Fruit cake - banana - almost all my family members love recipes for airy, creamy and not overly sweet cakes. The exception is my dear son-in-law who also likes those "old-fashioned" cakes, very sweet and with a lot of nuts and sugar. And every year, for all birthdays, I come up with recipes for how and what to make - similar, yet different.
This year I decided to try a variation of the fruit cake recipe, where I used bananas and tangerines. The occasion was special - my dear dad's 80th birthday, so the cake was decorated in that spirit.
Fruit cake - banana - Marijana Primc Anastasijević
Fruit cake - banana - almost all my family members love recipes for airy, creamy and not overly sweet cakes.
Text
- 2 eggs (whole)
- 8 spoons of sugar (crystal)
- 8 tablespoons of milk (from the fridge)
- 8 tablespoons of oil
- 4 tablespoons of flour (for cookies)
- 4 tablespoons starch flour (Gluten)
- 1 tablespoon of cocoa powder
- 0,5 bags of baking powder
Soaking the bark
- 1 dcl milk
- 3 tablespoon of rum
File
- 1 bag of vanilla pudding
- 1 bag of bourbon vanilla pudding
- 3 tablespoons sugar (crystal)
- 7 dcl of milk
- 0,5 liter of sweet cream (for whipped cream)
- 6 pieces of bananas (3-6 pieces, depending on the size)
- 1 piece of tangerine (juice only)
- 1 piece of tangerine (cut into strips for decoration)
- Turn on the oven at 200 degrees. Then separate the yolks and whites. Beat the egg yolks with sugar until foamy, and make a cream from the egg whites, which you will add to the dough for the crust after all the other ingredients.
- Add the rest of the crust dough ingredients to the beaten egg yolks and sugar, exactly in the order listed and mix well each time. At the end, whipped egg whites are added.
- Line the cake mold (pot, tray - if desired) with baking paper and pour in the mixture for the crust, which will be thin. Reduce the oven temperature to 180 degrees and insert the crust dough to bake for about 20 minutes. The crust is cooked when you insert a thin long knife into the center and nothing remains on it.
- While the crust is baking, cook the puddings - as usual, pudnig is cooked like this - as they are two different flavors, I cook each one separately, but you can do both together. Basically, heat part of the milk, shake the pudding powder into a deep bowl, add sugar and mix the mass with the milk that you separated from the amount you are heating. When the milk is heated, remove it from the heat, slowly pour in the pudding mixture, stirring constantly. Return to the heat, not too high, and stir until the mixture thickens. Remove from the heat and let cool, stirring occasionally to prevent the crust from sticking.
- While the pudding is cooling, make the whipped cream. (To get a thick and compact mass, keep the cream in the refrigerator until the moment of use. When you pour it into a bowl, mix with a mixer at the lowest power /1. Be careful not to mix for too long, because mixing too long can separate the fat and water, and actually ruin it whipped cream.)
- The crust should be ready by now. Take her out. Transfer to a serving plate, remove the paper and let cool for at least 5 minutes.
- Soak the crust with the above milk and rum dressing. Spend it all, even though it may seem like a lot.
- Cut the bananas - it's faster to cut them in half, then cut them lengthwise into slices, or you can also cut them into rings. Sprinkle tangerine juice over the sliced bananas (you can also use lemon, but I prefer tangerine).
- Mix the cooled puddings, if you cooked one at a time, (make sure it's really cold before mixing in the heavy cream) and mix in half the cream.
- Spread the soaked and cooled crust with half of the cream, arrange the sliced bananas, then spread the rest of the cream. (If your pudding is a little thinner - if you work at room temperature it may not harden enough immediately, put everything after the first spread of cremon in the freezer for 2 minutes or in the refrigerator for 10 minutes. This will make it easier to arrange the bananas and a new layer of cream.)
- Spread the rest of the whipped cream over the cream - roughly (or if you have a decorating syringe, use it). Everything else is up to you and your creativity.
And I decorated with tangerine leaves, as in the picture.Pleasant.
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