banana Cake

Created by

  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
  • Justine Lanoo - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
level 1
  1. Moelleux Cake Dough
  2. Velvet spray
  3. Finishing and presentation

Recipe components

Callebaut® ingredients
Chocolates with creamy and milky flavours - Velvet

Velvet
Cocoa Butter - Cocoa butter

Cocoa butter

Moelleux Cake Dough

IngredientsPreparation
  • 200g
    butter
  • 150g
    sugar

Whip up together. 
  • 200g
    flour
  • 200g
    eggs
  • 50g
    cream
  • 7g
    Baking powder

Add and mix to equal mass.
Mix and add to dough.

Whip up together.
  • 100g
    Callebaut Cocoa Nibs NIBS-S502

Add and mix in.
  • 100g
    crushed dried bananas
  • 100g
    mango cubes

Fill cake pan with dough (40 g for each cake pan).
Sprinkle with dried banana and mango pieces.
Bake at 175°C for 14 minutes. Freeze.

Velvet spray

IngredientsPreparation

Melt together at 45°C and emulsify with blender.  

Melt together at 45°C and emulsify with    Chocolate Velvet W3-E4-U71                                                         blender.  

Finishing and presentation

Spray deep-frozen cakes with velvet spray for a banana yellow velvet effect.
Finish off with Coloured Galettes Round Mona Lisa CHK-PR-19805E0-999 and Yellow Marzipan Flower Mona Lisa MAW-PS-19909-99. Decorate sides with Gold Marzipan Collar Mona Lisa MAW-CL-19923E4-999.
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