Sponge-banana cake with cream and caramel

 

Ingredients (form approx. 24×24 cm or 23×33 cm)

• 4 eggs (L)

• 140g of sugar

• 120 g of cake wheat flour

• 30 g of potato starch

• 1 teaspoon of baking powder

• a pinch of salt

• 500 ml of milk

• 2 yolks

• 70-90 g of sugar

• 40 g of potato starch or 2 op. pudding

Vanilla without sugar

• 1 teaspoon of vanilla extract (or 1 op. sugar)

vanillin)

• 150 g butter (soft)

3-4 ripe bananas (inside and top)

• 1-2 tablespoons of lemon juice (for banana sprinkling)

• 200-250 g of cajmaak / fudge mass (for shingling)

80-120 g of nuts (earth, walnut or hazelnut),

chopped

• 200 ml 30% cream for decoration (optional)

• 1-2 tablespoons of powdered sugar for cream (optional)

 

Preparation

Preheat the oven to 170°C (up-down).

Fill the form with baking paper.

Separate the proteins from the yolks.

Beat the proteins with a pinch of salt on a rigid foam.

Add sugar in batches, mixing until the foam is thick

and shiny.

Add the yolks and mix briefly to the connection.

Sift the flour, starch and baking powder.

Add dry ingredients to the mass in 2-3 batches,

mix with a spatula.

Put the cake into the form and align.

Bake 22-28 minutes, until a dry stick.

Cool the sponge cake completely in form.

Pour from the milk about 120 ml into the cup, pour the rest into the pot

and heat up.

Add yolks, sugar and starch/pudding to the cup, mix

to smoothly.

Pour the mixture into hot milk, stir intensively.

Cook on low heat, stirring until the mass is thick

as a pudding.

Put the pudding into a bowl, cover with foil "to the touch" and cool

to room temperature.

Rub the butter with a blender into a light cream.

Add 1-2 tablespoons of pudding to butter, mixing to

obtaining a uniform cream.

Peel 2-3 bananas, cut into slices, sprinkle with juice

lemons.

Lay the bananas in an even layer on the biscuit.

Spread the cream on a layer of bananas, level

top.

Put the mold in the refrigerator for 30-40 minutes.

Heat the kayak briefly (e.g. in a water bath or several

seconds in the microwave) to a smoother consistency.

Sprinkle the top of the cake with kajmak and spread a thin

layer.

Sprinkle the chopped nuts.

Cut the remaining banana into slices and put it on top.

Put it in the fridge for 3-4 hours to make sure that everything goes well

stabilized.

Whip the cream with powdered sugar (if you decorate).

Apply decoratively on portions or on top of the cake before

giving.