Easy Banana Puff Pastry Cake

From ordinary products, for the whole family, a holiday every day! Banana cake is a recipe that will diversify your daily menu and serve as an excellent addition to evening tea or morning coffee. It is made very simply, from ready-made puff pastry. Even a novice housewife can handle it!
cook time: 3h
Ruby Colston
Easy Banana Puff Pastry Cake

Nutrition Facts (per serving)

310
Calories
20g
Fat
29g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Puff pastry 500 g
Powdered sugar 1 tbsp

For filling:

Bananas 2 pc

For cream:

Powdered sugar 180 g
Cottage cheese 300 g
Butter 180 g
Lemons 0.5 pc
Vanillin 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make banana cake without cookies? Prepare the ingredients for the base. You will need ready-made puff pastry without yeast. It is usually sold frozen in the form of two plates. Take it out of the freezer in advance so that it has time to defrost. It is better to do this on the bottom shelf of the refrigerator.

Step 2

Step 2
Place the dough on a floured work surface. Roll it out lightly from the center to the edges into two small identical rectangles about 5 mm thick.

Step 3

Step 3
Sprinkle a little powdered sugar on top of the dough.

Step 4

Step 4
Place one sheet of dough onto a parchment-lined baking sheet. Cover it with another parchment sheet. Place a weight on top to prevent the dough from rising too much during baking. I placed another smaller baking sheet.

Step 5

Step 5
Bake the crust in an oven preheated to 200°C for about 20 minutes. Cool the finished cake. Bake the second cake in the same way.

Step 6

Step 6
Prepare the cream. How to make cream? Prepare your food. Choose thicker cottage cheese — from 5% and above, of good quality, without milk fat substitutes. Butter must also be of high quality, complying with GOST. Remove it from the refrigerator in advance to allow it to soften. If the cottage cheese is lumpy, first beat it with a blender or rub through a sieve until smooth.

Step 7

Step 7
Beat soft butter with a mixer along with powdered sugar and vanilla until fluffy. It is better to use powdered sugar for the cream, it will disperse better in the cream, and the sugar will be felt on the teeth. Add a very small amount of vanillin, literally a pinch, as it has a very concentrated taste.

Step 8

Step 8
Add the grated or blended cottage cheese in parts. Beat the mixture again until smooth.

Step 9

Step 9
Wash the lemon thoroughly with baking soda and then dry. Using a fine grater, remove the top layer of peel — the zest, being careful not to touch the bitter white part. Add the lemon zest to the cream and mix it thoroughly so that the zest is evenly distributed.

Step 10

Step 10
For the filling, take ripe but not overripe bananas. Wash and dry them before use.

Step 11

Step 11
Then peel them and cut them into slices.

Step 12

Step 12
Assemble the cake. Place the first layer cake on the bottom of a parchment-lined rectangular pan. Spread a third of the curd-butter cream over it. Level it out. I spread the cream using a pastry bag.

Step 13

Step 13
Place half of the banana slices on top of the cream in one layer.

Step 14

Step 14
Spread some more cream on top. Place the remaining bananas on top of the cream. Coat the bananas with the remaining cream.

Step 15

Step 15
Cover the cake with the second cake layer and press lightly until all layers are well combined. Place the cake in the refrigerator for 2 hours.

Step 16

Step 16
Before serving, you can sprinkle the cake with powdered sugar and decorate with banana slices and mint.

Additional rubrics

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