Chocolate Banana Cream Cake

Steps

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  1. In turns let’s bake in the multicooker 2 sponge cake layers from 4 eggs then cut each cake layer in halves. As a result we’ll get 4 chocolate cake layers. For preparation of the first cake layer let’s carefully separate 4 egg yolks from egg white. Put aside egg whites and add 70 g of sugar to yolks. Let's whip up mixture with the mixer for 5 minutes to obtain fluffy light cream. Ingredients for 2 sponge cake layers: eggs - 8 pcs; wheat flour - 220 g; sugar - 280 g; boiled water - 160 ml. vegetable oil - 200 ml; cocoa powder - 80 g; corn starch - 40 g; baking powder for the dough - 4 tsps; salt - a pinch.
  
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  2. Then let’s pour in 100 ml of the purified vegetable oil in the received mixture.
  
  
  
  
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  3. Further add 40 g of sifted cocoa powder. Let's carefully mix to homogeneous consistence by means of the mixer.
  
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  4. In the received substance let’s pour in fiercely boiled water. Again we will stir with the mixer, trying to obtain even texture of mixture.
  
  
  
  
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  5. In separate ware we’ll combine 110 g of wheat flour, 20 g of corn starch and 2 teaspoons of baking powder. Thoroughly stir dry mix, sift it and add to chocolate substance. Again stir dough with the mixer to homogeneity.
  
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  6. In separate ware let’s combine 4 egg whites, 70 g of sugar and a pinch of salt.
  
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  7. By means of the mixer we will beat up egg whites with sugar to steady peaks.
  
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  8. Let's add one third of whipped whites in chocolate substance. Thoroughly stir mixture with a rubber spatula to homogeneous consistence.
  
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  9. Then join chocolate substance with the remained whipped egg whites.
  
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  10. Thoroughly mix dough by means of a rubber spatula so that it becomes homogeneous and air.
  
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  11. Let's pour ready egg sponge in a multicooker bowl.
  
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  12. Bake a sponge for 45 minutes on the Pastries mode. After the specified time open a cover of the multicooker and leave a sponge for 5 minutes. Then shift a ready chocolate sponge to a wire rack and cool it completely.
  
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  13. In the same way we will bake the second sponge cake layer from the remained ingredients. Now let’s prepare banana cream. Peel ripe bananas and cut into rings. In a frying pan with a thick bottom let’s melt 50 g of butter and add the cut fruit. Sprinkle bananas with a small amount of lemon juice so that fruit does not darken. Stirring slowly, we will stew bananas on low fire to softness. Ingredients for banana cream: bananas - 3 pcs; cream - 300 ml; butter - 400 g; chicken eggs yolks - 2 pcs; sugar - 120 g; powdered sugar - 3 tbsp.; corn starch - 30 g; salt - 1 pinch; lemon juice - 1 tbsp.; food coloring - optionally.
  
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  14. Then add 120 g of granulated sugar to bananas and again bring mixture to boiling.
  
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  15. Let's shift fruit in deep ware and add cream.
  
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  16. Afterwards we will add egg yolks, corn starch, a pinch of salt and vanillin to cream. Let's stir the received mixture by means of the immersion mixer to homogeneous consistence.
  
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  17. Let's return banana cream to a pan or a saucepan with a thick bottom. Add powder or gel food coloring to give to cream a pleasant lemon shade. Constantly stirring slowly cream with a rubber spatula, let’s bring it to the first signs of boiling.
  
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  18. Cover ready banana cream with food wrap and leave for cooling to room temperature. Meanwhile we will whip up 350 g of the softened butter with three tablespoons of powdered sugar to obtain fluffy light substance.
  
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  19. In stages let’s enter a scalded basis into the butter which is whipped up with powdered sugar, every time mixing cream to homogeneous consistence.
  
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  20. Cover ready-made cream with food wrap and send to the fridge for 20-30 minutes so that it is cooled and thickened.
  
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  21. Let's gather cake. Cut two sponge cake layers in halves. Let's impregnate each cake layer with a small amount of natural or instant coffee.
  
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  22. From above sponge cake layer evenly distribute 1/4 part of banana cream. Chop small and fry on a dry frying pan kernels of walnuts.
  
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  23. Let's evenly distribute 1/3 part of nuts over cream. Alternating chocolate sponge cake layers with banana cream and nuts, let’s gather all cake. Grease cake sides with the remained cream.
  
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  24. Now let's prepare chocolate covering. In a small pan combine 2 tablespoons of cocoa, 5 tablespoons of sugar and 4 tablespoons of milk.
  
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  25. Constantly stirring slowly, bring covering to boiling. Then add to it 50 g of butter. Stirring slowly, again bring chocolate covering to boiling then remove it from fire.
  
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  26. When covering cools down a little and thicken, let’s cover cake with it. Decorate sponge cake with kernels of walnuts, coffee beans and confectionery sprinkles.
  
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  27. Send a ready-made dessert to the fridge for several hours so that cake infuses and impregnates.
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  28. Bon Appetite!