Nougat, Banana and Passion Fruit Cake Asia

Gateaux and Cakes
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Ingredients for 1 Cake tin 26 cm Ø
  • For the base
  • 200 g Digestive biscuits, crumbled
  • 100 g Butter, melted
  • Butter, for the baking tin
  • For the filling
  • 500 g QimiQ Classic, unchilled
  • 200 g Nougat, melted
  • 100 g Butter, melted
  • 100 g Sugar
  • 500 g Banana(s), sliced
  • For the jelly
  • 300 g Passion fruit puree
  • 4 g Agar agar
  • For the topping
  • 250 g QimiQ Whip Pastry Cream, chilled
  • 100 ml Whipping cream 35-36 % fat
  • 100 g Sugar
  • 100 g Nougat, melted
  • 70 g Butter, melted
  • 5 g Gelatine, 220 Bloom
  • To decorate
  • 30 g QimiQ Classic
  • 50 g Nougat
Method
1.
For the base: mix the biscuit crumbs with the melted butter. Press firmly into the base of a greased cake tin.
2.
For the filling: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Spread onto the base.
3.
For the jelly: bring the passion fruit puree with the agar agar to the boil whilst stirring continuously.
4.

Pour the jelly onto the filling and allow to chill.

5.
For the topping: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
6.

Add the whipping cream and sugar and continue to whip until the required volume has been achieved. Fold in the melted nougat and butter.

7.
Squeeze the soaked gelatine, dissolve and fold into the QimiQ mixture.
8.
Spread the topping onto the cake and allow to chill for approx. 4 hours.
9.
To decorate: melt the QimiQ Classic together with the nougat. Fill into a piping bag and decorate the cake.