Hummingbird Cake / Pineapple-banana Cake with Cream Cheese Cream

TIP

1. Oil: use neutral oil, no oil that has a strong taste of its own. Walnuts: if you like, you can roast them beforehand. The cake is very powerful. If you don’t want it so powerful, halve the ingredients and only make it “single layer”

dough

1. Put the oil in a bowl and sift the flour into it. Mix well. Stir in the sugar and eggs. Pour in the baking powder and stir well, mash the bananas well and add to the batter. Drain the pineapple and cut into small pieces (you can also buy it like that), then fold it into the dough as well. Add some ground vanilla pod, chop and fold in the walnuts. Now try whether it is sweet enough for you, otherwise add some sugar. Grease 2 springforms (with butter, margerine or oil) and divide the dough between the two, then put in the oven for about 45 minutes at 180 ° C. Use the piercing test to check whether the cake is baked through and then let it cool down.

Covering

1. Beat the soft butter with the cream cheese until it is nice and creamy. Then take the lime and pick up some zest and add it, as well as the juice of one half. Mix well, then sieve in the powdered sugar and season to taste again. When the cake has cooled down, spread half of the cream on the lower base, put the 2nd base on top and put the rest of the cream on top. Then put it in the fridge so that the cream hardens again.

Topping

1. Chop the walnuts. Then take the sugar and put it in a pan, the sugar should be evenly distributed. Then heat until the sugar melts and turns brown. Watch out, it burns up quickly! When it is completely melted, add a dash of cream and stir with a wooden spoon. The sugar becomes harder again because the cream is cold. Stir until everything is liquid / creamy again. Then add / stir in the walnuts. Take the cake out of the fridge and distribute the walnuts with the caramel nicely. Again in the fridge to cool down, done 🙂