Banana Cream Pie Cake
Banana cream pie cake is a classic, light dessert made special by the natural sweetness of bananas and the airy texture of whipped cream. This cake is an excellent choice for children's birthday parties, family gatherings, or even as a weekend dessert. The original recipe comes from American cuisine, where banana cakes and creams are very popular. Tip: Use melted chocolate or caramel for decoration to further enhance the visual effect!
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Ingredients for this recipe
Servings: 8
1
Sponge Cake Base
4
Bananas
300
ml
Heavy Cream
100
g
Sugar
15
g
Gelatin
50
ml
Water
1
tbsp
Lemon Juice
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Preparation Steps
1
Peel the bananas and slice them. Set aside one banana for decoration.
2
Purée the remaining bananas in a blender. Mix in the lemon juice to help maintain their bright color.
3
Soak the gelatin in the water, then gently heat over low heat until completely dissolved.
4
In a large mixing bowl, whip the heavy cream with the sugar until stiff peaks form.
5
Gently fold the banana purée into the whipped cream. Add the dissolved gelatin to stabilize the cream.
6
Place the sponge cake base in a cake pan and pour the banana cream mixture over it. Spread the top evenly.
7
Refrigerate the cake for at least 4 hours to allow the cream to set.
8
Once the cake is set, remove it from the pan and decorate the top with the reserved banana slices. Serve chilled.
