I am happy to prepare this cake when I expect guests – Humming-bird It tastes delicious, but also impresses with the elegant appearance.
Cake:
- 375 g of wheat flour,
- 345 g bananas,
- 250 g pecans
- 240 ml of rapeseed oil,
- 200 g of canned pineapple,
- 150 g of brown sugar,
- 150 g of white sugar,
- 3 eggs in size L or XL,
- 2 teaspoons of vanilla extract,
- 1 teaspoon of baking powder,
- 1 teaspoon of baking soda,
- 1.5 teaspoons of ground cinnamon,
- ½ teaspoon of ground allspice,
- ½ teaspoon salt.
Cream:
- 450 g cream cheese,
- 450 g of powdered sugar,
- 120 g of soft butter,
- 1.5 teaspoons of vanilla extract,
- 1 pinch of salt.
Chocolate coating:
- 50 g milk chocolate,
- 10 ml cream 36%.
Additionally:
- bananas for decoration,
- kiwi for decoration.
Prepare the cake.
Finely chop the pecans and roast them in an oven set to 150 degrees Celsius for 7-8 minutes. Remove and leave to cool.
In a large bowl, mix the flour, baking powder, cinnamon, allspice and salt.
Bananas and pineapple very thoroughly with a fork or kitchen work. Transfer them to a medium bowl and add all wet ingredients: oil, eggs, vanilla extract.
Pour the wet ingredients into the flour mixture and beat until completely combined. Add pecans and mix.
Put two molds with a diameter of 20 cm with baking paper. Pour the mass evenly into them and put in a furnace set at 180 degrees Celsius for 25-30 minutes or in a dry stick.
Take the bottom out of the oven and leave to cool completely. Each of them is separated into two countertops.
Prepare the cream.
In a large bowl, beat the cream cheese with butter at medium rotation speed of the mixer for about 2 minutes.
Then add powdered sugar, vanilla extract and salt. Whip at low speed for 30 seconds, and then increase the speed to the maximum and mix for 3 minutes to obtain a creamy consistency.
Prepare the topping.
Put the crushed chocolate into a pot and pour with cream. Gently heat the whole, but do not boil. Leave per minute.
Mix the mass until a smooth consistency, and then leave to cool.
Fold the dough.
Place one of the bottoms on a pate or in a cake tin with removable edges. Spread 1/6 of the prepared cream on it. Apply subsequent layers, ending with cream. The next 1/6 of the cream Brush the edges of the dough. Place the last part in the confectionery sleeve and make decorative roses on top.
Pour the chocolate coating on the edge of the dough to create decorative stains.
Cut bananas and kiwi for decoration and put them on top of the dough.
Put the dough in the fridge for at least 3 hours. Serve cold.
Source: NowowoPuje.pl
