Ingredients for a 10x3 cakeDecoration :
Grated coconut
Crispy chocolate balls
Slices of banana
Dried-fruit crumble
100 g butter
100 g all-purpose flour
50 g sugar
50 g brown sugar
100 g dried fruit (almond, hazelnut, coconut… you can vary) 40 g butter
Creamy caramel
435 g boiling heavy whipping cream
60 g egg yolk
90 g egg white
30 g cornstarch
210 g sugar
100 g butter
3 gelatin sheets Dr. Oetker (6 g)
8 g orange liquor (optional)
Banana cream
40 g mineral water
55 g sugar
150 g egg yolk
190 g blended bananas
90 g sugar
60 g boiling heavy whipping cream
300 g cold heavy whipping cream
4 gelatin sheets Dr. Oetker (8 g)
Chocolate cream
125 g whole milk
30 g sugar
45 g egg yolk
170 g chocolate 48% cacao
80 g chocolate 67% cacao
180 g cold heavy whipping cream
MethodDried-fruit crumble
- Preheat the oven to 340°F.
- With the flat mixing paddle of a stand mixer (Cuisineart or KitchenAid) on low speed, beat 100 g of butter with the flour.
- Add the sugar and dried fruits.
- Spread and bake for approximately 15 min.
- Cool the crumble and put it back into the electric mixer on low speed.
- Add 40 g of melted butter.
- Spread and press the crumble in a 10x3 ring on a cake cardboard and put it in the fridge.
Creamy caramel
- Hydrate the gelatin in cold water.
- On medium heat, caramelize the sugar.
- Once mildly brown, add the boiling whipping cream.
- Beat together the eggs and the cornstarch without whitening or frothing.
- Pour in 1/3 of caramel, blend, add the rest and blend.
- Put the caramel back in the pan over high heat and beat until it thickens.
- Remove the pan and add the butter.
- Blend with a hand blender.
- Once cooled, melt the gelatin in the microwave without boiling and add in the caramel with the orange liquor.
- Pour the caramel in a 9-inch wide ring put over the crumble and put it back in the fridge.
Banana cream
- Hydrate the gelatin in cold water.
- Whip the egg yolks with a stand mixer on high speed.
- Boil together the water and 68 g of sugar and add in the beaten yolks.
- Beat until it is cool.
- On medium heat, caramelize 90 g of sugar.
- Blend the bananas.
- Add 75 g of boiling whipping cream into the caramel, then the blended bananas.
- Add in the gelatin and let it cool.
- Add to the yolks.
- Whip the cream and fold it gently in the banana cream.
- Pour the banana cream above the caramel cream in the 9-inch ring.
- Freeze it for about an hour.
Chocolate cream
- Put both chocolates in a mixing bowl.
- Boil the milk.
- Beat together the egg yolks and the sugar without whitening or frothing.
- Pour in 1/3 of boiling milk, beat, add the rest and beat.
- Put the custard back in the pan and cook over low heat to 180°F stirring constantly with a wooden spoon.
- Immediately pour over the chocolate, blend with a hand mixer and cool to 86°F.
- Whip the cream and fold it gently in the chocolate cream.
- Remove the 9-inch ring and pour the chocolate cream into the 10-inch.
- Freeze it at least for two hours.
Decorate with grated coconut, crispy chocolate balls and slices of banana at the very last time.
