I didn’t plan to make this cake because I’m not mad about bananas, but I had all the ingredients in hand when I saw the recipe and that was just after I saw the Big G’s banana maple upside down cake on Santos’s site – so that was good enough reason to try out!
The recipe is from a book called Le Goût Authentique Retrouvé – written by a Japanese patissier Hidemi Sugino, whose shop in Tokyo has been very popular since its opening two years ago (it’s called ‘Idemi’ without the H – like French/Italian/Spanish – I guess he was used to hearing his name that way when he was a patissier in France).
I’ve never had any of his desserts, but I quite liked his book as his modern approach to the combination of ingredients as well as the presentation seemed really interesting. He named this cake ‘B-Caraïbe’ (bananas of Caribbean), it’s made with three layers of cream (from the top: vanilla, banana and orange infused chocolate) sandwiched with almond sponge. Freeze the finished cake for a while, and brush some melted chocolate on top. Maybe I could use riper bananas next time, but generally all the flavours work well together.