Coffee and Banana Cake
Coffee and Banana Cake — a Zeelandia recipe in 3 components, makes 5 cakes in rings about 17 cm in diameter (about 520 g each). Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (coffee cake)
- 4 min
- baking temperature (coffee cake)
- 175 °C
- baking time (coffee cake)
- 50 min
- cooling temperature (ganache, before spreading)
- 40 °C
Ingredients
Coffee cake
| Ingredient | Quantity |
|---|---|
| Eggs | 450 g |
| Oil | 450 g |
| Water | 50 g |
| Bananas (peeled weight, without skin) | 650 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 350 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 50 g |
Method
- Coffee cake
Mix all ingredients on low speed for about 4 minutes (using a flat beater).
- Coffee cake
Cut the bananas into slices about 1 cm thick, add them to the raw coffee cake batter and mix gently. Spread the mass evenly into five rings about 17 cm in diameter (about 520 g per piece). Bake at 175°C for about 50 minutes. After taking the cakes out of the oven, turn the rings over and leave to cool.
- Ganache
Bring the cream to the boil and pour it over the Arabesque chocolate. Stir gently until the consistency is uniform. Cool to a temperature of about 40°C and spread evenly over the surface of the cakes (about 180 g per piece).
- Decoration
Melt the Arabesque chocolate in a water bath or in a microwave. Make a cobweb pattern on the surface of the cake.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.