Unsweetened cake butter cream and bananas. Cake from choux pastry it is not difficult to prepare, but it takes time to bake the cakes. From the specified number of ingredients, 6 cakes are obtained, each of which is baked separately. Each cake is generously coated with the most delicate butter cream and bananas are laid through the layer. The cake is VERY tasty. This choux pastry cake will satisfy even the most sophisticated sweet tooth. This cake can be supplemented with any fruit, but, in my opinion, the banana cake is the most tender.

Compound:

For the test:

• Water - 1 and ¼ glasses
• Butter - 120 g
• Flour - 1.5 cups
• Salt - on the tip of a teaspoon
• Eggs - 5-6 pieces

For the cream:

• Cream (for whipping) - 500 ml
• Mascarpone - 500 g
• Condensed milk - 1 can

For filling:

• Bananas - 2 pieces

For decoration:

• Almond petals - 70 g
• Bananas - 2 pieces
• Decor gel - 1 tbsp. spoon (can be replaced with gelatin)

Preparation:

Prepare choux pastry... To do this, pour water into a saucepan and bring it to a boil. When the water comes to a boil, add the sliced ​​butter and dissolve in the water.

Then add salt and flour. Remove the pan from heat and stir the dough until smooth, then put it back on the stove and keep on the fire with constant stirring for another 2-3 minutes.

Let the dough cool for about 20 minutes and then add the eggs one at a time. The dough should not turn out very liquid, so that it does not spread and not very thick, so that it would be easy to spread it on a baking sheet.

Take baking paper and draw a circle on it. You can take any round shape and circle it.

Lay out the dough in an even thin layer, without going beyond the circle. Before laying out the dough, it is better to turn the sheet of paper over and lay out the cake along the translucent lines so that no traces of a pencil remain on the baked cake.

Send the cake to an oven preheated to 180 degrees for 20 minutes. The cake should brown and acquire a golden color.

So bake all the cakes. I got 6 pieces. The baked cakes can be stacked on top of each other, they do not stick together.

Simultaneously with baking the cakes, prepare the cream. Beat the cream with a mixer until stable peaks. To make them easier to whip, the cream should be cold, that is, fresh from the refrigerator.

Put the mascarpone cheese in a deep container and gradually add the condensed milk. Do not stir mascarpone cheese with a mixer, otherwise it will become liquid, gently stir the cheese with condensed milk with a spoon. Condensed milk must be added gradually, so as not to overdo it with sweetness. Add half a can of condensed milk and taste for sweetness, then a little more and try again and so on until the taste you need.

Now gently combine the whipped cream and mascarpone. Stir the cream with a spoon, without using a mixer.

Now that the cream and cakes are ready, you can start collecting the cake. Place the first crust on a platter and sprinkle generously with cream.

Next, lay out another cake, also grease it with cream. Cut the bananas into thin circles and place on top of the cream.

So collect the whole cake, alternating a layer without bananas and a layer with bananas.

Brush the top and sides of the cake with the rest of the cream. Just in case, I strengthened the cream for the top and sides with gelatin, since I served the cake on festive table and was afraid that it might leak a little. I just diluted the gelatin in milk according to the instructions and added it to the cream. But this procedure is not necessary, since the cream is already quite thick.

The cake is almost ready, all that remains is to decorate it. Cut the banana into the same slices as for the filling and lay the pattern over the top of the cake. Sprinkle the edges of the cake and the gaps between the bananas with almond crumbs. Brush the bananas with gel using a cooking brush so they don't darken while the cake is being stored. If you do not have a gel decor, then the bananas can be covered with a thin layer of gelatin diluted according to the instructions.

Put the cake in the refrigerator for an hour so that it is soaked, hardened a little and cut easier. The choux pastry cake is ready, enjoy the taste. This the most delicate cake with bananas just melts in your mouth.

Enjoy your tea!

