As a rule, a cake is associated with biscuit or custard pastry cakes soaked in cream. The Hummingbird cake is noticeably different from all other desserts, because it is based on fruit cakes soaked in classic cream cheese cream. And the vegetable oil introduced into the composition allows to obtain the porous structure of the base, due to which the baking is light and airy.

Classic recipe

Ingredients Composition:

  • 170 g of chocolate glaze made from cream, butter and chocolate bar in a ratio of 2: 1: 3;
  • 600 g of cream, consisting of 200 g of cream, 100 g of granulated sugar and 300 g of soft cheese (Mascarpone);
  • 1 ripe banana;
  • 3 large eggs;
  • 2 cups of flour;
  • 350 g of granulated sugar;
  • a pinch of cinnamon and baking soda;
  • 180 g of the most purified vegetable oil;
  • 250 g of pineapples (it is better to take canned ones).

Cooking Algorithm:

  1. Pour the declared amount of flour with soda and cinnamon through a sieve, then add sugar.
  2. Turn the banana into a smoothie and mix with small pieces of pineapple. Combine fruit with eggs and butter.
  3. Combine liquid components with dry and knead the dough without flour lumps.
  4. Divide it into 3 equal parts and bake from each cake with a diameter of 22 cm. The cooking parameters are 180 degrees and 20 minutes. Wrap the finished cakes with a film and withstand a couple of hours in the cold.
  5. Whip cream with sugar. If desired, you can use a product with low fat content, then in the mixing process you need to add a thickener for cream.
  6. Gently mixing with a spatula, add cream cheese to the composition.
  7. Collect the cake and put it on a plate greased with cream (this is done so that the dessert does not slip).
  8. Lubricate the product on all sides with the rest of the cream and put it in a cold place.
  9. Prepare the icing in a water bath. When it cools, cover it with the top of the cakes.

Additionally, you can decorate the dessert with berries, and then send it to the cold to solidify the glaze for at least 3 hours.

Dessert by Jamie Oliver

Ingredients Composition:

  • 250 ml of any odorless vegetable oil;
  • 4 maximum ripe bananas;
  • 2 eggs;
  • 100 g of pecans (50 g - in the dough and 50 g - in the icing);
  • 350 g of flour;
  • 850 g of powdered sugar (350 g - in the dough, the rest - in the icing);
  • 500 ml canned pineapple;
  • 1 tsp. vanilla and cinnamon;
  • 150 g of softened oil;
  • 2 limes;
  • "Bath" of cream cheese.

Fresh pineapple is allowed in the preparation of the cake. However, in this case, you need to track so that too large pieces of fruit do not appear in the dough.

Cooking Algorithm:

  1. Prepare the dough according to the classic recipe for a Hummingbird cake and add chopped pecans into it.
  2. Pour the resulting composition into two oiled molds with a diameter of 22 cm and send to the oven preheated to 180 degrees. Bake for 40 minutes.
  3. Allow the hot cakes to cool slightly and remove them from the molds.
  4. To prepare the icing, beat the melted butter with sweet powder until a strong, lush structure is formed. Introduce cheese, grated lime zest and juice (with 1 fruit) and send in the cold for a while.
  5. Caramelize nuts. To do this, combine the powder and a spoonful of water until the powder dissolves. Mixing the composition is not recommended; rotate the non-stick cookware itself. As the mixture boils, add nuts and a little salt. Remove the nuts on a sheet of parchment and let them freeze.
  6. Collect a cake by coating each cake with icing. Garnish with zest and nuts.

Jamie Oliver's Hummingbird Cake is ready!

Mousse treat

Ingredients Composition:

  • 3 cakes made according to the classic recipe for the Hummingbird cake;
  • 350 g of cottage cheese;
  • 30 g of powdered sugar;
  • 400 ml of fat blueberry yogurt;
  • 15 g of gelatin soaked in 80 ml of water.

Cooking method:

  1. Beat cottage cheese with powdered sugar.
  2. Preheat swollen gelatin, but do not boil.
  3. Mix the cooled mass with yogurt and gradually introduce into the curd mixture.
  4. Collect the cake using a pastry ring. First put the first cake, on the surface of which the cream is evenly distributed. Send in the cold for solidification.
  5. Do the same with the remaining cream and cakes.

During assembly, it is necessary to monitor the consistency of unused cream - it should not thicken much.

