Hummingbirds are a colorful overseas bird, and the cake, named after her, is just a storehouse of sweets and tropical fruits. And if the bird has not come out in size, then the dessert can be made as large as you wish. It will be delicious, juicy, and for adults it’s sweet to eat recipes with brandy impregnation.
Hummingbird Cake - General Cooking Principles
• Sponge cake with slices of bananas, pineapples and pecans is the basis of the classic Hummingbird cake. There are recipes in which instead of pecan used walnuts or sponge cake baked at all without them.
• The components of the dough are simple, and its preparation does not require prolonged beating. Pineapples are cut into medium-sized slices, bananas are kneaded with a fork or tolkushka, nuts, if used, are crushed with a knife, but not into crumb. The crushed ingredients are combined with the eggs, which are loose in butter, after which the bulk ingredients mixed in a separate bowl are added to them. The dough is kneaded with a spoon until smooth.
• Usually they bake from two to four shortcakes, but they are often cooked and just one sponge cake, which after cooling, is cut into pieces. If you want to bake cakes separately, and only one form, the remaining dough is temporarily placed in the refrigerator.
• Fruit preparations turn out wet and do not demand additional processing. They can only be slightly soaked to complement the taste of the cake.
• It is possible to coat cakes with any cream, as long as it is not cloying, the sweetness of the biscuit itself is more than enough. Excessive sweetness of the cream is tried to be reduced by adding lemon juice, or it is interbedded with fresh fruit or berries.
• Decorate the “Hummingbird” cake with caramelized nuts, specially prepared nutty caramel - Britzel or chocolate sauce (topping). Chocolate ganache is brewed, with a dense layer which covers the surface of the cake. Fresh and hard canned berries and fruits, chopped chocolate can be used as decorations. There are no special requirements for registration.
Recipe for the classic “Hummingbird” cake with pecans
Ingredients:
• three large, always fresh eggs;
• 3 bananas;
• sugar - 300 grams;
• refined oil - 250 ml;
• 130 gr. pecan nuts;
• spoon of liquid vanilla extract;
• 250 gr. canned pineapple slices;
• 85 ml of pineapple syrup;
• powdered cinnamon - 1/2 tsp .;
• 5 gr. soda;
• salt “Extra” - 0.5 spoons;
In cream:
• high fat sour cream - 300 gr .;
• sugar, freshly prepared powder - 2 glasses;
• rind from one medium lemon;
• 350 gr. creamy fresh cheese.
For impregnation:
• 100 ml of cognac;
• freshly squeezed lemon juice.
For registration:
• a full glass of pecans;
• two spoons of honey;
• 0.5 tsp. ground cinnamon;
• granulated sugar - 50 gr.
Cooking Method:
1. Mix the flour and cinnamon in a large bowl, add salt and sugar. Pour the oil into the dry mixture, and slightly loose eggs, pineapple juice and mix. Beat no need, knead, achieving homogeneity of the mass. At the end, enter the vanilla extract.
2. Grind nuts, bananas and pineapples, stir them into the dough. Pineapple nuts cut into small pieces, and mash bananas tolkushkoy. Do not interrupt with a blender, otherwise the dough will turn out rare.
3. Place parchment on the bottom of the mold with removable sides, rub the sides with vegetable oil. Put in a quarter of the dough and put it on for 25 minutes. Bake four cakes.
4. Clean the lemon zest with a fine grater. Cut the fruit, squeeze the juice and filter it.
5. Beat sour cream with a mixer, gradually add all the icing sugar. While continuing to beat, pour in 1/2 lemon juice, put all the zest and cream cheese.
6. Put honey in a small bowl. Add cinnamon with sugar and melt over low heat.
7. Cover the baking sheet with parchment and spread the nuts, prepared for decorating the cake, well-moistened in the honey mixture. Then put them in a hot oven (150 degrees) for 8 minutes, and then cool well. 8. Put one of the cooled cakes on the dish. Pour it with brandy impregnation, blot with cream. Place the next cake on top of it and process it in the same way.
9. When the cake is assembled, cover with the remaining cream and garnish with caramelized nuts.
Recipe “Hummingbird” Cake with Walnuts
Ingredients:
• walnuts, dried nuts - 100 gr .;
• 390 gr. wheat flour;
• spoon of vanilla, crystalline sugar;
• 380 gr. plain sugar;
• eggs - three large;
• spoon of cinnamon powder;
• soda - 1 tsp;
• 230 gr. canned or fresh pineapples;
• bananas - 400 gr .;
• 180 ml of high-quality olive oil.
