Ice cream layered cake with bananas and pineapple

Submitted by enr on 18 Apr 2013
200 g cocoa biscuits or AMAREA * *
# For fruit and cream Crispi:
2 bananas
canned pineapple 680 g
100 ml orange liqueur
30 g gelatin
300 ml Pastry cream
200 ml cooking cream
1 and 1/2 cup rice crisps (overalls)
100 g pine nuts (walnuts, hazelnuts, almonds) ground in large pieces
# For the filling:
2 bananas
# For glaze:
100 g natural couverture
25 ml hazelnut butter
25 g butter
# For Decorations:
100 g white chocolate
25 ml hazelnut butter
25 g butter
Fruit cream: two bananas, pineapples and juice from canned pureed. Add orange liqueur and confused. Gelatin is poured in about 100 ml cold water and allowed to swell. Then pour 300 ml boiling water to dissolve. Gelatin is poured into a banana-pineapple puree and stir. Thus obtained cream break in two. One half remained so - as fruit cream, while the second half is used for the preparation of Crispi cream. Crispi cream: two types of cream are broken down in a blender and mix with the second half of the fruit gelatin. Add 1 cup rice crisps and pine nuts and stir well. Assembling: The bottom of the form cake covered with a row biscuits and smeared with all Crispi cream. On it are arranged sliced ​​peeled bananas. On them smeared with half a banana-pineapple puree. It is the second order biscuits. They sprinkle with 1/2 cup rice crisps and smeared with the remaining half of a banana-pineapple puree. Smoothed with a silicone spatula. cake in the refrigerator for 3-4 hours or 1 night. frosting: cake pour melted in a water bath natural coating, a little hazelnut and butter. Prepared dark chocolate. Decoration: White chocolate, hazelnut and a little butter melting in a water bath. On dark glaze drips spiral or parallel lines and form waves with a wooden skewer. * Instead of cocoa biscuits - can be used biscuits and delicious becomes cookies AMAREA * *. * Pine nuts successfully replaced with walnuts, hazelnuts or almonds. * Due to lack of orange liqueur - used whiskey cream, but only 50 ml. * Do not put hazelnut butter absence, but this does not affect the glaze and pattern - at least visually. * I enjoyed and rice crisps - just not found in stores. Probably with hazelnut butter and Crispin will become more tasty, but next time will try.
0 users
18 Apr 2013
Hristo Gruev - known Bulgarian pastry


Very interesting cake suitable for holiday :) Remind me about patisserie Gruev in Borovo, sweet memories :) One vaprosche only - Canned Pineapple how much roughly? The store has 150 to 700-800 grams, perhaps somewhere in the middle?

used by the average can of canned pineapple - I believe 680 (it and the big boxes have a different weight from different manufacturers). I am very glad that you liked the recipe. The taste is guaranteed - m-m-m-smack! A Gruev is great - almost casually doing everything and always gets his taste of his works is unforgettable. I guessed and one other MIGHT decoration. Instead of dark glaze to put bright and top to decorate with grilled pineapple. Too bad I can not attach a photo even do it on a new idea!

Super, thanks for the clarification :)