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Banana cream cheese cake recipe
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Banana cream cheese cake

Creamy, fluffy, moist tastes the banana cream cheese cake. This recipe for it is very simple and quick. The cake is ideal for dessert after dinner during the week or for a celebration.
Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Servings 12

Equipment

  • Ø 24 cm large baking springform pan

Ingredients

for the batter

  • 5 eggs
  • 145 g sugar
  • 130 g flour
  • 20 g cornstarch
  • 8 g vanilla sugar
  • 1 pinch of salt

for the cream

  • 450 g cream cheese cold
  • 300 g cream cold
  • 100 g powdered sugar
  • 3 - 4 bananas

for the decorating (alternatively)

  • some chopped nuts (hazelnuts for me)

Instructions

Preparation of the batter

  • Line the bottom of the springform pan with baking paper.
  • Beat eggs, sugar, vanilla sugar and salt to a light and fluffy mixture.
  • Mix flour with cornstarch and fold it into the egg-sugar mixture to make an airy thick sponge batter.
  • Pour the batter into the baking pan, bake the sponge cake in a preheated oven at 180 °C top and bottom heat for about 30 minutes and let it cool.

Preparation of the cream

  • Whip cream cheese, cream and powdered sugar to a creamy mass.

Preparation of the cake

  • Cut the sponge cake lengthwise into three equally thick cake layers.
  • Peel bananas and cut them into slices.
  • Spread two of the three sponge cake layers generously with the cream, spread banana slices on top and stack the cake layers on top of each other.
  • Place the third sponge cake layer on top of the cake and spread it with the cream as well. Spread the sides of the cake with the remaining cream.
  • Alternatively, sprinkle the cake with nuts and chill for about 2 hours.

Notes

  • You can soak the sponge cake with a simple sugar syrup if you want it moister.
  • Make a stick test to check if the sponge cake is done baking. To do this, briefly insert a wooden skewer into the center of the sponge cake and see if it comes out clean. Alternatively, you can use a finger to gently press on the surface of the sponge cake about halfway down. If it springs back after pressing, and no marks remain, it is done.
  • It is best to let the sponge cake rest for at least 3 hours after baking. After that, it is easier to slice into cake layers.
  • You can adjust the amount of powdered sugar for the cream according to your taste.
  • Note the detailed tips and tricks for making the banana cream cheese cake at the top of the post.