A lush sponge cake, soft and airy, like a cloud, goes well with sweet, bright strawberries, delicate bananas and cool buttercream. All this summer splendor just melts in your mouth!..
This Strawberry Banana Cake is surprisingly easy to make. And it turns out very elegant and tasty! I liked it even more than the chocolate sponge cake with custard and strawberries that I once baked, which was a little dry, but this one turned out softer and more tender.
The basis is the Margherita sponge cake according to an Italian recipe. It is especially lush and soft. Although you can bake another sponge cake - one that is prepared according to the principle of charlotte dough, whichever you prefer.
And with strawberries you can make delicious variations of a wide variety of cakes: honey cake, Napoleon cake and even pancake cake! So, while the fragrant summer berries are in season, let's try everything one by one :)
Ingredients:
For the biscuit:
For cream, filling and decoration:
- 150-200 ml heavy cream (30%);
- 2-3 tablespoons of powdered sugar;
- 200 g fresh strawberries;
- 2 bananas.
How to bake:
Preparing biscuit dough. Detailed step-by-step instructions are available in a separate recipe for Margarita cake, here is this link. And now I will repeat briefly.
Prepare the mold: cover the bottom with a circle of parchment; then grease the bottom and sides of the mold with butter and sprinkle with a thin layer of flour.
Melt the butter for the dough. Let it sit and cool a little. Turn on the oven to warm up to 180C.
Beat eggs (room temperature, it will be fluffier) with a mixer with sugar for 4-5 minutes until fluffy, light, thick and airy. When it increases 2-3 times compared to the original volume, and the corollas begin to leave melting traces, that’s enough.
Sift flour with baking powder and starch into the whipped mass. Gently fold in the dry ingredients with a spatula.
Now carefully, from the edge, pour warm (no longer hot), melted butter and mix it into the dough.
Pour the dough into the mold and place in the oven preheated to 180C. Bake for 30-40 minutes. The finished biscuit will rise, become golden brown, and a wooden skewer will come out dry from the dough.
Let the baked biscuit stand for about five minutes in the oven, and then another 10 minutes in the pan, and cool down: when warm, it is very tender and wrinkles easily. Then carefully shake it out of the mold and cool on a wire rack.
In the meantime, prepare the filling and cream. Mix the cream with powdered sugar (you don’t even need to whip it, just mix it with a spoon - thick cream can turn into butter while whipping). And put the cream in the refrigerator.
For soaking, brew sweet tea with lemon. You can also soak it in cognac if this is an adult version of the cake. Just not red wine: it can leave blue spots on the biscuit :)
Place the berries in cold water for five minutes, then rinse each strawberry and place in a colander to drain. Then we clean the berries from the tails and cut them into thin slices.
Wash the bananas, peel them and cut them into slices.
Cut the cooled biscuit into two layers. It’s more convenient to cut not with a knife, but with a thread! Even fresh sponge cake is cut easily and evenly. We make a small cut on the side with a sharp knife, and then insert the thread and pull both ends towards ourselves. It turns out two cakes. We soak them, pouring them evenly from a spoon - not too much so that the soft dough does not become soggy.
Now grease the bottom cake with cream. Leave a little for the top.
And put banana mugs and strawberry slices on top of the cream.
Cover with the top cake and also grease it with cream, and beautifully lay out a banana-strawberry mosaic on top of the cream. If there is any cream left, you can coat the sides of the cake.
A delicious and beautiful sponge cake with strawberries and bananas is ready!
Let it soak for half an hour, and you can help yourself.
Continuing the strawberry mood, I would like to offer you a strawberry cake with banana cream.
Yesterday I really wanted something strawberry-banana. Today we made a cake like this.
Preparing such a cake will not be difficult and the material costs are not high enough.
I decided not to reinvent the wheel, but to prepare a classic sponge cake according to GOST, a recipe that I learned back when I was studying to be a pastry chef.
So for the sponge cake we take 5 eggs and two bowls
We need cold eggs, from the refrigerator. Separate the whites from the yolks.
Beat the whites with a mixer into a stable foam, when the whites begin to separate from the walls of the bowl.
The whites are whipped. Now take a glass of sugar
And while constantly beating the whites, gradually add sugar. Simply put, we make meringues.
Now we need to stir the yolks with a fork,
In principle, you don’t have to do this, but mix whole yolks, but stirred yolks mix easier, so I still recommend not skipping this point.
Pour the yolks into the meringue
And mix carefully using a silicone spatula or a regular spoon!!! At the same time, we try not to knock on the walls of the dishes in which we mix. I don't even allow children to scream while making biscuit dough.
Mix from bottom to top. It turns out that this is the mass
Now take exactly the same glass of flour as sugar
The flour must be sifted to enrich it with oxygen.
If desired, you can add vanillin
And just like the yolks, mix! Very neat!
