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Bagatelle Aux Fraises Et Banana

chef.pierre's picture
Ingredients
  Genoise sponge 1
  Grand marnier 2 Fluid Ounce (50 Milliliter)
  Stock syrup 2 Fluid Ounce (50 Milliliter)
  Raspberry jam 2 Ounce
  Creme chantilly 1⁄2 Pint (300 Milliliter)
  Strawberries 4 Ounce
  Banana 1 , sliced lengthways
  Icing sugar 1 Tablespoon
  Green marzipan 2 Ounce (50 Gram)
  Hazelnuts 2 Ounce, ground (50 Gram)
Directions

MAKING
1 Split the sponge into 3 tiers.
2 In a bowl, mix the grand marnier with the stock syrup and apply on the bottom layer using a brush.
3 On the second layer of the sponge, spread raspberry jam and place it on the first layer.
4 Arrange strawberries in a circle around the edge of the sponge and fill sliced bananas in the centre.
5 Dust the surface with icing sugar and cover with a little more creme Chantilly.
6 Arrange the third tier of sponge on top, and press flat.
7 Brush with grand marnier syrup.
8 Spread cream Chantilly on the sides and the top of the sponge, leaving some for garnish.
9 Cover the sides of sponge with hazelnut crumbs.
10 Place a disc of green marzipan on top of the sponge and decorate with rosettes of creme Chantilly and half-strawberries.

SERVING
11 Cut and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Dish: 
Cake
Ingredient: 
Raspberry
Interest: 
Party
Preparation Time: 
30 Minutes
Servings: 
6

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