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Banana Ombre Cake with Cinnamon Filling

With MEGGLE Creme Patisserie Sweetened

Ingredients

2Eggs
70 g Cane sugar
1 Larger banana (ripe)
60 gMelted butter
130 gPlain flour
1,5 TSPBaking powder
a pinch ofSalt
Sponge ingredients (for a 20 cm tin)
handfulFinely chopped walnuts
1 TBSPCocoa powder
2 TBSP Cocoa powder
50 g Finely chopped chocolate
Banana slices (optional)
Other ingredients for the sponge
300 mlMEGGLE Creme
Patisserie Sweetened
2 TSPGround cinnamon
1 – 2 TBSPIcing sugar (optional as Creme Patisserie is sweetened)
Filling

Preparation

Step 1

  • Preheat the oven to 160°C and prepare 3 identical cake tins (each 20 cm) by lining them with baking sheets.
  • For the sponge layer, beat eggs and sugar until fluffy, whisk in puréed banana and melted butter.
  • In a separate bowl, mix flour, baking powder and salt.
  • Combine the dry ingredients with the wet mixture and mix well.

Step 2

  • Add a handful of chopped walnuts to the basic recipe.
  • Add 1 TBSP cocoa powder to the second layer and finally 2 TBSP of cocoa powder and chopped chocolate to the third layer.

Step 3

  • Pour the batter for each layer into a separate cake tin and bake for 40-45 minutes at 160°C, or until a toothpick inserted in the centre comes out clean.
  • Take the sponge layers out of the oven, leave to cool slightly and remove from tins. If a layer has bulges on top, cut off with a knife.

Step 4

  • While the layers are cooling, prepare the creme filling, whisk MEGGLE Creme Patisserie Sweetened with cinnamon and add sugar if desired.

Step 5

  • Start with the darkest sponge layer and spread a thin layer of preserve, arrange sliced banana and cover with a layer of the filling.
  • Cover with the second darkest layer and repeat until you finsihed with the lightest cake layer.
  • Spread the remaining cinnamon filling all over the top and sides of the cake evenly and decorate with fruit and chopped nuts.

TIP:

You can triple the sponge ingredients and then simply divide the whole into three parts and add walnuts into one, cocoa powder into the second and cocoa powder and chocolate into the third part. Divide into 3 cake tins and bake. If you do not have 3 tins of the same size, you can bake them one by one.