The dough in this sponge cake rises due to the air bubbles that formed when beating the whites. Therefore, this biscuit does not tolerate knocking, shaking or loud sounds. This is how we were taught, this is how I have been cooking for many years.
This is the kind of fluffy and light dough we get.
We take the form in which we will bake our biscuit. Cover the bottom with baking paper.
Lubricate the bottom and walls with oil. And we lay it out, just lay it out, because the dough is thick and does not flow! Dough into shape.
Leveling evenly with a spatula. Don't forget that you can't knock!
Send to bake in an oven preheated to 200 degrees. Bake for about 30 minutes and check for doneness with a wooden stick.
Remove the biscuit from the mold. This is what my biscuit looks like from below.
Cover with a towel and cool. It’s ideal to let it brew overnight, but I’m a person of quick action and if I want a cake, time doesn’t wait)))
In any case, it needs to be allowed to cool thoroughly.
In the meantime, we'll make the cream.
For the cream, take a glass of milk.
Pour it into a saucepan and put it on the fire to boil. In the meantime... Take 2 eggs.
Glass of sugar
Pour sugar into eggs and add a tablespoon of starch
Beat well
Meanwhile, the milk began to boil. Constantly whisking the egg-sugar mixture, pour in the hot milk.
Pour our mixture into a saucepan and put on fire. Stirring constantly, cook until thickened. Then transfer to a bowl and cool.
The custard mixture must be cooled completely so that the butter does not melt. When the mixture has cooled down, it's time to get to the bananas.
Grind them using a blender.
Add banana puree to custard mixture
Stir
Beat the butter well.
Transfer the custard part of the cream to the oil and beat well
The cream is ready. We put it in the refrigerator and make the biscuit, which by then has already cooled down. Cut it into 2 layers.
Since I don’t like dry cakes, I decided to soak the cakes in strawberry syrup. To do this, I simply diluted strawberry jam with boiled water.
Place a layer of strawberries
And lubricate with a good layer of cream
Cover with the second cake layer. And press the cake a little on top
Lubricate the top and sides with cream.
decorate the top according to your discretion and taste
The cake turned out tender, soft, I would even say airy. The cream is not greasy, moderately sweet with a pronounced banana taste and aroma.
Bon Appetit everyone!
Cooking time: PT03H00M 3 hours
Approximate cost per serving: 30 rub.
A lush sponge cake, soft and airy, like a cloud, goes well with sweet, bright strawberries, delicate bananas and cool buttercream. All this summer splendor simply melts in your mouth. This Strawberry Banana Cake is surprisingly easy to make. And it turns out very elegant and tasty! I liked it even more than the chocolate sponge cake with custard and strawberries that I once baked, which was a little dry, but this one turned out softer and more tender. The basis is the Margherita sponge cake according to an Italian recipe. It is especially lush and soft. Although you can bake another sponge cake - one that is prepared according to the principle of charlotte dough. it's just the way you like it.
You can also make delicious variations of a wide variety of cakes with strawberries: honey cake, Napoleon cake, and even pancake cake. So, while the fragrant summer berries are in season, let’s try everything one by one :) And what I also wanted to say is that I recently decided to teach my daughter to cook delicious cakes, we found a way for her to learn how to cook cakes and not spoil the food. How? Just! There are special online games for this, here is a whole section with such games: http://girls-games.ru/online/cooking/cakes/
Well, let’s start making a wonderful cake with banana and strawberries!
Ingredients:
- 4 eggs;
- 150 g sugar;
- 100 g flour;
- 100 g starch (originally potato starch; this time I took corn starch);
- 1 tablespoon baking powder;
- 80 g butter. For cream, filling and decoration:
- 150-200 ml heavy cream (30%);
- 2-3 tablespoons of powdered sugar;
- 200 g fresh strawberries;
- 2 bananas.
How to bake:
- Preparing biscuit dough. Detailed step-by-step instructions are available in a separate Margarita cake recipe. here at this link. And now I will repeat briefly.
Prepare the mold: cover the bottom with a circle of parchment; then grease the bottom and sides of the mold with butter and sprinkle with a thin layer of flour. - Melt the butter for the dough. Let it sit and cool a little. Turn on the oven to warm up to 180C.
- Beat eggs (room temperature, it will be fluffier) with a mixer with sugar for 4-5 minutes until fluffy, light, thick and airy. When it increases 2-3 times compared to the original volume, and the corollas begin to leave melting traces, that’s enough.
- Sift flour with baking powder and starch into the whipped mass. Gently fold in the dry ingredients with a spatula.
- Now carefully, from the edge, pour warm (no longer hot), melted butter and mix it into the dough.
- Pour the dough into the mold and place in the oven preheated to 180C. Bake for 30-40 minutes. The finished biscuit will rise, become golden brown, and a wooden skewer will come out dry from the dough.
