Original creation by
Pieter de Volder & David van Acker,
Zuut, Leuven, Belgium
BANANA RUM
CAKE
Chef :
Brand
Quantity :
Recipe for 6 pieces
BANANA RUM
CAKE
1. CARAMELIZED BANANAS
Ingredients
440 g fresh bananas
65 g Mount Gay® rum 55%
12 g sugar
Step
Cut bananas in half lengthwise. Mix with Mount Gay® rum and
sugar. Caramelize in oven and cool. Freeze. Cut into small cubes
before use.
2. CAKE DOUGH
Ingredients
352 g egg whites
176 g egg yolks
500 g sugar
183 g Debic Cake butter
250 g cream (35% fat)
3,9 g salt
513 g flour
18 g baking powder
Step
Beat the egg yolks with the egg whites and sugar until stiff.
Sift flour with baking powder and salt. Stir in egg mixture,
then liquid cream. Gently fold the melted butter into the light
mixture, followed by the chopped bananas. Divide between
13 x 13 cm moulds, 350 g per mould. Bake for 33 minutes at
165°C.
3. GIANDUJA
Ingredients
1 080 g milk gianduja
Step
Temper the gianduja to 33°C and divide 180 g per stainless
steel mould. Press the cake on top and leave to crystallize.
Unmould and spray with an equal mixture of cocoa butter and
milk chocolate.
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