Cuvee
Cuvee Banana Cake 1 1
#13

Banana Cake, Mascarpone and Salted Caramel

Components
  • Banana Cake
  • Mascarpone Cream
  • Salted Caramel

Banana Cake

Dry Ingredients

150g Cake Flour

6g Baking Powder

0.5g Bicarbonate of Soda

3g Spice Mix (Preferably for dessert use, alternatively use cinnamon)

2g Salt

Wet Ingredients

1 Whole Egg

1 Egg Yolk

160g Treacle Sugar

2 Vanilla Pods (Seeds Only)

200g Banana Puree (Preferably older, more ripe bananas)

30ml Balsamic Vinegar

170g Olive Oil

Meringue

50g White

50g Caster Sugar

Chocolate"

100g Dark Chocolate - Amphora 65% (Chopped into smaller pieces)

For caramelising - see assembly:

200g Caster Sugar

100g Unsalted Butter (Cut into small cubes)

  1. Sift and place all the dry ingredients into a bowl ready for use.

  2. In a benchtop mixer bowl, add the egg, egg yolk, and sugar, and whisk with the whisk attachment until light in colour and fluffy (holds its shape).

  3. At this stage, slowly add the vinegar and olive oil to create a sweet mayonnaise. Once this has been made, set it aside.In another benchtop mixer bowl with the whisk attachment, add the egg whites and sugar to make a meringue. Once the meringue is made, set it aside, as you will now begin to add the ingredients together.

  4. In another benchtop mixer bowl with the whisk attachment, add the egg whites and sugar to make a meringue. Once the meringue is made, set it aside, as you will now begin to add the ingredients together.

  5. Fold the banana puree into the emulsified egg and sugar mixture, then gently fold in the dry ingredients.

  6. Once this mixture is uniform, add the meringue in three parts, gently folding it in with each addition to avoid losing too much air.

  7. Portion the mixture into selected suitable tins or a baking tray, bake at 170°C for 20 minutes or until cooked (dependent on selected tin or baking tray).

  8. Once cooked, allow the cakes to cool. Once cool, place the cakes into an airtight container ready for use (Can be frozen if kept airtight).

  9. In this recipe, a 20cm by 9cm by 5cm deep tin was used for each cake with 250gr raw batter in each.

Mascarpone Cream

Ingredients

250g Mascarpone cream

250g Fresh Cream (35%)

1 Vanilla Pod (Seeds Only)

  1. Add all the ingredients to a benchtop mixer bowl, and using the whisk attachment, whisk the mixture until soft peaks are achieved.
  2. Place the whisked mixture in a suitable airtight container and refrigerate until further use.

Salted Caramel

Ingredients

240g Sugar

200g Cream (35%)

4g Murray River Salt

70g Dark Chocolate – Amphora 65%

3 Vanilla Beans (split and scraped, use the seeds only)

  1. In a heavy-based pot, add some of the sugar and place the pot onto the stove, allowing the sugar to caramelise (keep moving the caramelising sugar). Once mostly liquid, continuously add sugar and mix until all the sugar is melted and caramelised.
  2. Once the desired caramel colour is reached (approximately 155°C) and all the sugar has melted, slowly add the cream and mix carefully until all the cream has been added. Once all the cream has been added, allow the mixture to come to a boil. Once boiling, add the salt and remove the pot from the stove. Allow the mixture to stand for 15 minutes.
  3. Pass the caramel through a fine sieve into a suitable container and let the mixture cool slightly.
  4. Once slightly cool, add the chocolate and vanilla, and using a hand blender, emulsify the chocolate into the caramel until uniform.
  5. Once uniform, pour the caramel into a piping bag, date and label the bags ready for use.
  6. Keep refrigerated (Can be frozen if kept airtight)
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    Amphora 65% Dark Chocolate

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