You can watch a funny video below:

1. Pour water into a saucepan and put it on fire. When the water is warm, add oil to it. Bring the oil mixture to a boil and completely dissolve the oil. after boiling, add flour in a thin stream and quickly knead a homogeneous dough.
2. Immediately after this, remove the pan from the heat and continue kneading the dough with a spoon. Remove the eggs from the refrigerator and leave for 15 minutes at room temperature. During the same time, the choux pastry for the cake should cool to a slightly warm temperature. At the same time, periodically knead the dough so that it cools down faster.
3. Drive in raw eggs into a lukewarm dough, kneading it thoroughly after each egg. Preheat the oven to 200C, grease the dish / baking sheet with a small piece of butter. Put about 1/3 of the dough in a mold and distribute evenly over the entire bottom.
4. Cook the choux pastry crust for about 20 minutes until tender. Take out the mold, carefully remove the cake onto the wire rack and leave to cool. put half of the remaining dough into the mold, distribute it over the entire bottom and send to the preheated oven.
5. So bake this and the third cake base. In the meantime, the cakes are cooling, prepare a cream for the custard cake... Pour gelatin into a small container, fill it with cold water and leave for 20 minutes.
6. Pour cream into a saucepan, put on fire. While stirring occasionally, bring the cream to a boil and reduce heat. In the meantime, separate the yolks from the whites and beat with a mixer. Gradually add sugar, vanillin and flour to the yolks, beat until a light fluffy creamy mass is formed.
7. When the cream comes to a boil, reduce the heat slightly. Continuing to beat the yellow cream, pour 3-4 tbsp to it. hot cream. Beat until smooth and pour the yolk mixture into the boiling cream (while the latter must be stirred continuously).
8. Cook the custard over low heat for about 2-3 minutes, stirring occasionally. Remove the pan from heat, add the chocolate and stir well until it is completely dissolved. While the cream is cooling, stir it as often as possible, otherwise it will be covered with a film.
9. Put the gelatinous liquid on water bath and, stirring, bring until the gelatin is completely dissolved (but not bringing to a boil). Remove the container from the water bath and leave to cool. Pour dried fruits for 15 minutes hot water... Then drain the water, dry them with a napkin and (if necessary) cut into small pieces.
10. When the cream and gelatin have cooled to room temperature, remove the cream from the refrigerator and beat with a mixer until stable peaks. Combine cream with custard and gelatin, mix.
11. Cut each cake lengthwise into two parts (if possible). Put the choux pastry crust on the bottom of the split form, cover it with cream and sprinkle with chopped dried fruits. Again cake, cream and dried fruits. Thus, fold the whole cake from custard cakes, cream and dried fruits. Lubricate the last layer with cream and send the form to the refrigerator.
12. Choux pastry cake should be infused in the refrigerator for 8-10 hours. Then take out the mold, remove the split ring and decorate the cake to your taste. Slice custard cake portions and serve chilled. Enjoy your tea!

1. Cut the butter into slices and dip in a saucepan. Pour in drinking water.

2. Heat the mixture over medium heat until boiling. Stir the food to form a homogeneous liquid.

3. Pour flour into a bowl and stir with salt.

4. Pour the hot, oily liquid into a bowl of flour and quickly knead the dough until it falls off the sides of the dish. Its consistency will be quite thick. Leave the dough to cool to room temperature.

5. Add one egg to the chilled dough and knead the dough with a spoon until smooth.

6. Then add the second egg and knead the dough again.

7. The consistency of the dough will be quite runny and smooth.

8. Pour the dough onto a baking sheet with a tablespoon and let it flow. It will take the shape of a circle. Place the baking sheet in a heating chamber heated to 200 degrees and bake the products for 15 minutes. I note that the cakes can be made in any shape, in long strips or as a regular whole with one cake.

9. After this time, reduce the heat to 150 degrees and continue to bake the biscuits for another 15 minutes. Then turn off the oven, open the door slightly and leave the products to cool.

10. Now get to the preparation of the cream. Combine sour cream with sugar.

11. Using a mixer at high speed, beat the sour cream about 10 minutes until fluffy and double in size.

12. Next, start to shape the cake. Choose a convenient flat dish and lay out a few baked, chilled tortillas.

13. Lubricate them liberally. sour cream... You can put nuts or berries on top.

14. Continue to lay out the cakes, smearing them with cream. Form the cake into a semicircular shape.

15. Grate the chocolate and sprinkle on the cake. You can also melt it in a water bath and pour the glaze over the product. Send the dessert to cool and soak in the refrigerator for 2 hours.

16. After this time, the cake can be served with a cup of fresh tea or coffee.

See also a video recipe on how to make a choux pastry cake.

• Boil water with salt and butter. Add flour, mix until smooth. Allow to cool to 25 - 30 degrees. Shake raw eggs with a fork, pour into the dough in portions, mix continuously.
• Line the baking sheet baking paper and put thin long strips of choux pastry on it with a pastry bag. Bake at 220 degrees for 10 minutes, then lower the temperature to 180 degrees and bake for about half an hour. Cool and cut into equal strips - "logs".
• For the cream, boil the milk. Beat the egg yolks with the sugar and cornstarch. Continue whisking and gently pour in hot milk. Bring to a boil, add butter and vanillin from a bag, mix until smooth. Cool the cream.
• Put the first cake out of the "logs", grease with cream, cover with a second layer, placing them across, repeat several times, decorate the choux pastry cake with milk cream to your taste. Let it soak, stand for several hours.

