• Baker-Pastry Chef
  • Horeca

Banana and passion fruit cake

  • An original recipe from Giambattista Montanari
  • 6 completion stages


Milk chocolate and banana suprême

  • Heat the first 5 ingredients to 82°C, add the lemon juice and the gelatine, then pour onto the broken up milk chocolate couverture and mix with a hand-held blender.
  • Leave to cool to 35°C, then incorporate the slightly whipped cream.


100 g Sculpture 30.2% fat 100 g milk 37 g Egg yolks 30 g fine sugar 150 g Banana pulp with 10 % sugar 30 g lemon juice 40 g gelatine mass 300 g Milk chocolate (39% cocoa) couverture 250 g Sculpture 30.2% fat


Passion fruit mousse

  • Pour the crème anglaise onto the white chocolate couverture and gelatine and mix.
  • Fold the purées in gently.
  • Beat the slightly whisked cream mixture and when it reaches 25°C, mix together with the semi-whipped cream.
335 g Basic crème anglaise 114 g White chocolate (38% cocoa) couverture 45 g gelatin mass 50 g passion fruit puree 74 g banana purée 305 g Sculpture 30.2% fat


Basic crème anglaise

  • Mix all the ingredients together and place on the heat or an induction hob and heat to 85°C.
  • Strain through a fine sieve.
380 g Sculpture 30.2% fat 40 g milk 213 g Egg yolks 91 g fine sugar


Hazelnut praline crunch

  • Melt the chocolate couverture, add the hazelnut praline and mix well.
  • Gently fold in the wafer pieces so you don’t break them and they keep their crunchy texture.


125 g hazelnut praliné 50 g Wafer pieces 50 g milk chocolate


Joconde biscuit

  • Whisk the eggs, tant pout tant, sugar and flour together.
  • At the same time, whisk the egg whites and melt the butter.
  • Add the hot butter to the whipped mixture and lighten with the egg whites.
  • Spread on Silpat baking mats or on greaseproof paper. Cook at 240°C-250°C for 7 minutes.
  • Note: 600 g per sheet.
750 g Tant pour tant with almonds 1050 g whole eggs 150 g flour 60 g Liquid Clarified Butter 99,9% fat 975 g egg white 240 g sugar



  • Make an insert by placing a disk of joconde biscuit in a ring with hazelnut praline spread, dress with passion fruit mousse, and place a disk of joconde biscuit  of equal size on the insert.
  • Freeze.
  • Place the insert in a ring two cm larger than the insert, pour the milk chocolate and the banana supreme. Level and refreeze.
  •  Once removed from the mold, cover with 75% mounted Sculpture and top with sugar paste. Assemble the trays and decorate as desired.