth, glossy, and uniform.
- 16
Step 16
Assemble the cake by layering the sponge layers with some of the cream. Spread the remaining cream over the top layer, smooth it evenly, and decorate as desired.
- 17
Step 17
Cool the finished cake in the refrigerator. The sponge cake will turn out porous and moist thanks to the bananas and vegetable oil.
- 18
Step 18
Canned pineapple, cinnamon, and bananas give the dessert an extraordinary aroma of spices and fruity freshness.
- 19
Step 19
The baking is ready. Serve with tea.