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Sweetness islands

- What would make you happy as a cake for your birthday?

- a banana cake!

- ......

was a heartfelt, I had to take me there (at the same time, I not only ask!). Except that I did not see too how to accommodate banana cake and lightness. So I nosed, until I came across the blog of Eryn, wild kitchen.

Warning! If you click, make sure you have a few hours before you, you will not know which way the disc! This site is a goldmine.

I am greatly inspired by her recipe for the Ambarina , adding a layer of caramelized walnuts as in that of his tarts with banana, a little crunchy. Without the chocolate chips, not to increase the flavor. All without pastry, just to get a real birthday cake. It consists of:

- A biscuit dipped lemon and rum with pieces of nuts

- A thin layer of caramelized nuts mouliné

- A Bavarian banana

- A mirror rum

First test of multilayer cake, and I really want to repeat! Believe me if you want, but even after a good meal, he went like a letter in the mail.

Sweetness Islands

(for 6 / 8 people)

& lemon rum soaked sponge with pieces of nuts

- 3 eggs
- 60 g sugar
- 75 g cornflour
- 1 pinch of baking
- 1 pinch of salt
- 25 g chopped walnuts

Butter a cake pan of 22 cm in diameter, and cover the bottom of a disc of greaseproof paper.

Crush the nuts finely enough.

In a bowl, beat yolks with sugar until it whitens. Add the cornstarch and baking, whisk again to mix. Add nuts, mix.

Beat the egg whites until stiff with a pinch of salt. Incorporate them into two time preparing Previous: 1 / 3, stirring vigorously to soften the paste, remaining 2 / 3 very delicately, to a rubber spatula, lifting the weight well.

Pour into pan and bake 15 minutes at 180 ° C . Immediately remove from pan upside down on serving platter. Pack in a circle 20 cm in diameter, previously buttered and floured, too (I used a circle adaptable in size to tighten).

Put the bowl and beaters from mixer in the freezer, with a carton of full cream, so they are very cold to make the Bavarian cream.

Syrup punchage

- 100 g sugar
- 50 g of water
- The filtered juice of 1 lemon
- 1 tbsp dark rum

During

biscuit baking, boil water and sugar in a saucepan. Remove from heat, add lemon juice and rum filtered. Apply generously brush the biscuit syrup gradually. Cool everything.

Mouliné caramelized walnuts

- 60 g walnuts
- 15 g of water
- 30 g sugar
- 6 oz butter

Brown the whole walnuts in small skillet for 2-3 minutes, shaking the handle. Away immediately in a bowl to stop the cooking.
Meanwhile, in a small saucepan, boil water with sugar, then at 115 ° C. Off the heat, add nuts browned, stir quickly to the wooden spoon a few seconds, until nuts are coated with sugar (they must bleach). Then recover over high heat, stirring with a wooden spoon until sugar is dissolved, caramelized walnuts and coating. Remove from heat, add butter, mix well and pour over a sheet of parchment paper, taking them out as you go. Once cured, the mills and sprinkle the biscuit soaked. Well spread and compacted to the finger to put a thin layer evenly.

Bavarians with banana

- 200 g peeled bananas

- 20 cl whipping cream, whole
- 80 g sugar
- 5 g gelatin (2.5 g of 2 sheets)

Butter the top of the circle, line with parchment paper and butter the paper. Soak gelatin
10 minutes in cold water. Mix the mashed bananas, pour into a saucepan with the lemon juice and sugar filtered. Heat, stirring. Remove from heat, add the softened gelatine, stir well and let cool (it is possible accelerate the process by immersing the pot in a tub of cold water, stirring from time to time). Mount
the cream with icing sugar (think of using a bowl and whips very cold by placing them in the fridge or freezer before), incorporate very gently mashed banana cooled, lifting the weight well with a spatula. Pour over the biscuit covered with soaked nuts and refrigerate 2 hours .

Mirror rum

- 2 eggs
- 150 g sugar
- 100 g of water
- 3 g gelatin (1.5 g of 2 sheets)

Soak gelatine 10 minutes in cold water. Lightly beat the eggs (whip hand), add water, mix well and strain over a pan through a fine sieve. Add the sugar, mix again.
Simmer without ceasing to beat (small whip hand) for 2-3 minutes, until the mixture fades. To the boil, remove from heat, add rum, stir, then add the softened gelatine, mix again. Cool (by immersing the pot in a tub of cold water, stirring) then pour over the Bavarian banana. Refrigerate overnight . Carefully unmold and decorate.

Eryn advocated burning the mirror before serving, but besides that I do not have a torch, I was afraid of any damage at the last moment.
For the rest, I took her recipe almost word for word, everything is so clear!