Banana Cream Cake

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Banana Cream Cake
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Health Score:
4,2 / 10
6 h. 30 min.


For the batter
6 egg yolks
6 egg whites
180 grams sugar
1 packet Vanilla sugar
80 grams Pastry flour
60 grams cornstarch
60 grams cocoa powder
For the filling
9 sheets gelatin
450 grams Banana yogurt (about 3 cups or 150 grams)
80 grams sugar
2 centiliters Banana liqueur
sliced and scraped Vanilla bean
400 grams Whipped cream
6 Banana (about 200 grams or 7 ounces)
For the decoration
400 milliliters Whipped cream
30 grams sugar
50 grams toasted slivered almonds
20 grams Chocolate curl
For preparing
1 Tart ring (about 26 cm or 10 inches)
1 Piping bag (with a star tip)
10 Cherries (pitted)
How healthy are the main ingredients?
Whipped creamWhipped creamsugarsugarsugarBanana

Preparation steps

Measure and provide all needed ingredients accurately.

Line bottom of a springform pan with parchment paper and grease the sides with butter. 


For the batter: Beat yolks with half the sugar and vanilla sugar until fluffy.


Beat egg whites until stiff, add remaining sugar and beat until glossy. 


Fold egg whites into egg yolk mixture.


Combine cocoa powder, flour and cornstarch. Fold into egg mixture.


Pour batter into a springform pan, smooth and bake in an oven preheated to 175°C (approximately 350°F) for 25-30 minutes.


Remove from oven, let cool slightly, carefully remove from pan and let cool completely on a wire rack for at least 2 hours. Cut cake horizontally twice, creating 3 layers of cake. 


Place the lowest layer of cake on a cake plate and add a cake ring.


For the filling: Soak gelatine in cold water. Combine banana yogurt, sugar, banana liqueur and vanilla. Peel banana peel and cut into 2 cm (approximately 3/4 inch) thick slices. Cover the first layer of cake with banana slices. Squeeze gelatine and melt over a hot water bath. Fold into yogurt mixture. Beat cream until stiff and fold into yogurt mixture. Spread half of the filling onto the first layer of cake. Add the middle layer and cover with remaining filling. Top with final layer and chill for 2-3 hours.


For the decoration: Remove cake ring. Beat cream and sugar until stiff and cover cake with half the whipped cream. Pour remaining cream into a pastry bag with a star tip. Use to decorate cake, as desired. Sprinkle cake with toasted almonds, chocolate chips and cherries. Slice and serve.