Banana and Biscuit Cake
Ingredients:
- 300g of dry biscuits (such as Digestive or Oro Saiwa)
- 100g of melted butter
- 4 ripe bananas
- 500ml of whipping cream
- 250g of mascarpone
- 100g of icing sugar
- 1 teaspoon vanilla extract
- Lemon juice (to prevent the bananas from browning)
- Chocolate chips or cocoa powder to decorate (optional)
Instructions:- Prepare the base:
- Finely crumble the dry biscuits in a food processor or place them in a plastic bag and crush them with a rolling pin.
- Mix the cookie crumbs with the melted butter until smooth.
- Press the biscuit mixture into the bottom of a springform pan (approximately 22-24cm in diameter) to form a compact base. Place in the refrigerator to cool for at least 30 minutes.
- Prepare the filling:
- In a large bowl, whip the cream until stiff.
- In another bowl, mix the mascarpone with the icing sugar and vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture until you obtain a smooth cream.
- Prepare the bananas:
- Cut the bananas into slices and sprinkle them lightly with lemon juice to prevent them from blackening.
- Assemble the cake:
- Spread a layer of mascarpone cream on the cooled biscuit base.
- Arrange a layer of banana slices on top of the cream.
- Repeat the layers until the ingredients are used up, finishing with a layer of mascarpone cream.
- Decorate and cool:
- Decorate the top of the cake with chocolate chips or a sprinkling of cocoa powder, if desired.
- Place the cake in the refrigerator and let cool for at least 2 hours, or until firm.
- Serve:
- Once firm, gently remove the cake from the springform pan and transfer to a serving plate.
- Cut into slices and serve.
- Finely crumble the dry biscuits in a food processor or place them in a plastic bag and crush them with a rolling pin.
- Mix the cookie crumbs with the melted butter until smooth.
- Press the biscuit mixture into the bottom of a springform pan (approximately 22-24cm in diameter) to form a compact base. Place in the refrigerator to cool for at least 30 minutes.
- In a large bowl, whip the cream until stiff.
- In another bowl, mix the mascarpone with the icing sugar and vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture until you obtain a smooth cream.
- Cut the bananas into slices and sprinkle them lightly with lemon juice to prevent them from blackening.
- Spread a layer of mascarpone cream on the cooled biscuit base.
- Arrange a layer of banana slices on top of the cream.
- Repeat the layers until the ingredients are used up, finishing with a layer of mascarpone cream.
- Decorate the top of the cake with chocolate chips or a sprinkling of cocoa powder, if desired.
- Place the cake in the refrigerator and let cool for at least 2 hours, or until firm.
- Once firm, gently remove the cake from the springform pan and transfer to a serving plate.
- Cut into slices and serve.
This banana and biscuit cake is perfect for any occasion, easy to prepare and irresistibly good. Enjoy your meal!