This cake is easy to love. Enjoy bananas and slight sweetness of them? Then you’ll love this one!

 

This one has quite many steps but it’s still simple to do after all. In my opinion this cake proves that you can create something beautiful with a surprise moment inside without spending years in cooking school.

 

What comes to this recipe. I recommend you starting with the banana jellies and then doing the base when those are setting. After that you’ll carry on making the vanilla yoghurt mousse, and finally when that’s set you’ll do the banana layer – and if you prefer you’ll add some piped decorations just before serving this cake.

 

 

Note: This cake is part of a cake party cake series including 7 sweet and 2 savory cakes seen below 

 

 

1/8: Almond Lemon Cake

2/8: Banana Vanilla Cake (this one)

3/8: Apricot Chocolate Sunflower Cake

4/8: Raspberry Chocolate Mirror Cake

5/8: Blueberry White Chocolate Mirror Cake

6/8: Raffaello Cake (Almond & Coconut Cake)

7/8: Lingonberry Caramel Cake

8/8: Scandinavian Style Savory Sandwich Cakes x2

 

I did all these cakes for a one party including celebrations of multiple birthdays, anniversaries and other important days of the participants.

 

 

Banana Vanilla Surprise Cake

 

 

Base: Cookie Base

 

 

Ingredients

 

4.75 oz (133g) oat or whole wheat cookies (we used Whole Wheat cookies from Digestive)

1.17 oz (50g) butter

 

 

Method

 

 

1. Crumble the cookies (I always use a Ziplock bag and a rolling pin because that’s an easy way to make even crumble without making any mess)
2. Melt the butter in a bowl and mix it with the cookie crumble. Make sure you have nice and even texture.
3. Take a 6” (15 cm) cake pan with removable bottom, cover it’s bottom with a piece of baking paper and tap the mixture there so that it will create an even layer.
4. Cool in fridge for at least 1-2 hours

 

 

Banana Jellies

 

Ingredients

 

 

1 Banana

1 tsp. sugar

A hint of vanilla

1/4 cup (0.5 dl) milk

2-3 gelatin leaves

2 drops liquid yellow food color

 

Method

 

 

1. Smash the bananas with a fork or a blender
2. Mix them with sugar, vanilla and food coloring
3. Take the gelatin leaves and let them soak in a cool water in a separate bowl for 5 minutes
4. Heat the milk and squeeze the excess water off the gelatin leaves, then add them to the heated water and mix until you have an even mixture
5. Mix the banana mix with gelatin-milk together thoroughly
6. Pour the mixture into small hemisphere molds and let them set at least 2 hours (I left them overnight)

 

 

Vanilla Yoghurt Mousse

 

Ingredients

 

 

3/4 cups (1.5 dl) Whipping Cream

1 tbsp. Vanilla creme powder

1/4 cup (0.5 dl) Greek yoghurt (or quark)

1/4 cup (0.5 dl) Sugar

1/2 tsp Vanilla powder / extract

3 Gelatin leaves

1/4 cup (0.5 dl) Milk

 

 

Method

 

 

1. Whip the cream with the vanilla creme powder in a big bowl
2. Take the yoghurt, sugar and vanilla to another bowl and mix them well together
3. Add the whipped cream and mix firmly
4. Soak the gelatin leaves in a cold water for 5 minutes
5. Heat the milk in a small pot on a stove
6. Squeeze extend water away from the gelatin leaves and add them to the milk, mix well
7. Add the gelatin mixture to the cream mix, mix well
8. Pour half of the the mixture on top of the base, add the banana jelly hemispheres as the photo shows
9. Pour the another half into to cake mold and tap it to make sure there is no bubbles
10. Let the mousse set in a fridge for 8-24 hours before carrying on to the banana layer

 

 

Banana Layer

 

Ingredients

 

 

1 smashed banana

1 tsp sugar

A hint of vanilla

1/4 cup (1/2 dl) water + couple of drops of lemon juice

2-3 gelatin leaves

2 drops liquid yellow food color

 

Method

 

 

1. Mix banana, sugar, vanilla and food coloring
2. Soak the gelatin leaves in a cold water for 5 minutes
3. Heat the water in a separate small pot on a stove
4. Squeeze extend water away from the gelatin leaves and add them to the water, mix well
5. Mix the banana mix with gelatin-water together thoroughly
6. Let the mixture cool a bit (I let it set around 15 minutes in fridge)
7. Pour it on top of the cake and let it set for at least two hours
8. Remove the cake pan and start decorating

 

 

Optional: Piped Decoration

 

 

1/4 cup (0.5 dl) Whipping cream

 

Pipe the cream on top of the cake top in the way you prefer. I simply used round pipe and tried to do even decorations with that. I obviously require some extra training but I bet you get the idea from this and you can do better than me, right? 🙂

 

 

 

Do you guys like cakes that have fruits in them? Which fruit is your favorite in cakes?