First make the custard: mix the milk, sugar and vanilla sugar, corn starch starch and flour.
Put the milk mixture on a low heat and begin to heat, stirring constantly. The mixture will thicken as it warms. To avoid it getting too hot, take it on and off the heat occasionally so it doesn't boil. It should thicken to a consistency of thick semolina.
Turn off the heat and continue to stir for another three minutes. Leave it to cool, stirring occasionally, so there doesn't form a film on the surface.
When the custard has cooled, beat the softened butter and begin to slowly add the custard, until you get a smooth cream.
In a spring form tin, use 2 of the sponge cake slices to line the base and walls of the tin. (Cut a circle shape for the base and a few strips to line the sides.)
Spread jam on the sponge cake base and sides.
Then spread a thin layer of the custard (thickness 1 cm). The lay out the bananas across the cake and cover them with custard mix.
With the third sponge cake slice, spread a layer of jam then place it, jam side down, on top of the custard to create a 'lid' for the pie.
Spread the remainder of the cream custard across the top of the pie and sprinkle any crumbs of sponge cake left after cutting the rounds and strips.
Chill for 6 hours in the fridge, preferably over night.
A quick and easy microwavable cake with the rich taste of coffee. The use of oat and wheat bran makes this a healthier and earthier cake. Skip the delicious creamy cheese icing if you want to be slightly less indulgent. Delicious, simple and 'relatively' good for you. Brilliant.
Cream cheese icing isn't just for carrot cake! This gooey chocolate brownie is layered and filled with a rich cream cheese filling which is also used as a delicious creamy icing. A brilliant cake or a luscious dessert. Decorate with your choice of berries or chocolate to make it even more enticing.
Line the bottom of a 20cm spring form tin with baking paper, grease the sides with butter.
Mix the dry ingredients: sift flour, cocoa, baking powder, sugar and salt into a bowl.
In a separate bowl, mix wet ingredients: boiling water, vegetable oil, vinegar, vanilla extract.
Pour the second mixture into the first and stir. Don't overmix, only for as long as it takes for the dry ingredients to become wet. Batter will be lumpy.
Pour the batter into the prepared spring form pan. Bake in the middle of the oven for about 50 minutes or until a toothpick without sticking of the dough.
Remove the finished cake from the oven. Leave on counter for 15 minutes. Then remove the sides of the tin and flip the cake onto a cooling rack. Place a heavy plate on the top of the cake and allow it to cool.
Cut horizontally into 3 equally sized cake 'slices'.
The quality of the resulting cakes are quite unlike traditional homogeneous and springy sponge cake. They are more dense and yet soft and moist.The resulting, separate cake 'slices' should be separated from each other by pieces of baking paper and leave to cool. Carefully - sponge cake is very delicate and breaks easily!!!
While cakes cool, make cream.
Chop the strawberries into small pieces.
Slice the vanilla pod lengthways and scrape the seeds with a knife.
Place the strawberries, sugar, vanilla seeds and balsamic vinegar in a saucepan, bring to a boil and cook over low heat until until the mixture thickens. Cool. Strawberries in balsamic vinegar can be prepared in advance.
Whisk the cream (I used a mixer and it took me to whisk about 8 minutes at high speed). Gently stir in cooled strawberries in balsamic vinegar.
To assemble the cake, cover the two bottom cake layer with cream. Send cake in the refrigerator for about 30 minutes.
Meanwhile, make the ganache.
Once cakes with cream have set, stack them on top of each other and cover with ganache.
Place the chocolate and cream in a bowl and melt in the microwave. If both of these ingredients at room temperature, this should take about 30-40 seconds on full power. You can melt the chocolate in a boiler if you prefer. Mix the melted chocolate with the cream to produce a smooth mixture.
Save a little ganache for decoration. With the rest, cool slightly and spread evenly over top and sides of cake.
Add the ganache set aside to the additional 50ml of cream and decorate the cake with the help of a piping bag.