Prajitura cu banane – cum am gatit cu Bongo ;) / Banana cake – how I baked with Bongo ;)

Acum cateva saptamani am avut un invitat special in noua mea bucatarie. El a venit tocmai din SUA si pana a ajunge la noi a calatorit prin mai multe tari : Suedia, China, Germania si Franta. Bongo este o maimutica simpatica din plus ce ii apartine lui Ryley, o fetita din Idaho. Bongo a calatorit in toate aceste tari pentru un proiect scolar, aducand cu el inapoi in SUA tot felul de suveniruri care sa simbolizeze ceva caracteristic zonelor in care a calatorit si celor pe care i-a vizitat.
De la noi a primit mai multe suveniruri dar si aceasta aparitie pe blogul meu. Bineinteles ca am gatit impreuna. Maimutelele iubesc bananele si asa ca am ales o prajitura cu banane si ciocolata a carei reteta o am de la prietena mea Simona.
A few weeks ago I had a special guest in my new kitchen. He came from the U.S. and to reach us traveled through several countries: Sweden, China, Germany and France. Bongo is a cute fluffy monkey that belongs to Ryley, a girl from Idaho. Bongo traveled to all these countries for a school project, bringing back to the U.S. with him all sorts of souvenirs that symbolize a characteristic of areas where traveled and the people he visited.
From us he received several souvenirs but also this appearance on my blog. Of course we cooked together. Monkeys love bananas and that’s why chose a banana and chocolate cake, whose recipe I got from my friend Simona.

Mi-a placut mult reteta aceasta de prajitura pentru ca bananele raman neschimbate (nu oxideaza) iar gustul este accentuat de crema.

Blat: 
-6 oua
-3 linguri apa
-10 linguri zahar
– 3 linguri cacao
– 4 linguri nuca macinata
– 3 liguri pline cu faina
– 1 plic praf de copt stins cu zeama de lamaie
 
Crema:
-3 oua
– 150 g zahar
– 4 linguri faina 
– 300 ml cu lapte
– 4 plicuri de zahar vanilinat
– 1 pachet si jumatate de unt (300 g)
 
Glazura:
– 5 linguri cacao
– 5 linguri zahar pudra
– 5 linguri apa clocotita
– 5 linguri ulei
– 1 picatura de otet
I liked this cake recipe because bananas remain unchanged (do not oxidize) and the taste is enhanced by the cream.
Spongecake:
-6 eggs
-3 tablespoons water
-10 tablespoons sugar
– 3 tablespoons cocoa
– 4 tablespoons ground walnuts
– 3 tablespoons filled with flour
– 1 sachet baking powder (neutralized with lemon juice)
 
Cream:
-3 eggs
– 150 g sugar
– 4 tablespoons flour
– 300 ml of milk
– 4 sachets of vanilla sugar
– 1 pack and a half of butter (300 g)
 
Glaze:
– 5 tablespoons cocoa
– 5 tablespoons powdered sugar
– 5 tablespoons boiling water
– 5 tablespoons oil
– 1 drop of vinegar

Pentru inceput am facut blatul. Am separat albusurile de galbenusuri.
For start I baked the spongecake. I separated the egg whites of egg yolks.

Se bat albusurile spuma, apoi se adauga treptat zaharul si se mixeaza bine pana la obtinerea unei spume ferme. Beat the egg whites, gradually add sugar and mix well until you’ll obtain a stiff foam (meringue).

Apoi se pun pe rand galbenusurile, apa, cacao, nuca, praful de copt si faina si se mixeaza pana la obtinerea unei compozitii cremoase.
Then put in order the egg yolks, water, cocoa, baking powder, walnuts and flour and mix until you’ll obtain a creamy composition.

Compozitia se pune intr-o tava tapetata cu hartie de copt si se pune in cuptorul preincalzit. Blatul se coace la 175-180 grade, cu ventilatie, timp de 15 minute. Odata copt, blatul se lasa la racit dupa care se taie longitudinal, in doua bucati egale.

The composition is placed in a tray lined with baking paper and placed in preheated oven. Cake will be baked at 175-180 degrees, with ventilation for 15 minutes. Once baked, let it cool off and then cut longitudinally into two equal pieces.

Se prepara crema. Se amesteca bine ouale cu zaharul, apoi se adauga faina, si se subtiaza cu laptele. Compozitia rezultata se pune la bain-marie intr-un vas si se amesteca bine pana se ingroasa.
Prepare the cream. Mix the eggs with sugar, then add flour, and thin with milk. The resulting composition is placed at bain-marie in a bowl and mix well until it thickens.

Separat se mixeaza spuma untul (trebuie lasat 2-3 h la temperatura camerei), apoi se pune cate o lingura din crema racita si se amesteca pana la omogenizare. Vom obtine o crema fina.
Separately, mix the butter until the obtaining of a foam (the butter was left 2-3 h at room temperature), then add a teaspoon of cold cream and stir until it gets homogeneous. We’ll obtain a smooth cream.

Peste o bucata din blatul taiat in doua, se pune jumatate din crema si se niveleaza.  Peste crema se pun bananele taiate rondele una langa alta, apoi cu o lingura se pune incet restul de crema. Atentie sa nu deranjati stratul de banane.

Pentru prepararea glazurii se amesteca bine zaharul cu cacao, se adauga pe rand cate o lingura de apa clocotita,apoi in acelasi mod uleiul si la final picatura de otet. Se intinde imediat pe prajitura.
Over a piece of spongecake cut in half, place half of the cream and smooth the surface. On the top of cream sliced ​​bananas are put side by side, then slowly put with a spoon the remaining cream. Be careful not to disturb the layer of bananas.
To prepare glaze mix well sugar with cocoa,  add gradually one by one tablespoons of boiling water, then in the same way to the final drop of oil and at last the vinegar. Spread immediately on cake.

Sper ca va place ce am pregatit eu si Bongo! 😉

I hope you like what I and Bongo baked! 😉
4 comments
  1. Delicioasa! Si praji si Bongo:)

  2. Delicioasa prajitura.am facut-o pana acum de 3 ori si culmea de fiecare data mi-a iesit altfel….dar la fel de buna.vreau doar sa va intreb daca galbenusurile de la cele 6 oua le folositi la blat?

  3. Buna Florentina!

    Da, cele sase galbenusuri se pun si ele la blat. Din pacate nu mi-am dat seama ca reteta era putin ambigua la acea parte. Am modificat acum. Multumesc pentru atentionare!

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