We have a nostalgic recipe today. Biscuit cake is undoubtedly the legend cake of everyone’s childhood at my age in Turkey. Another advanced level of the classic biscuit cake is the banana pyramid cake. Those whose mother could make a banana pyramid cake would cause some jealousy in the circle of friends. But these friends’ birthday parties would be just as enjoyable.
Those who want to continue their free time travel after this recipe can also take a look at the biscuit cake recipe. I used to like the biscuit cake more because it has cocoa powder, but the banana pyramid cake also contains a banana. Favorite fruit of children of my age. So if somebody made a cocoa and banana pyramid cake, I would have reached nirvana.
If I’m not going to look like too old, I would like to go back a little bit more. In the past, it was not possible to access every ingredients easily. I do not know if everything was too expensive, people were too poor or the consciousness of savings was very high, but everybody could not try everything they see immediately. People used to make recipes from the people they ate, liked and trusted their recipes. Therefore, in every house, approximately three or five of the same pastries and the same desserts were baked. Now the ingredients are easy to access, there are thousands of recipes available on the internet, and people are more likely to risk wasting the ingredients (which is not something I approve). In my childhood they were always making biscuit cake, flour cookie, wet cake, kısır salad, potato salad around me. Everyone kept giving each other different recipes for the same things, and the mother’s recipe notebooks were filled with the titles Ayşe’s flour cookie or Fatma’s kısır recipe. And now it’s time for Kevser’s biscuit and banana pyramid cake recipe.
- 48 petit beurre biscuits,
- 2 bananas,
- 200 ml heavy cream (2 tablespoons for the pastry cream, the rest for the outer covering),
- 2 tablespoons of powdered sugar,
- 40 g of chocolate,
- Raspberries and fresh mint to decorate
For Pastry Cream;
- 2.5 cups of milk,
- 3 egg yolks,
- 2 tablespoons of flour,
- 2 tablespoons of corn starch,
- 1/2 cup sugar,
- 2 tablespoons heavy cream,
- Powdered vanilla with the tip of the knife.
- For pastry cream, take 2 cups of milk, sugar and vanilla into a sauce pan, take it on the stove and heat (remove from the heat before boiling),
- Meanwhile, in a separate bowl, whisk the egg yolks, 1/2 cup milk, flour and corn starch until a smooth consistency,
- Add the warmed milk to the egg yolk mixture little by little and whisk quickly,
- Strain the mixture with a fine strainer and take it back to the sauce pan,
- Cook on medium high heat until it thickens, stirring constantly,
- Remove from heat, add 2 tablespoons of heavy cream and mix and set aside for 5-10 minutes to cool a little bit, stirring occasionally,
- Spread a large piece of plastic wrap on the counter,
- Arrange 18 biscuits side by side with 6 biscuits on the long side and 3 on the short side,
- Spread a layer of pastry cream on the biscuits,
- Arrange 18 biscuits on the cream,
- Spread a layer of cream on the biscuits,
- Place the bananas lengthwise in the middle layer of the biscuits,
- Place one more layer of biscuits on the two edges,
- Spread the remaining cream on the biscuits and fill around the bananas,
- Gently lift the two ends of the cake together with the plastic wrap to the middle and connect both sides to form a pyramid shape,
- Put it in the fridge and rest for 30 minutes-1 hour,
- Put the heavy cream in a narrow deep bowl,
- Add the powdered sugar and beat with a hand mixer until it thickens,
- Spread the whipped cream on the outside of the cake,
- Melt the chocolate and pour it over the cake,
- Decorate the cake with raspberries and fresh mint leaves,
- Keep in the fridge.