Banana charmer: A layered delight with jelly and whipped cream

When my friend told me she had a portion of banana cake for me to taste, I didn't expect a tower of flavours, colours, and textures to appear right in front of my nose. It's hard to say what impressed me more because the banana charmer's taste and appearance surpass other cakes.

The name of the cake is not accidental. The banana charmer is both banana-flavoured and charming, especially with its colourful layers, which include fluffy cocoa sponge cake, creamy whipped cream stracciatella, and the jelly topping that envelops banana pieces. It's impossible to pass by this combination of flavours and colours without noticing.

It may seem complicated, but it is far from demanding and patience-testing cakes. The base of the banana charmer is a sponge cake, in this case enriched with cocoa. Preparing the dark base should not cause anyone any major problems.

The next step is to dissolve the jelly and give it some time to cool and set. In the meantime, whip the heavy cream (make sure it is well chilled). The banana charmer is an unmodest cake, so we enrich the whipped cream with mascarpone and finely grated dark chocolate. In the last step, simply layer the sponge cake with the whipped mixture and cover it with the setting jelly, immersing banana pieces in it.

Ingredients:

                          
• 5 eggs,
• 1 cup of sugar,
• Pinch of salt,
• 3/4 cup of flour,
• 1 tablespoon of cocoa,
• 1 teaspoon of baking powder,
• 2 yellow jellies (e.g., mirabelle flavour),
• 700 ml of hot water,
• 550 ml of heavy whipping cream (30 or 36%) + 4 tablespoons of icing sugar,
• 250 grams of mascarpone cheese,
• 1 stabilizer for whipped cream,
• Half a bar of dark chocolate,
• 2 bananas,
• Juice from half a lemon,

Preparation:

                  
1. Beat the eggs with a cup of sugar and a pinch of salt. Beat until the mixture doubles in volume.
2. Sift the flour and cocoa, add baking powder. Mix the dry ingredients and then add them to the beaten egg mixture. Stir gently.
3. Pour the ready mixture onto a baking tray (25x20 cm) lined with parchment paper. Bake the cake at 180°C for 30 minutes (please note this adjustment is the same as 355°F in original text).
4. Set the ready sponge cake aside to cool, then cut it in half into two layers.
5. Dissolve the jelly in hot water, stir, and set aside to slightly set.
6. Whip the well-chilled heavy cream with icing sugar. During whipping, add mascarpone and the stabilizer, as well as the dark chocolate grated finely.
7. Spread the stiff whipped cream on one layer of the ready sponge cake. Then place the second sponge cake layer on the cream and press it down gently.
8. Cut the bananas into thick slices and sprinkle with lemon juice. Then arrange the banana slices on the cake.
9. Pour the setting jelly over the cake and smooth it out.
10. Place the ready cake in the refrigerator overnight to set.