Hello everyone, how are you? Today we have a pastry class! Get ready to discover one of the most unusual and different recipes you've ever seen. The end result? A delicious, moist, fragrant cake that will be a huge hit in your life. Enjoy! IF YOU LIKED IT, SUBSCRIBE TO THE CHANNEL, PRESS THE BELL AND STAY UP TO DATE WITH ALL OUR NEWS! AND OF COURSE, LEAVE A LIKE, SHARE AND SEND US YOUR COMMENT. WELCOME EVERYONE TO THE TASTE OF PARTY! Visit our website and discover a multitude of other recipes available http://alvarorodrigues.com.br/ ----------------------------------------------------------------------------- Contact for new partnerships WhatsApp (11) 95551-0698 ----------------------------------------------------------------------------- Follow us also on Instagram / chefalvarorodrigues ----------------------------------------------------------------------------- Handouts related to the topic 🔸 PARTY CAKES - 30 COMPLETE AND DIFFERENT RECIPES 🔸 CAFETERIA CAKES - 32 CAKE RECIPES + 8 HOT AND COLD DRINK RECIPES For more information contact us on WhatsApp (11) 95551-0698 ----------------------------------------------------------------------------- RECIPE PARTNERS Bombay - https://www.bombayhs.com.br/ Callebaut - https://www.callebaut.com/pt-BR ----------------------------------------------------------------------------- CHOCO BANANA CAKE BUTTERY DOUGH 60 g soft unsalted butter ¾ cup sifted refined sugar (140 g) 1 level teaspoon Bombay vanilla extract 2 large eggs, lightly beaten (total liquid 100 g) ½ cup cold whole milk (120 ml) 1 ¼ cup wheat flour (150 g) ¼ cup cornstarch (30 g) ½ tablespoon baking powder (7 g) 1 pinch Bombay Fleur de Sel Zest of 1 medium Tahiti lemon ¼ cup Callebaut 50% Chocolate Drops (50 g) BANANA FILLING 6 ripe mashed Prata bananas (450 g without the peel) 2 tablespoons sifted refined sugar (30 g) ½ level dessert spoon cinnamon Bombay powder Juice of 1 medium Tahiti lemon, freshly squeezed and strained (20 ml) TOPPING GANACHE 200 g of 50% Callebaut semisweet chocolate 100 g of UHT or pasteurized cream 1 pinch of Bombay cinnamon powder (optional) PREPARATION In a medium bowl, mix the ingredients and melt in a bain-marie or in the microwave, stirring with the help of a whisk until you obtain a smooth, shiny cream. Use while still warm or still malleable. DECORATION 50 g of Callebaut Monalisa Milk Flakes ✔️ See all the details of the preparation of the dough, the banana filling, the final assembly and the decoration through the video available on the Sabor de Festa channel on Youtube. CHEF'S TIPS: ✔️ The measuring cup used in the preparation of this recipe has 240 ml. ✔️ Cornstarch makes the dough much softer and more delicate. However, it is possible to prepare it with just wheat flour. ✔️ It is not advisable to use hot milk, as it could melt the butter and compromise the final texture of the dough. ✔️ The ideal would be to use Prata bananas because they are firmer or even the “dwarf” type. ✔️ The delicious Choco Banana Cake can be baked in 20/22 or even 24 cm diameter x 5 cm high molds, thus obtaining different heights. ✔️ The baking time will be between 40/45 minutes. ✔️ The cake (decorated or not) can be frozen for up to 60 days. ✔️ The yield will be 12 servings. ----------------------------------------------------------------------------- WATCH ALSO: 📌 CREAMY CORNMEAL CAKE - • THE BEST CREAMY CORNMEAL CAKE IN THE WORLD... 📌 ORANGE CAKE WITH SYRUP - • THE BEST ORANGE CAKE WITH SYRUP EVER... 📌 COCONUT MARBLE CAKE - • COCONUT MARBLE ICED CAKE (WRAPPED IN... 📌 CHOCOLATE MOUSSE PIE - • THE BEST CHOCOLATE MOUSSE PIE I... 📌 APPLE CAKE - • CHEF ÁLVARO RODRIGUES - APPLE CAKE... 📌 CHEESE CAKES - • THE MOST DELICIOUS CHEESE CAKE I'VE EVER MADE... 📌 TRUFFLE CHOCOLATE & CREAMY CAPPUCCINO - • CHEF ÁLVARO RODRIGUES - CHOCOLATE T... 📌 PRESTIGE CAKE - • THE BEST PRESTIGE CAKE OF ALL THAT ...