In cream:
• 250 gr. thick cream cheese;
• small lemon;
• vanilla crystal sugar - 1 tbsp. l .;
• a glass of refined sugar;
• creamy high-fat butter - 60 gr.
For Brittle:
• walnuts, pulp - 50 g;
• spoon of water;
• half a cup of sugar.
Cooking Method:
1. Sprinkle the hearts of the nuts, intended for sponge cake, over the baking sheet and calcine them for ten minutes in the oven. Then cool well, chop with a knife. You can kill and blender, but not in the crumb.
2. Beat the olive oil with the eggs. Add the bananas mashed with a fork and the pineapples sliced into pieces together with the syrup, mix.
3. In an enamel bowl, mix flour with chopped nuts, soda, cinnamon, vanilla and regular sugar.
4. Pour the liquid base into the powder mix and knead for a long time until the dough becomes visually homogeneous.
5. Pour half the dough into a mold, the bottom of which is pre-lined with a parchment sheet, and slightly dampen the walls with oil and bake at 180 degrees until the match is dry. Bake another cake and leave both pieces to cool on a wire rack.
6. Prepare britll. Pour the sugar into a dry frying pan, add water and, gently shaking the pan, stir until the sugar is wet. Then put on a minimum of heating and, periodically shaking the pan, wait until the sugar has completely dissolved. Do not stir with a spoon, otherwise the caramel will be taken in clots. 7. When the sugar turns brown, mix it with nuts and pour on the parchment. Frozen walnut caramel break into small pieces.
8. Beat the butter and cheese with the addition of regular and vanilla sugar. At the end, put chopped zest from half a lemon.
9. On one of the cooled cake layers, apply half a serving of cream and cover with the following cake layer. Cover the top of the cake and its sides with cream, sprinkle with crushed brittle on top.
Hummingbird Cake with Fresh Strawberries, Under Chocolate Topping
Ingredients:
• three eggs;
• 1 tsp. soda;
• olive or other highly purified oil - 200 ml;
• four spoons of pineapple syrup;
• rings or slices of pineapple in syrup - 85 gr .;
• four medium ripe bananas;
• spoonful of cinnamon powder;
• kernels of walnuts ripe nuts - 100 gr .;
• a glass of sugar;
• wheat flour, with high gluten - 200 gr.
In cream:
• cream, high fat content - 250 gr .;
• 150 gr. powdered sugar.
For making chocolate topping:
• 100 ml of medium-fat milk;
• a spoonful of cornstarch;
• 30 gr. cocoa powder;
• water - 150 ml;
• 80 gr. fine sugar;
• hundred chocolate bar.
Additionally:
• Fresh strawberries - 300 gr.
Cooking Method:
1. Guided by the above recipe “Hummingbird Cake with Walnuts” make the dough. At 180 degrees, checking the readiness with a skewer, bake the cake and put it on the grid to cool.
2. Pack the cream, whip the cream bowl and whisk the mixer with ten minutes in the freezer. Then remove, pour the cream into the cooled container. Gradually pouring powdered sugar while whipping, prepare the cream.
3. Wash the strawberries in cold water, dry the berries well from moisture and cut them into longitudinal thin plates.
4. Prepare a chocolate topping. Mixed with cocoa sugar, pour cold water over it. Stir and slowly, bring to a boil.
5. In the hot chocolate syrup pour the starch diluted in milk and, stir until the mixture becomes one shade. Then immediately enter the chocolate grated on a fine grater and wait until it is completely dissolved. Cool it down. 6. Cut the biscuit lengthwise into three layers. Put the bottom on the dish first, blot it with cream, spread the strawberries on top and pour them over the cooled chocolate topping. Process the medium cake in the same way and place the last billet on it.
7. Cover the sides of the cake and its surface with a generous layer of butter cream. Top carefully lay out the remaining strawberry plates, and decorate the whole cake with topping.
Cake “Hummingbird” with cream-curd cream without nuts
Ingredients:
• spoon homemade cinnamon powder;
• 380 gr. granulated sugar;
• three eggs;
• a spoon of soda;
• wheat flour - 380 gr .;
• 250 gr. canned pineapples;
• large banana;
• 170 gr. refined oil.
