the cake recipe by Jean-Michel Perruchon, MOF pastry chef
1. BANANA CAKE DOUGH
Ingredients
160 g butter
230 g brown sugar
125 g whole eggs
300 g ripe bananas (mashed)
25 g lemon juice
250 g flour
10 g baking powder
2 g nutmeg powder
300 g ripe bananas (sliced)
25 g lemon juice
40 g brown sugar
Total weight: 1469 g
Step
Mix the softened butter and brown sugar. Gradually add
the eggs, the previously mashed bananas with the lemon
juice, and finally the sifted mixture flour, baking powder,
nutmeg. Fill the cake moulds covered with oven paper
1/3 of their height, or 290 g of cake dough, then place banana
slices on top, previously macerated in the lemon juice and
brown sugar. Bake in a ventilated oven at 160°C for about
20 minutes. Prepare the dacquoise for the second part of
cooking
2. HAZELNUT DACQUOISE
Ingredients
120 g egg whites
95 g caster sugar
95 g roasted hazelnut powder
50 g icing sugar
25 g flour
Total weight: 385 g
Step
In the bowl of mixer fitted with paddle attachment, beat the
egg whites and stir with the caster sugar. Stir in the dry mixture
of hazelnut powder, icing sugar and flour by hand. By using a
pastry bag with a St-Honoré nozzle (or a bag cut on the bias),
shape into zig zag on the cake. Sprinkle lightly with icing sugar
and cook at 160°C for about 15/20 minutes.
3. MOUNT GAY® SYRUP
Ingredients
300 g syrup with 30°B*
125 g water
100 g Mount Gay® rum 55%
Total weight : 525 g
* Syrup with 30°B
650 g caster sugar
500 g water
Total weight : 1150 g
Step
Whisk the ingredients.
In a saucepan, boil water and sugar. Let cool.
4. FINISHING
Ingredients
No ingredients.
Step
Out of the oven, let the cakes cool.
Soak the cake base in Mount Gay® syrup.
Sprinkle the top of the cakes with sweet snow.