Amazing Hummingbird Cake by Andy Chef

Ingredients Composition:

  • 250 g of pineapple;
  • 390 g of flour;
  • 400 g of sugar;
  • 1 teaspoon of soda, cinnamon, vanilla extract and nutmeg;
  • 2 bananas;
  • 100 g pecans;
  • 180 ml of olive oil;
  • 600 g cream cheese cream.

Cooking method:

  1. Pineapples cut into small cubes, mash a banana with a blender.
  2. Mix dry ingredients with fruits, gradually beat eggs and vegetable oil. Nuts can be added as desired.
  3. Bake cakes at 180 ºС until a dry match.
  4. Let the basics of the cake cool slightly and cut off the tops. They will have a slightly moist structure due to the combination of bananas and oil.
  5. Collect the cake and decorate to taste. The amazing Hummingbird cake is ready.

From "I am Tortodel"

Ingredients Composition:

  • 3 cakes made according to the classic recipe for a Hummingbird cake with walnuts;
  • 350 g of cottage cheese;
  • 30 g of powdered sugar;
  • 400 ml of heavy cream;
  • 15 g of gelatin soaked in 80 ml of water.

Cooking method:

  1. Mix cottage cheese with powdered sugar.
  2. Melt the swollen gelatin in the microwave.
  3. Beat the chilled cream to a dense mass, gradually introduce into the curd product and add the cooled gelatin.
  4. Cream the finished cakes with cream and collect the cake. It is better to do this in a ring, then a banana cake will turn out with even edges.

Recipe from Andrei Rudkov

Ingredients Composition:

  • 3 classic cake layers for the Hummingbird cake;
  • 0.5 l of milk;
  • 200 ml of heavy cream;
  • legume vanilla;
  • 2 eggs;
  • 30 g of starch (corn);
  • 50 g of natural butter;
  • 100 g of sugar.

Cooking method:

  1. Boil milk with vanilla. Separately mix eggs, starch and sugar.
  2. With constant stirring, carefully pour the milk into the egg mixture and warm again until thickened.
  3. Add oil, wait until it dissolves, and remove from stove. Cover with foil and remove the cream for a couple of hours in the refrigerator.
  4. Beat the cream to a thick foam and gently mix them with custard.
  5. Grease the cakes and fold them in an even pile. Top and sides of the cake also cover with cream. Decorate the dessert to taste.

Hummingbird Cake by Julia Small

Ingredients Composition:

  • 100 g of sugar and 30 g of nuts for pralines;
  • 1 lime, 3 yolks, 150 ml of milk, 40 g of sugar, 5 g of gelatin soaked in water for cream;
  • 1 cup coconut milk, 300 g cream, 90 g sugar, 3 yolks, 14 g gelatin soaked in water for mousse;
  • 100 g of pineapple, 70 g of sugar, 200 ml of pineapple juice (syrup from a jar is suitable), 1 tbsp. spoon of lemon juice, 12 g of starch, 10 g of soaked gelatin for the pineapple layer;
  • 85 g of flour and sugar, 1 banana, 1 egg, 20 g of nuts, 60 ml of vegetable oil, a pinch of baking powder and cinnamon for biscuit.

Cooking method:

  1. Prepare a sponge cake from these components.
  2. To prepare the cream, boil milk, cream and lime zest.
  3. Separately, grind the eggs with sugar and add the milk mixture, again send to the fire and boil until thickened. You can’t boil the composition.
  4. Pass the cream through a sieve, add gelatin and juice to the still hot mass.
  5. Pour the cream into the mold and send it to the freezer.
  6. To prepare a layer: mix sugar with starch, add chopped pineapples and juice, boil for a couple of minutes. Allow the mixture to cool slightly and add gelatin. Cool and pour on top of the cream.
  7. Make mousse: boil milk, grind eggs with sugar. Without stopping beating, pour in a thin stream of milk and boil until slightly thickened. Add gelatin and pass through a sieve. Allow the cream to cool and mix with whipped cream.
  8. Using a cooking ring, make an even circle with a diameter of 18 cm from the biscuit.
  9. Pour half the mousse into a separate mold and drown in it the frozen cream and pineapple layer. Spread the remaining mousse evenly on top, and a biscuit over it. Put in the freezer overnight.
  10. Garnish with praline dessert and mirror glaze.

Ideas for decorating the Hummingbird cake

Almost all types of desserts decor are suitable for cake decorating:

  • butter cream flowers;
  • chocolate or mirror glaze;
  • praline;
  • chocolate;
  • fresh berries;
  • slices of fruit.

Combining these techniques, you can turn an already delicious cake into a real culinary masterpiece.

Related:More from the author: