-
1
Put a piece of parchment or a Silpat on the counter.
-
2
Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake.
-
3
Use the cake ring to stamp out 2 circles from the cake.
-
4
These are your top 2 cake layers.
-
5
The remaining cake scrap will come together to make the bottom layer of the cake.
-
6
Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat.
-
7
Use 1 strip of acetate to line the inside of the cake ring.
-
8
Put the cake scraps inside the ring and use the back of your hand to tamp the cake scraps together into a flat even layer.
-
9
Dunk a pastry brush in the milk and give the layer of cake a good, healthy bath of half of the milk.
-
10
Use the back of a spoon to spread half of the ganache in an even layer over the cake.
-
11
Sprinkle one-third of the hazelnut crunch evenly over the ganache.
-
12
Use the back of your hand to anchor it in place.
-
13
Use the back of a spoon to spread half of the banana cream as evenly as possible over the crunch.
-
14
With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tallhigh enough to support the height of the finished cake.
-
15
Set a cake round on top of the banana cream and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).
-
16
Nestle the remaining cake round into the banana cream.
-
17
Cover the top of the cake with all the hazelnut frosting.
-
18
Give it volume and swirls, or do as we do and opt for a perfectly flat top.
-
19
Garnish the frosting with the remaining clusters of hazelnut crunch.
-
20
Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling.
-
21
The cake will keep in the freezer for up to 2 weeks.
-
22
At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring.
-
23
Gently peel off the acetate and transfer the cake to a platter or cake stand.
-
24
Let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days).
-
25
Slice the cake into wedges and serve.
-
26
Save a perfectly ripe banana or leftover hazelnut brittle to garnish this cake in addition to the hazelnut crunch clusters.
