An exotic cake

Preparation steps

• Mix the egg whites and sugar, then mix the almond flour and coke by hand. Spread the mixture on a baking sheet, covered with baking paper. Help yourself to spread the mixture with a pallet. Bake in a preheated oven at 200 * C / 10 min. This is a recipe for a flat baking sheet, the size of an oven!
• Vanilla cream / mousse Soak the gelatin in water. Finely chop the chocolate. Boil the cream with the vanilla, and pour over the chocolate. Leave for 3 minutes and add gelatin and then mix. Cover directly over the cream with cling film and leave to stand for at least 12 hours. It is best to prepare the day before!
• Caramel banana Cut bananas into small cubes. Caramelize the sugar, add the cream and mix. When you get the caramel, add the finely chopped bananas and cook for another 5-7 minutes while stirring. Add a pinch of salt, and grate the lime. When removed from the heat, add the finely chopped butter and stir. Pour the caramel into another bowl to cool, place it in the refrigerator.
• Passion cream Soak the gelatin in water Cut the butter into small pieces and put in the freezer Put to cook passion and mango puree. Mix eggs, egg yolks and sugar with a whisk. When the puree boils, add a little to the eggs, and mix, then pour it all into the rest of the puree and cook, stirring constantly, up to 83 * C, that is, you must not allow your eggs to boil, ie to get an omelet :) Remove from the heat, add gelatin . Strain the cream, and then add the butter from the freezer and mix the cream with a stick mixer. Allow the cream to set.
• Preparation Mix the vanilla cream into a light mousse. Mix the passion cream to get a smooth mixture. Put banana caramel in a cream bag or freezer bag. Cut a larger ruo because of the banana pieces. Put both creams in bags as well.
• Cut one biscuit the size of a mold and the other 1 cm smaller in diameter. Place a mold-sized biscuit on the bottom. Place the bananas on the biscuit, leaving 1 cm of space around them, then apply the passion cream between the bananas and the mold (the 1 cm you left). Apply vanilla cream on the bananas (still leave the one 1 cm from the edge of the mold), then apply passion cream along the edge again. Put another biscuit on the vanilla cream and then apply the rest of the passion cream.
• You can also work without leaving this 1 cm from the edge, I work so that the whole cake on the outside would be covered with one cream. The picture shows a cross section of the cake.
• You can decorate as you wish. The picture shows a mini cake in the shape of a dome, topped with a gloss of white chocolate with the addition of yellow. Chocolate spiral and macaron filled with passion cream from the cake.