How to make
For the meringues, beat the egg whites until foamy, gradually add the powdered sugar and finally the lemon juice (beat until stiff peaks form).
Transfer the mixture into a piping bag and shape mini meringues onto baking paper.
Dry the meringues in an oven at 210°F (100°C) for about 50 minutes.
For the cake layer, boil the water, 2.8 oz (80 g) of sugar, cocoa and oil in a saucepan and remove from the heat.
Mash the bananas, sift the flour along with the baking powder and salt.
In a large bowl, beat the eggs and 2.8 oz (80 g) of sugar, add the chocolate mixture and the banana puree.
Add the flour in parts and mix with a spatula.
Bake the cake layer in a preheated oven at 360°F (180°C) for about 30-40 minutes until fully baked. Check it with a toothpick.
Cool the cake layer, wrap it in cling film and refrigerate it for 6-8 hours.
Cut the cake into 2-4 pieces.
For the cream, heat the unsweetened condensed milk and chopped chocolate in a bowl until the chocolate melts.
In a large bowl, mash the mascarpone, sweetened condensed milk and cocoa, add the chocolate mixture and beat on the lowest speed of the mixer.
Assemble the banana cake, alternating between the cake layer, chocolate cream and the crumbled meringues (save a few for decoration).
Spread the chocolate cream on the sides of the cake and refrigerate for 1 hour.
For the glaze, heat the cream and chocolate in a bowl, mix and add the butter.
Pour the glaze over the cake, refrigerate for 30-60 minutes and then decorate with the meringues.
The Banana Cake with Meringues is very tasty and aromatic.
Find out how to make another banana cake and banana bread.
