Banana Cream Bombe
Nutritional values
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 454 mg | (11 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the sponge cake
- 2 medium eggs
- 50 grams sugar
- 1 packet Vanilla sugar
- 50 grams Pastry flour
- 25 grams cornstarch
- Baking powder
- 25 grams melted butter
- For the filling
- 50 grams Dark couverture chocolate
- 3 Banana
- Juice of 1/2 lemons
- For the banana cream
- 1 packet gelatin
- 4 Tbsps cold water
- 1 packet vanilla pudding mix
- 40 grams sugar
- 400 milliliters milk
- 2 Tbsps Banana liqueur
- 400 milliliters Whipped cream
- To garnish
- 2 Banana
- lemon juice
- 50 grams Dark couverture chocolate
Preparation steps
For the sponge cake: Separate the eggs. Whip the egg whites until stiff. Whisk the egg yolks, sugar and vanilla sugar until fluffy. Fold in the egg whites. Sift the flour, cornstarch and baking powder over top and fold in. Stir in the butter. Line a 26 cm (approximately 10-inch) springform pan with parchment paper, fill with the batter and bake in a preheated oven at 180°C (approximately 350°F) for about 15 minutes. Loosen the outer ring and invert the cake onto a wire rack lined with parchment paper. Remove the parchment paper backing and let cool.
For the filling: Chop the chocolate, place in a bowl and melt over a hot water bath. Peel the bananas and brush with juice. Arrange the sponge cake on a cake plate. Cut the bananas into pieces and arrange over the cake. Brush with melted chocolate. For the banana cream: Bloom the gelatin in the cold water. Prepare the pudding powder according to package instructions with the sugar and milk. Add the gelatin and stir until dissolved. Stir in the banana liqueur, cover with plastic wrap and let cool. Once the mixture begins to set, whip the cream until stiff and fold in. Spread over the cake and bananas in a dome shape and chill for 1-2 hours.
To garnish: Shave some of the chocolate with a vegetable peeler and chill. Chop the remaining chocolate, place in a bowl and melt over a hot water bath. Let cool slightly then transfer to a piping bag. Peel the bananas, cut in half lengthwise, brush with lemon juice and arrange decoratively over the cake. Pipe the chocolate in a spiral pattern over the cake and garnish the edges with chocolate shavings.
