I wanted to try second time of opera and the banana concept is the key from one of my readers here(U know who u r :P, thank you so much) I wanted to do it from how she told me: Strong banana and chocolate flavour,less on the coffee(unlike the classic one).I am aiming to reduce the sweetness by adding less buttercream onto this cake,but it still taste very delish!Here you go~
- Banana Joconde
- Coffee(Decaf) syrup
- Coffee(Decaf) buttercream
- Banana buttercream
- Dark Chocolate Ganache Filling
- Dark Chocolate Glaze
- 63g almond powder
- 63g icing sugar
- 18g cake flour
- 85g eggs
- 1 ripen banana, mashed
- 80g egg whites
- 16g castor sugar
- 18g Western Star unsalted butter ( or any unsalted butter)
1)Preheat oven to 200c.Line baking paper onto a 30cmX30cm baking tray.
2)Sift almond powder, icing sugar and cake flours.Set aside.
3)In a mixing bowl: beat eggs until ribbon stage(a), fold in the almond-icing-flour mixture and banana mashed.(Do not over mix)
4)In another clean mixing bowl: Beat egg white till foamy stage, slowly add in sugar and continued beating till stiff peak achieved.
5)Fold in 1/3 of meringue(b) into the egg-flour mixture to ligthen it.Then, fold in the remaining meringue.(Do not over mix otherwise deflate the air bubbles)
6)Pour in the melted butter and mix to just well combined.
7)Bake at 200C for 8-15 minutes,or to light golden brown,depending on individual oven.
(a)Ribbon stage? Aerated of eggs with sugar by whisking it. As you lift the egg mixture, it will fall back on itself and a trail of “ribbon” will be left across the surface. The ribbon will hold shape for a moment and then sink back into the mixture.
(b)what is meringue? Meringue means egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.
Simple Coffee Syrup (Decaffeinated)
- 1/2 cup sugar
- 30ml water
- 2 egg whites
- 225g Western Star butter,unsalted(room temperature) or any unsalted butter
1)Combine water and sugar in a saucepan over medium heat.Bring it to boil. Once it starts boiling, insert a candy thermometer.
2)Standby your butter cubes on other side.
3)Whip egg whites in mixing bowl of a mixer to soft peaks, at medium-high speed. (Goal: egg whites whipped to soft peaks by the time sugar reaches 112C.)
4)When sugar reaches 112C, add it to egg whites in a slow steady stream on medium speed. (Careful: Pour sugar directly into egg white without hitting edge or side of bowls or beater)
5)Increase speed to high and beat until cooled to room temperature. ( Test with thermometer if cooled meringue is at or lower than 35C.)
6)Reduce mixer speed to medium, start adding butter ,one at a time. Mix well and be patient.
7)When all butter has been added, continued beating at high speed until incorporated or a completely smooth buttercream is obtained.
(a)Do not panic if you see curdled during the stage where adding butter, keep beating at high speed ,you will see it comes back together and become smooth.
(b)Ensure you butter is cut into small cubes and it is in room temperature, not too soft and not firm to touch. When you touch it, it leaves a soft dent on the butter.
(c)If your kitchen happen to be hot, you can use a bowl of cold ice sits underneath the italian meringue while adding your butter into. It helps to prevent butter to split due to the heat from italian meringue.
From Italian Meringue buttercream we prepared, we make into 2 different flavours:
a)Decaf Coffee Buttercream:
- 2/3 of italian buttercream(prepared above)
- few tsp of the decaf coffee syrup(prepared earlier)
1)Whip all these together to get a smooth decaf coffee buttercream.
1 ripen banana,mashed(or few drops of banana essence)
1/3 of italian buttercream(Prepared ealier)
1)whip all together to get a smooth banana buttercream.(notice: using banana mashed will see chunks of banana puree,it is ok.If want to avoid it,use banana essence)
Dark Chocolate Ganache Filling:
Dark Chocolate Glaze:
Another version of Chocolate glacage:
- 260g Bulla whipping cream ( or any whipping cream)
- 180g sugar
- 60g Hershey unsweetened cocoa powder ( or any cocoa powder)
- 6g gelatine leaves
- 30g water (use to soak the gelatine)
1)in a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and strring under medium heat.
2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.
3)add in the soaked gelatine sheet(discard the water),stir till dissolved.
4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.
1)Cut the banana joconde into 3 equal parts.
2)Brush Decaf coffee syrup onto the first joconde.
3)Spread decaf coffee buttercream then spread the chocolate ganache.
4)Add 2nd layer joconde.
5)Brush with syrup,then spread banana buttercream.
6)Spread chocolate ganache.
7)Layer the last joconde,brush syrup.
8)Spread decaf coffee buttercream.
9)Set inside the fridge to chill for few hours till buttercream has harden.
10)Remove cake from fridge,warm up the chocolate glaze if harden.
11)Pour the chooclate galze on top of the buttercream layer.(Dont worry to run over the edges)
12)Trim the 4 sides.Set in fridge for 30 minutes.
13)Decorate how ever u like.Slice and serve.
1)Since no added colouring,I suggest to eat this cake fresh,not to keep too many days because of the added fresh banana in buttercream. 🙂
2)If you prefer stronger coffee flavour,welcome to add more into your syrup(coffee essence also can be used,but I tried to keep everything natural)
3)Dear friends,if you prefer sweeter ,double the recipe for the buttercream. As you can see from my buttercream layers,it consists of 2 layers decaf coffee buttercream & 1 layer banana buttercream 🙂
Sometimes,life is so full of unspeakable series that we never expect.I want to dedicate this cake for my love one,my only husband:” You’ve been so tired these days.You’ve become much stronger from all the things we have been through. I love you today and everyday.Thank you.”
Happy Trying 🙂