It is an entremet with banana mousse, vanilla chantilly whipped cream and chocolate tofu cream sandwiched between springy almond sponge. The banana layer almost gave me a heart attack (though unlikely). I used some really ripe, soggy, close to rotting bananas that were just barely swimming in their own juice. I added lemon juice, blended the damn thing and went out to get something unique for about 3 hours, and when I came back, the mixture was stinky. It smelt like something had died in the blender and the bananas were cocoa brown. I freaked out in a small part of my brain, kept my composure, and tasted it. You can imagine how relieved I was when it tasted absolutely normal and even kinda delicious. After the cooking, the banana layer was fine and terrific.
The sponge. Best I’ve ever had. Moist, soft, easy, almond-y, has a nutty texture (because of the almonds, yet not so tense that it overpowers the sponge), no eggy at all. A dream! Definitely a to-go sponge cake.
And speaking of sponge cakes, I’ve recently got a hang on the whole beating egg whites till shaving cream business (stiff peaks of egg meringue). Now its easy! I used to not like it because it made me waste eggs. If you’ve had and are still having trouble, here’s my suggestion to you; the method I figured out after wasting CARTONS of eggs. Listen up.
I don’t understand one thing:
In the assembly of the B-Caraibe, it says to cut 7″ squares. Then, you place them in a RING mold? How.. what?
It means that after baking the cake in a baking tray, they don’t fit the mould yet. The mould is 7”, so cut out 3 pieces of cake that are 7” each. By ring mold I mean the kind of cake mold with no bottom, the correct name is mousse mold. Sorry for the confusion.
hee, well at least urs were too ripe bananas, which would taste awesome. i used unripe ones, which were just a lil sour. hope u liked your cake!
I loved it! I’m a big fan of your blog. Its such an honour to see you here 😀