The first thing you have to make is the syrup for the cake layers. Most people usually boil a syrup from water and sugar but I prefer a bit of a different taste. Caramelize the sugar to a light brown color in a casserole (don't let it burn or it'll be bitter afterward). Add the water and let it boil a bit on low heat, while the caramel dissolves. What you'll get is a nice syrup with a caramel taste for syruping the cake layers.
The next step is making the cream mixture. Begin by combining the mascarpone with the powdered sugar in a bowl to obtain a homogeneous mixture. In another bowl, beat the confectionery cream until thickened. Start adding the cream in lots to the mascarpone, while stirring carefully. Don't stir too much because the cream needs to remain fluffy.
Once the cream is ready, cut the bananas into thin slices and begin assembling the cake.
Take the 1st cake layer and soak it with a spoonful of syrup. Put about 1/3 of the prepared cream and arrange half of the banana slices. Place a 2nd layer, syrup, smear with another 1/3 cream and arrange the rest of the bananas. Syrup the final cake layer as well.
With the remaining cream, smear the sides and top of the cake and put it in the fridge to cool. Stick ground walnuts along its sides and decorate.
- If you'd like the syrup to have a more saturated taste, use less water.
- Don't syrup too much so that the cake doesn't get all mushy and fall apart. I can't give an exact dosage for the syrup I put on each layer but use at least 4-5 tbsp.
- The first time I made the cake and syruped the last layer, I noticed that it was difficult to smear the last of the cream on top and to smooth it out well because the cream wasn't sticking to the syruped layer. So I syruped it before I placed it on the cake and just turned it with the syruped side facing down.
- If you don't like bananas, you can use strawberries or other fruits between the layers.
Improvise and combine the ingredients to taste!