Cold banana and chocolate cake: no oven and layers

Mounted on layers on the plate, with caramelized banana and chocolate cream. An irresistible cold dessert and no oven

Banana frogedly caramelized with rum, velvety chocolate cream and Swiss meringue. A creamy dessert and not disinterest to impress

Enter for 4 people.

Classic (no restriction)

Preparation: 01:00 + pause time + freezing time

Interval: 2:00

Tools

1 pan (s), 1 bowl (s) (- 1 per microwave), 1 dish (s) (of glass for the group), 1 scout flush, 1 spatula (s), 1 bag of pastry and beak of choice (optional)

EQUIPMENT

Conditional + processor or blender + microwave + torch (optional)

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Basic ingredients of the biscuits:

– 150 g of cornstarch biscuits, crushed

– 75 g of butter without salt, melted

Banana ingredients caramelized with rum or liqueur:

– 4 units / mature bananas, cut into slices or how much

– 2/3 cups of sugar

– 1 tablespoon of dark rum (or orange liqueur)

– 1 tablespoon (i) of unwilling butter

Chocolate cream ingredients with jelly:

– 200 g of fresh box or tin cream (without serum) (or sour cream)

– 100 ml of milk

– 1 1/2 tablespoons (s) (soup) of shallow cocoa

– 2 tablespoons (s) (coffee) of colorless and tasteless gelatin

– 3 tablespoons of water (to hydrate the jelly)

Swiss meringue ingredients:

– 2 units (s) large eggs – only the transparents (s)

– 1 cup (s) of sugar

Ingredients to decorate:

– Gusto dark chocolate (Zest) (or chocolate pastry)

Pre-repair:

1. Separate the tools and ingredients from the recipe. For 1 entire recipe – 4 portions, use a 20 cm dish (round or square)
2. Tab the crakeker in the processor or blender and melt the butter in a bowl that can be brought to the microwave.
3. Create chocolate chips (optional) and leaves the pastry for the finish reserved or uses.

PREPARATION:

Prepare the chocolate cream:

1. Dissolve the gelatin in the water according to the packaging instructions, heat slightly and set aside.
2. Heat the milk with the cocoa, mixing until it dissolves.
3. Add the cream and heat – do not boil.
4. Hear from the heat, add the chopped or Calletti chocolate and mix with a spatula or scout flush until it melts completely.
5. When the cream is slightly hot, add the hydrated gelatin and mix until it has completely melted.
6. If you use the canned cream, add the butter (optional) to ensure creaminess.
7. Take to freeze for about 2 hours until you start in Fermo.

Prepare the base of cookies:

1. Mix the cracker crushed with the melted butter up to a wet and modelable crumb.
2. If the mixture is too dry, add a little more melted butter or a little water.
3. Assign the lower part of the plate with the cracker crumbs and press slightly, forming a layer of about 0.5 cm thick, but with a sufficient structure to support the cake group.
4. Take to freeze.

Caramelling the banana with rum or liqueur:

1. Melt the sugar over low heat until it forms a light caramel.
2. Add the rum or orange liqueur. Cook for another 2 minutes over medium heat to evaporate the alcohol.
3. Add the butter and mix until it is incorporated.
4. Add the banana slices and mix for about 2 minutes.
5. Turn off and let it cool at room temperature.
6. Important: the banana must be completely cold before it is positioned on the basis to prevent the humidity from softening the crunchy layer.

Assembly of the cold banana cake, chocolate and meringue:

1. Information based on the biscuits, put the already cold caramelized banana.
2. Remove the cream from the refrigerator, mix with a wire scout (it will not be completely signed you) and distribute on the banana layer.
3. Take to freeze for at least another 2 hours.

The Swiss meringue beaten (prepare when the chocolate cream is firm and mounted on the plate):

1. Mix the clear with the sugar in the mixer bowl.
2. Bring the water bath without touching the bowl in the water and mix always until the sugar completely dissolves.
3. Take the test: rub a drop between your fingers: if you feel the wheat, continue to mix.
4. Remove from the water bath and beat the high -speed mixer until it forms stopped and stopped peaks.
5. On the chocolate cream company on the plate, spread the meringue without completely covering the cake, pulling on some “nozzles” with the back of a spoon. Or if you prefer, put a pastry bag with the beak of your choice and packaging.

Finishing and assembly:

1. For an even more refined presentation, the meringue slightly, if you want (optional)
2. Finish with chocolate chocolate or pastry chips.
3. Keep Cold banana cake, chocolate and meringue In the fridge. Serve very cold.

💡 Extra suggestions:

1. The banana has flown with rum or liqueur: it improves the excess alcohol without alcohol – avoid excess a drink so as not to bitter.
2. It is not advisable to use milk chocolate because the dessert gets a lot of sugar.
3. Ideal cream: you prefer fresh or tin without serum for better creaminess: if you use a box, add the optional butter.
4. Chocolate cream with jelly: stop without turning the pudding; The correct dissolution of the gelatin is essential.
5. Ideal Swiss meringue: brilliant and stable.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.