Fauchon Martinique Cake

Preparation

Baking Directions:

Components to Fauchon's Martinique Cake are: caramelized bananas, financier, banana mousse, nutmeg cream, hazelnut streusel, white chocolate wrap, and bananas in syrup.

Caramelized Bananas for FinancierHeat the heavy cream in a small saucepan to a simmer.

Combine the sugars in a large saucepan and cook over a medium heat.

Stir with a wooden spoon as the sugars melt and begin to caramelize.

  Cook sugar until completely melted (the color should be deep amber).

Carefully pour the heavy cream into the caramel, whisking as the mixture bubbles.

Add the vanilla bean and sliced bananas; continue to cook at a gentle simmer until the bananas are tender, about 8 minutes.

Remove and discard vanilla bean, then transfer bananas to a bowl and set aside.

FinancierPreheat oven to 350°F.

  Heat the butter in a saucepan until it begins to brown and has a nutty aroma.

Set aside.

Sift the dry ingredients together into a bowl of an electric mixer.

Combine the egg whites and vanilla; then pour into the dry ingredients.

Mix on medium speed for 2 minutes, scraping the bowl when necessary.

Turn the mixer setting to low speed and slowly pour the 'browned' butter into the egg white mixture.

Butter and flour a 7-inch cake pan and add the mixture to the prepared pan.

  Add the caramelized bananas, distributing them evenly around the financier batter.

Bake at 350°F for 18 to 20 minutes.

Italian meringue for banana mousseBloom the gelatin in cold water.

  In a saucepan, cook the banana puree over a low heat until reduced by about 10%.

Add the lemon juice and cool slightly.

To make the Italian meringue: Put the egg whites in the bowl of an electric mixer with the whisk attachment.

  Combine sugar and water in a saucepan and bring to a boil.

Boil the sugar water until it reaches a temperature of 235° F (measure with a candy thermometer).

At 235° F, begin to whisk the egg whites at medium-high speed.

When the sugar water reaches 240° F, remove from the heat, and add to the egg whites in a slow and steady stream while whisking continuously.

When all the sugar is added, continue to whisk until the mixture has cooled slightly.

In a large bowl, whip the heavy cream and set aside.

Rinse the gelatin sheets in cold water and squeeze out the excess water.

Melt the gelatin and add to the banana puree.

Fold the banana mixture into the cooled meringue; then fold the mixture into the whipped cream.

Assembling the Financier and Banana Mousse:Line an 8-inch by 1 ½-inch ring with acetate or waxed paper and place on a parchment-lined tray.

Place the financier cake in the center of the prepared ring.

Pour the banana mousse into the ring and fill to the top.

Use an offset spatula to smooth the surface; freeze.

Nutmeg Cream                      Place the chopped chocolate in large bowl.

In a separate bowl, bloom the gelatin in cold water.

Combine heavy cream and nutmeg in a large pot and bring to a boil.

Rinse gelatin under cold water and squeeze out excess water.

Whisk gelatin into the hot cream until dissolved and pour the hot cream mixture over the chopped chocolate.

Stir until the chocolate is melted and well incorporated.

Cover with plastic wrap, allowing it to touch the surface of the cream and push out any air bubbles.

Refrigerate for at least 8 hours.

Gently stir after 8 hours and reserve in the refrigerator.

Hazelnut Streusel                                    Preheat oven to 375°F.

Combine all ingredients in the bowl of an electric mixer.

  Mix on low for 2 to 3 minutes or until small pea-sized balls are formed.

Form pieces about ¾ inches thick by gently pressing together with fingertips.

The pieces should be free-formed but all about the same size.

Space them ½ inches apart on a parchment-lined tray.

Bake at 375°F for 8 to 10 minutes; cool and set aside.

White Chocolate Wrap                                 Melt chocolate to 115°F.

  Warm the tray by placing it in a 375°F oven for 3 minutes.

Pour the melted chocolate onto the tray.

  Using a paint roller spread the chocolate evenly around the tray.

Refrigerate until the chocolate is set.

  Wrap the tray tightly in plastic wrap.

Keep refrigerated until ready to decorate the cakes.

Bananas in Syrup              Put the lemon juice in a heatproof bowl.

Combine the water, sugar, and vanilla in a saucepan and bring to a boil.

Stir into the lemon juice and cool slightly.

Peel bananas and slice into ½-inch rounds.

Place the sliced bananas in the syrup, separating each slice.

Cover with plastic wrap, pressing it down to ensure that all the bananas are completely submerged in the syrup.

Reserve in refrigerator.

     Finishing the cakeRemove the tray of white chocolate from the refrigerator and place it in a warm area of the kitchen (close to the oven or stove) for about 10 minutes.

Meanwhile, unmold the frozen financier from the ring and remove the acetate or waxed paper.

Place the financier on a 10" cake board.

Spread the nutmeg cream evenly onto the financier using an offset spatula.

Once the white chocolate has softened slightly, use a metal scraper to take 2 ½-inch strips of chocolate from the tray.

Wrap the strips of chocolate all around the cake and press the top ½-inch in and slightly down into the cake to form a decorative edge.

Drain the bananas from the syrup and spread them out on a cutting board.

Gently pat dry with paper towel and brush with some fresh lemon juice.

Decorate the cake with pieces of streusel and glazed banana slices to cover the nutmeg cream.

Refrigerate until ready to serve.