Cookie-free banana cake

8 servings
3 hours

I came up with this cake myself. In general, there are many different recipes for cakes in bananas on the Internet. And from puff pastry, and with cottage cheese. But I wanted to combine my favorite curd butter cream in my cake, where I added some zest to dilute the sweetness of the cream with a little citrus acid. As for the cakes, they are usually simply baked, and then cut along. I decided to make the cakes dense, like a milfey. The cake turned out to be not only tasty, but also very beautiful.

How to make a cake with bananas without cookies? Prepare the ingredients for the base. You will need ready-made puff yeast-free dough. It is usually sold frozen as two plates. Get it out of the freezer in advance so it has time to defrost. It is better to do this on the bottom shelf of the refrigerator.

Place the dough on a flour-dusted work surface. Roll it slightly from the center to the edges into two small identical rectangles about 5 mm thick.

Top the dough with a little icing sugar.

Transfer one layer of dough to a baking sheet lined with parchment. Cover it with another parchment leaf. Put some weight on top so that the dough does not rise much when baking. I set up another smaller baking sheet.

Bake the cake in the oven preheated to 200 ° C for about 20 minutes. Cool the finished cake. Bake the second cake in a similar way.

Make the cream. How to make a cream? Prepare the products. Choose cottage cheese fatter - from 5% and above, of good quality, without milk fat substitutes. Butter should also be of high quality, in accordance with GOST. Remove it from the fridge beforehand to soften. If the curd is lumpy, whisk it with a blender beforehand or wipe it through a sieve until smooth.

Whisk the soft butter with a mixer along with the icing sugar and vanillin until fluffy. It is better to use caster sugar for the cream, it will disperse better in the cream, and sugar will be felt on the teeth. Put a very small amount of vanillin, literally a pinch, as it tastes very concentrated.

In parts, add the cottage cheese wiped or whipped with a blender. Whisk the mass again until smooth.

Wash the lemon thoroughly with the soda brush, then dry. Remove the top layer of the skin - zest with a fine grater, trying not to touch the white bitter part. Add the lemon zest to the cream and mix it thoroughly to spread the zest evenly.

For the filling, take mature but not overripe bananas. Wash and dry them before use.

Then peel them and cut them into circles.

Collect the cake. On the bottom of a rectangular parchment-lined parchment, place the first layered bark. Spread a third of the curd butter cream over it. Flatten it. I laid out the cream with a pastry bag.

On the cream, lay half the banana circles in one layer.

Put another part of the cream on top. Put the remaining bananas on the cream. Rinse the bananas with the remaining cream.

Cover the cake with a second bark and press lightly to combine all layers well. Put the cake in the fridge for 2 hours.

Before serving, you can sprinkle icing sugar on the cake and garnish with rounds of bananas and mint.