Banana Toffee Walnut Cake

manufacturing

Part 1: True Gold Sponge

Ingredients

460g Granulated Sugar
460g Butter
1.5g Salt
1 Vanilla Bean (1/2 Teaspoon Vanilla Extract)
400g Eggs
280g Flour
100g Walnut Flour
1 Teaspoon Baking Soda
80g deZaan True Gold Cocoa Powder
1.5g Four-Spice Powder

Tip: To add more moisture and cocoa flavor to the cake, soak cake with Simple Cocoa Soaking Syrup (refer to recipe).

Method

Preheat oven to 175ºC (Note: If baking with fan, lower temperature to 160ºC).
Prepare one 20cm cake mold by lining the bottom of the mold with baking paper and greasing the sides with butter or greasing spray.
Sift dry ingredients into a bowl and set aside until ready to use.
In a mixing bowl, add butter, sugar and salt. Mix until light and fluffy.
Once mixture is fluffy, add vanilla and eggs gradually beating after each addition.
Once all wet ingredients have been well combined, fold in sifted dry ingredients.
Fold until there is no more trace of dry ingredients.
Transfer to cake mold. Bake for 30-35 minutes at 175ºC.
Check for readiness by sticking a knife or skewer to the center of the cake and it comes out clean.
Once baked, remove cake from oven and let cool for 5 minutes in the mold.
Remove cake from mold and let cool down completely on rack before assembling the cake.

Part 2: Banana Vanilla Mousseline

Ingredients

500ml Whole Milk
100g Granulated Sugar
124g Egg Yolks
50g Corn Starch
30g Butter
150g Fresh Banana
10ml Lemon Juice
1 Vanilla Bean (1/2 Teaspoon Vanilla Extract)
200ml Double Cream

Note: To cover whole cake with mousseline, recipe above must be doubled.

Method

In a saucepan, add milk. Bring to a simmer
In a bowl add the egg, sugar and cornstarch. Blend until well combined and a smooth paste forms. Set aside until ready to use.
Stream the milk into the egg mixture while constantly stirring.
Return saucepan back to heat. Cook until a thick cream starts to develop. Mix continuously to prevent from burning or curdling.
Once at proper texture, take off heat and add butter, banana & lemon juice. Mix until well incorporated.
Transfer Pastry Cream into a heat-proof bowl and place plastic film wrap over the top to prevent from a skin to develop.
Cool down completely in refrigerator.
In the meantime, Whip Double cream to medium/hard peaks. Reserve bowl in refrigerator until ready to use.
Once Pastry cream is completely cooled down. Mix quickly with a whisk to loosen the cream a bit. Do not over mix.
Fold whipped cream into pastry cream.
Transfer directly to piping bag with desired pipping tip. Use immediately or reserve in refrigerator until ready to use.

Part 3: Spiced Toffee Caramel

Ingredients

576ml Cream (35%)
1g Four-Spice Powder
½ Vanilla Bean
171g Granulated Sugar
63g Liquid Glucose
81g Soft Brown Sugar

Method

In a saucepan, add cream, spices and vanilla bean. Bring to a simmer then turn off heat (needs to be warm when incorporating into caramel).
In a medium pan, add all sugar. Start a dry caramel. Once to a semi-dark golden caramel, deglaze with cream and cook to 107ºC.
Strain into a mixing bowl, mix on low speed until cooled and until thick in texture.
Store in piping bags ready for use.

Part 4: Assembly

Ingredients

Approx. 100g of toasted walnuts and 4-5 fresh bananas are needed for assembly of the cake.

Method

Once cakes are cool, cut cake in three horizontally. Creating three layers (This step can be skipped if cake batter is split between two cake molds before baking).
Place a small amount of mousseline on the plate to position the first half of the cake.
Pipe banana mousseline to the outer edge of cake round.
Pipe in the center an even layer of spice toffee caramel.
Evenly slice fresh bananas (thin slices) and arrange on top of the toffee caramel.
Position the second cake layer on top of the cream.
Repeat steps 3-5 until all layers have been mounted.
The finished cake can be decorated with piping the mousseline around the edge and a bit in the center. Fill empty space with toffee caramel and fresh banana slices.
Finish with Toasted Walnut and drizzle of toffee caramel.

MORE RECIPES FOR True Gold

Petit Cocoa Raspberry Cheesecake Gateaux

Cocoa Kabocha Pie

True Gold Citrus Almond Gateau Voyage

See all recipes

Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan