Crazy Pop Banana Cake

"Crazy Pop Banana Cake" is a butter-free nut sponge layered with an airy cream of whipped cream, sour cream and condensed milk, plus a generous layer of banana slices. On top - chocolate drip and caramel popcorn: a bright, playful, and irresistible cake. It's simple to make, so I recommend giving it a try!

Crazy Pop Banana Cake

Nut sponge cake with an airy cream of whipped cream and sour cream, banana slices, chocolate drip, and caramel popcorn.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Soaking time 2 hours hrs

Total Time 3 hours hrs

Servings: 6 servings

Course: Cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Sponge

• 70 g walnuts ground
• 4 eggs
• 4 tbsp sugar
• 4 tbsp flour

Cream and filling

• 100 ml pastry cream 26% I use the Smachno Chef brand
• 100 ml sour cream 20%
• 4 tbsp condensed milk
• 1 banana

Decoration

• chocolate topping for the drip
• caramel popcorn

Method

 

Sponge

1. Grind the walnuts in a blender. Separate the egg whites from the yolks.
2. Whip the egg whites with a mixer to stiff peaks, then, continuing to whip, gradually add the sugar and finally fold in the yolks in parts.
3. Turn off the mixer, sift in the flour, add the nuts, and fold quickly and gently.
4. Pour the batter into a 16 cm pan and bake for 30 minutes at 180°C. Let the finished sponge cool and remove it from the pan.
   

Cream

1. Whip the cream, sour cream, and condensed milk at medium speed until airy and thick.
   

Assembly

1. Cut the sponge into two layers.
   
2. Turn the layers over and spread a thin layer of cream on the inside of each. Arrange banana slices on the first layer, spread a generous amount of cream on top, and add another layer of banana slices.
   
3. Close with the second layer, cream side down.
   
4. Use the remaining cream to smooth the top and sides of the cake.
   
5. Make drips with the chocolate topping and top with caramel popcorn. Let the cake sit for a couple of hours to soak. Enjoy!
   

Notes

The sponge is nut-based and butter-free - fold in the flour and nuts by hand so the whipped batter doesn't deflate.

Tips

• Pan: I use a 16 cm pan - the sponge comes out tall and is easy to slice into two layers.
• Sponge: whip the egg whites to stiff peaks, and fold in the flour and nuts by hand without the mixer - quickly and gently, so the batter doesn't deflate.
• Assembly: spread a thin layer of cream on the inside of the layers first, and only then add the bananas - this keeps the filling from sliding around.
• Decoration: ready-made chocolate topping is the easiest way to make drips on the sides, then top with caramel popcorn.