For cream:
• icing sugar - 100 gr .;
• 220 gr. cottage cheese cheese;
• 180 gr. sweet creamy 72% butter.
For the glaze:
• 60 gr. natural chocolate with 76% cocoa content;
• butter - 30 gr.
Cooking Method:
1. Mash mashed banana. Slice the pineapples into small pieces and transfer to the banana along with the syrup.
2. Add vegetable oil, pour in eggs, pierce the forks with the tip of the yolks and mix well.
3. Sift the flour into a separate wide bowl, mix it with cinnamon powder and soda. Pour the flour mixture to the egg mass and mix well with a spoon. Divide the prepared dough into four parts.
4. Cover the bottom of the round shape with parchment, moisten the walls with oil. Transfer part of the dough into it and bake one cake by placing the form in a hot oven. The baking will take up to a quarter of an hour. As soon as the top of the cake becomes reddened - get it. Transfer the hot billet to the grill to cool.
5. Bake four shortcakes. After it is completely cooled, wrap them in a film and leave it for at least an hour and a half, but more optimally - for the whole night.
6. To make the cream, beat the softened butter a little, sprinkle evenly with powdered sugar and continue to beat. At the end, enter the curd cheese. 7. Lubricate the cakes with cream, stacking each other, grease them and sides of the cake.
8. Melted chocolate with a water bath, mix with butter and coat the resulting icing cake. Decorate to your liking.
Hummingbird Cake with Fruit
Ingredients:
• four biscuits without nuts.
For cream:
• fat, 33% cream - 400 gr .;
• 150 gr. powdered sugar;
• elastic cottage cheese - 250 gr.
In the filling and for registration:
• Kiwi, tangerines, bananas.
Cooking Method:
1. Grind the curd using a small metal sieve.
2. Beat cold cream with a mixer at low speed for about three minutes. Pour all the icing sugar at once and beat it further, until steady peaks appear. Now add cottage cheese and re-beat.
3. Cut bananas into thin rings, and kiwi half rings of the same thickness. Purified tangerines disassemble into slices.
4. Slicing cakes with cottage cheese cream, sandwich them with kiwi and banana slices. Put tangerine slices and half-rings of kiwi on a well-smeared creamy cake surface.
Hummingbird Cake with Mascarpone Cream and Ganache
Ingredients:
• a teaspoon of freshly ground nutmeg;
• 250 gr. pineapples (canned);
• teaspoon, no slides, soda;
• one and a half glasses of sugar;
• 390 gr. flour;
• powdered cinnamon - 1 tsp .;
• two medium well ripened bananas;
• 180 ml of high-quality vegetable oil;
• 6 large eggs.
For cream:
• 35% cream - 500 gr .;
• kilogram of mascarpone cheese;
• 90 gr. powdered sugar.
For ganache:
• 100 gr. black 76% chocolate;
• natural butter - 10 g;
• 100 gr. liquid, high fat cream.
Cooking Method:
1. Knead the dough as described in the recipe for a cake without nuts and bake three cakes in a round shape. After complete cooling, wrap them in film and leave for an hour and a half.
2. At the maximum speed of the mixer until fluffy, whip the cool cream. Add mascarpone and the whole measure of powdered sugar, bring the cream to a smooth consistency and place in the fridge for an hour. 3. Prepare ganache. Melted chocolate mix with cream. Wait for the mixture to cool slightly and stir in the oil.
4. Apply a cream to the bottom cake in an abundant layer, cover it with a second cake layer, which is also well spread.
5. Lay the top cake “upside down”, cover the cake on all sides with a thin layer of the remaining cream and remove it for 30 minutes in the “warm” section of the refrigerator.
6. Pour the surface of the cake with well-cooled ganache, garnish with fresh berries or fruits.
Hummingbird Cake - cooking tips and helpful tips
• Shred bananas only with a fork or tolkushkoy. They should not turn into a uniform mashed potatoes, otherwise the dough will turn out too rare.
• Use only high-quality oil, and best of all olive oil. Do not reduce its quantity; it is responsible not only for the taste, but also the moisture of the cake layers.
• Soak cakes soak at least one and a half hours in the film. They will become more moist and better absorb the cream.
• Apply ganache only after the cake has cooled well, otherwise the cream layer will float and the entire decoration will slip.
