Banana Mousse Cake

This is a really nice, seemingly healthy dessert. It has a lot of different textures and layers that really work very nice together.


Formula:
1# 15 oz.  Banana mousse

Dacquoise,  7" circle and 8" circle

Pate a glace (melting chocolate)
16 oz. Chocolate meringue (you will have extra, but its good to have extra incase some are broken)

Tools: 8" charlotte ring, 8" and 9" cake card, 9" acetate, brush, spatula, chefs knife


MOP: assemble
Make dacquoise, pipe the batter into two circles one 7" and one 8". With the extra batter you can pipe cookies. Bake and let cool. Before the cake gets hard use a 8" charlotte ring to make sure your 8" cake is still 8". If it isn't cut the edges so that you have a 8" cake. Set aside and let cool completely.

Make Chocolate meringue and pipe into strips the size of the short end of a sheet pan. Pipe the strips/sticks at least a finger width apart. Get as many strips as you can out of the batter, as some of them will break when you assemble. If you have extra batter you can use the batter to pipe more cream puff shaped cookies. Bake and let cool completely.

Prep your cake before you make your banana mousse. Brush pate a glace over the bottom of your 8" dacquoise cake, make sure you are brushing the non textured side. Let the chocolate set up in a refrigerator or freezer. Flip the cake over on a 8" cake card so that the chocolate is on the bottom. Line a 8" charlotte ring with acetate and place this on the 8" cake card. Set aside.

Make your banana mousse. Fill the cake half way with banana mousse. Place the 7" dacquoise cake on top of the mousse, try to get it as center as possible. Fill the rest of the mold with the banana mousse. Even out the top of the mousse with a flat edge or an offset spatula, you can also jiggle the mold slightly to get it even. Chill the mousse until set.

While this is setting, when the chocolate meringue is finished baking and cooled; cut the chocolate meringue sticks down to approximately the height of your cake. All of the sticks do not have to be the same size but should not be too much taller then the cake.

When the mousse is set un-mold it, carefully. Take the acetate off. Start placing the chocolate meringue sticks around the mousse, sticking the sticks to the mousse so it stays in place. Continue this all the way around until the cake is completely covered. You can dust the top of the cake with cocoa powder if you desire.