- Let the baked biscuit stand for about five minutes in the oven, and then another 10 minutes in the pan, and cool down: when warm, it is very tender and wrinkles easily. Then carefully shake it out of the mold and cool on a wire rack.
- In the meantime, prepare the filling and cream. Mix the cream with powdered sugar (you don’t even need to whip it, just mix it with a spoon - thick cream can turn into butter while whipping). And put the cream in the refrigerator.
- For soaking, brew sweet tea with lemon. You can also soak it in cognac if this is an adult version of the cake. Just not red wine: it can leave blue spots on the biscuit :)
- Place the berries in cold water for five minutes, then rinse each strawberry and place in a colander to drain. Then we clean the berries from the tails and cut them into thin slices.
- Wash the bananas, peel them and cut them into slices.
- Cut the cooled biscuit into two layers. It’s more convenient to cut not with a knife, but with a thread! Even fresh sponge cake is cut easily and evenly. We make a small cut on the side with a sharp knife, and then insert the thread and pull both ends towards ourselves. It turns out two cakes. We soak them, pouring them evenly from a spoon - not too much so that the soft dough does not become soggy.
- Now grease the bottom cake with cream. Leave a little for the top.
- And put banana mugs and strawberry slices on top of the cream.
- Cover with the top cake and also grease it with cream, and beautifully lay out a banana-strawberry mosaic on top of the cream. If there is any cream left, you can coat the sides of the cake.
- A delicious and beautiful sponge cake with strawberries and bananas is ready!
- Let it soak for half an hour, and you can help yourself.
Preparation:
First you need to cook the cream. Beat the yolks with sugar, add flour. Bring 10% cream or full fat milk to a boil and pour into the beaten yolks. Place on low heat and cook, stirring until thickened (5-7 minutes).
Pour half of the finished cream (or maybe a little more) into another container, and add cocoa mixed with 1 tablespoon of sugar to the remaining cream. Instead of cocoa, you can add chocolate (50 grams). Mix quickly with a whisk and place on the fire or in a steam bath for a couple of minutes. Cocoa or chocolate should be completely dissolved. Leave both creams to cool.
To soak the biscuits, cook the syrup. Mix water with sugar and strawberry pieces, boil for 5 minutes. Leave to cool.
You need to think about decorating the cake in advance and choose the most beautiful strawberries. To preserve its fresh appearance, you need to pour chopped strawberry “fans” with a thick solution of gelatin, agar-agar, or use transparent jelly for cakes. I brewed 150 ml. sweet syrup with agar-agar and poured it over the strawberries. In this form, the decoration will wait for the cake in the refrigerator.
Preparing sponge roll. We separate the whites from the yolks. Add half the sugar, a little vanilla sugar to the yolks and beat until white. Add a pinch of salt, a few drops of lemon juice to the whites and beat until stiff peaks form. Gradually, while continuing to beat, add the remaining sugar. You will get a lush shiny mass. Add the beaten yolks to it and beat together a little.
Sift the flour and add to the beaten eggs. Gently mix the flour and eggs with a spoon or spatula from bottom to top until a homogeneous dough forms.
Line a baking tray with baking paper, do not grease. Carefully pour the batter onto the baking sheet and smooth the top with a spatula. The amount of dough is calculated for a baking tray measuring 30 by 20 cm.
Preheat the oven to 270-300°C. Bake the sponge cake for the roll for 3-5 minutes, until golden brown and smells pleasant. Immediately remove the dough from the baking sheet so that it does not dry out.
Roll the hot cake out of the oven into a roll along with the paper. Leave to cool for 30 minutes.
We also bake a brown roll.
Cut the finished rolls into equal parts. I cut it into 3 parts, the height of the cake will be about 20/3 = 6.7 cm + cream.
- To prepare the dough, beat the chilled eggs and sugar into a fluffy mass. Gradually add condensed milk, beat and then sour cream.
- Thoroughly beat the entire fluffy mass with a mixer at medium speed. Carefully add flour mixed with cocoa into the mixture, stirring with a whisk so that the fluffiness does not settle.
- Quench the baking soda with vinegar and stir into the dough. Line the prepared baking pan with parchment paper and pour the dough into it.
- Bake the dough in a preheated oven at 180 degrees for 25 minutes. Ready to test with a match.
- Cut the chilled dough into several equal parts; the narrower the cake, the juicier the cake. To prepare the cream, whip the cream and gradually add sugar.
- If you add powder instead of sugar, the cream will be much more fluffy, and the cake with strawberries and banana cream will taste better (you will need half as much powdered sugar as sugar).
- Grease the cut cakes with cream, arranging them with banana slices. Grease the last layer generously with buttercream and sprinkle with coconut flakes.
- Sprinkle the sides of the cake generously with shavings. Decorate the cake with fresh aromatic strawberries.