Not Just a Holiday Cake
A cake that is not just for holidays. A banana cocoa sponge, smooth vanilla cream and whipped cream with strawberries and coconut make an impressive dessert. For a clean slice, it is important to cut the sponge properly.
Prep: 2 h
Cook: 1 h 15 min
Servings: 1
Method
01.
Grease the baking tin with fat and dust it with coarse flour. Preheat the oven to 175 °C.
02.
Peel the bananas and mash them in a bowl with a fork or grate them on a coarse grater.
03.
Separate the eggs into yolks and whites in two tall bowls. Add a pinch of salt to the whites and whisk them to stiff peaks.
04.
Add the sugar to the yolks, stir, then pour in the hot water. Whisk together until thick and foamy, then slowly whisk in the mashed bananas.
05.
Mix the flour with the baking powder and gradually whisk this dry mixture into the yolk foam. Finally, fold in the whisked egg whites.
06.
Take out two thirds of the batter and stir in the cocoa mixed with a little flour so that no lumps form. Leave the remaining third plain.
07.
Spoon the batter alternately into the centre of the prepared tin – always 2 tbsp dark batter and 1 tbsp light batter.
08.
Place the tin in the preheated oven and bake for about 20 minutes at 175 °C, then reduce the temperature to 170 °C and bake for approximately 50–55 minutes, depending on your oven. Test whether the sponge is done by inserting the tip of a sharp skewer; if it comes out clean, it is ready. Leave the sponge to cool.
09.
Prepare the vanilla cream according to the packet instructions.
10.
At the same time, prepare the whipped cream for decorating. Mix the icing sugar with the cream stabiliser and slowly sprinkle it into the whipping cream. Whisk until stiff and keep chilled.
11.
Cut the cooled sponge in half horizontally. Spread the bottom layer with a sharper jam (such as blackcurrant, raspberry or gooseberry) and some of the vanilla cream.
12.
Put the cake back together and lightly drizzle the top with the milk mixed with rum. Spread the remaining cream over the top and sides of the cake. Then coat the sides with a thin layer of whipped cream and roll them in coconut.
13.
Decorate the cake with the remaining whipped cream and strawberries as you like.