Once in a cafe I tried a custard cake with custard. Or rather, not even a cake, but a part of the cake (they also sell it with a whole cake). And of course I decided to try to do something like that myself. As a result of my searches, I found a wonderful recipe for choux pastry with sour cream custard. Here and the "reason" for his baking was found - the little boy was six months old. The cake turned out to be incredibly tender, just melting in your mouth. I liked it so much that I cooked it up for my husband's birthday.

The composition of the cake "Choux tenderness" includes:

For cakes:

• 200gr of water;
• 50g refined vegetable oil (odorless);
• 50g butter;
• 1 pinch of salt;
• 130g flour;
• 4 chicken eggs.

For the sour cream custard:

• 1 egg (large);
• 120 grams of sugar;
• 2 tbsp flour with a slide;
• a pinch of vanillin;
• 300 gr sour cream 25%;
• 200 grams of butter.

For decoration:

A comment:

1. According to these proportions, the cake is not very tall and large, so if you need to cook big cake- start in two servings.
2. From this amount of dough, two rectangular cakes 30x40 cm are obtained, or 5 round cakes with a diameter of 26 cm. If you have forms of other sizes, then calculate the number of cakes yourself in proportion to the total area of ​​all cakes about 2400-2500 sq. Cm.))) The first time I made 4 cakes, they turned out to be thick.
3. You can use any cream to your liking - not necessary.
4. You can decorate the cake according to your taste and desire. Can be watered completely chocolate icing, sprinkle with grated chocolate, coconut flakes, decorate with candied fruits, etc.

Method of making the cake "Choux tenderness":

If you are going to make a cake with custard sour cream, then first you need to make the base of the cream - it must cool down.

Break the egg into a small saucepan, add sour cream, sugar, flour and vanillin ...


… Stir everything thoroughly with a whisk until smooth.


We put the preparation for the cream on the stove and, stirring constantly, bring to a boil over medium heat. Cook until the cream thickens (5-7 minutes). The flour should not be felt !!! If desired, if you are not afraid, the mixture can be heated for high fire, then cook on average. It just gets a little faster that way. You just need to stir the cream very quickly so that it brews evenly and does not have time to burn to the bottom of the saucepan.


Covering the surface of the cream cling film(you can take a breakfast bag) and let cool to room temperature. To make this happen faster, you can put the saucepan in another larger container with cold water. While the cream is cooling, we take the butter out of the refrigerator and leave it at room temperature to soften.

Now we start the dough for the cakes.

To do this, in a small saucepan, bring salted water to a boil with butter and vegetable oil.




Pour out all the flour right away ...


... stir quickly. You should get a homogeneous lump - as soon as it begins to move away from the walls of the saucepan, stir for a couple of minutes, remove from the stove and leave to cool.

While the dough is cooling down, we finish the cream.

By this time, the custard mixture should be just warm (not hot). Using a mixer, drive the softened butter into it in parts, it turns out a very lush, delicate, airy cream.

We finish the cream and bake the cakes.

As soon as the dough has become a little warm (it is not necessary to completely cool it) - drive in and mix in one by one chicken eggs... At first it will seem that they stubbornly do not stir, but simply hang around the dough on their own, but gradually the dough will become homogeneous, smooth and shiny.




Spread the finished dough on baking paper in a very, very thin layer. Can be spread with a spoon, can be dipped in cold water hands. If you have good baking paper, then you should not additionally grease it, the cake will come off well. If you are in doubt about the quality of baking paper, it is better to grease it with vegetable oil, just in case.


We bake the cakes in an oven preheated to 200 ° C for 10-12 minutes until cooked.


We immediately transfer the finished cakes from the mold to the wire rack, cool, after which they can be folded in a pile.

We collect the cake:

Smearing each cake with cream from the heart. If desired, the top cake can not be covered with cream, but poured with homemade chocolate or sprinkled icing sugar... I smeared all the cakes with cream. It is advisable that the cake stand for at least a couple of hours before serving to soak.


As a decoration I made ...


... and my niece happily drew on the cake with a culinary pencil.


Here's a cake like this:


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