COBANA CAKE BY YAMUNA PASTRY BALI

INGREDIENTS

Banana Cake

• 115g unsalted butter

• 115g brown sugar

• 1 tsp vanilla extract

• 0.2g salt

• 2 whole eggs

• 180g cake flour

• 4g baking soda

• 4g baking powder

• 28g coconut cream

• 150g ripe bananas, mashed

METHOD

1. Pre-heat the oven to 160C.

2. In a stand mixer fitted with a paddle attachment, combine brown sugar, vanilla, salt and butter. Beat the mixture gently.

3. Add the eggs, mix well. Add flour, baking powder, baking soda, mashed bananas and coconut cream, mix for one minute.

4. Pour batter into three round 20cm baking pans placed on a sheet pan.

5. Bake for 25-30 minutes.

Caramelised Banana

• 4 bananas, sliced lengthwise

• 20g unsalted butter

• 50g granulated sugar

METHOD

1. In a cooking pan, make dry caramel with the granulated sugar, add the butter once the sugar turns amber. Arrange the sliced bananas and cook until tender, fragrant and seared on both sides.

2. Leave to cool on a baking mat.

Chocolate Chantilly Mousse

• 225g milk chocolate

• 150g whipping cream

• 375g whipping cream, chilled

METHOD

1. Chop the chocolate and melt it slowly in a bain-marie or in the microwave.

2. Using a whisk or an electric hand beater, lightly whip 375g chilled cream. Set aside in the refrigerator.

3. Gently heat 150g whipping cream in a saucepan at a simmer. Remove from the heat.

4. Slowly pour one-third of the hot mixture over the melted chocolate. Using a flexible spatula, briskly mix it in with a small circular movement to create an elastic, shiny mixture.

5. Then incorporate another third of the hot liquid, using the same circular movement, and finally, the last third. The chocolate temperature at this stage should be 45C-50C so that it does not harden into little chips when incorporating the cream.

6. Carefully fold in the lightly whipped cream with a flexible spatula. Set aside.

TO ASSEMBLE THE CAKE

• 300g Nutella

1. Place a steel pastry ring on a baking sheet lined with baking paper, slip a strip of acetate around the inside. 2. Place the first layer of banana cake, pipe out one-third chocolate mousse, then swirl Nutella over it. Repeat with the second and third layers.

3. Arrange the caramelised bananas on top covering the chocolate mousse. 4. Chill for about 12 hours.

TO FINISH

• 75g desiccated coconut

• 50g apricot jam

1. Remove the ring from the cake, cover the sides with desiccated coconut and glaze the caramelised banana with apricot jam.