- 9
Ingredients
- 4 ripe banana, sliced
- 2 cups half-and-half
- 6 large egg yolks
- 1/2 cup (3-1/2 ounces) granulated sugar
- 1/8 teaspoon fine sea salt
- 1/4 cup (1-1/4 ounces) unbleached all-purpose flour
- 4 tablespoons cold unsalted butter, cut into four pieces
- 1-1/2 teaspoons pure vanilla paste or extract
- 1 tablespoon banana liquor or rum (optional)
- 1-1/4 cups cake flour (5 ounces)
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 cup (7 ounces) granulated sugar , divided
- 5 large eggs (2 whole and 3 separated), room temperature
- 6 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, room temperature
- 1/2 cup (3-1/2 ounces) granulated sugar
- 1 tablespoon banana liquor or rum (optional)
- 1 teaspoon vanilla paste or pure vanilla extract
- 1/8 teaspoon fine sea salt
- 2 cups heavy cream
- Cake layers
- Vanilla Whipped Cream
- Banana Pastry Cream
- 4 ripe banana, sliced
Preparation
Step 1
Directions:
Banana Pastry Cream
1. Heat sliced bananas and half-and-half in medium saucepan over medium heat until just simmering. Remove from heat, pour mixture into a medium bowl, steep for minimum of 1 hour or refrigerate up to 24 hours.
2. Strain banana milk mixture and return to saucepan, heat over medium heat until just simmer. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove banana milk from heat and, whisking constantly, slowly add to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to saucepan.
2. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly until bubbles burst on surface, 3-4 minutes. Remove saucepan from heat; whisk in butter, vanilla and liquor (if use) until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.
Cake
1. Adjust oven rack to lower-middle position and heat oven to 325℉. Grease a 9-inch cake pan and line with parchment paper; coat with flour and set aside. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1-2 minutes. With machine running, gradually add 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, about 1 minute.
2. Whisk flour, baking powder, salt, and remaining sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
3. Using a rubber spatula, stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 25-35 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 1 hour.
Vanilla Whipped Cream
1. Place cream cheese, sugar, liquor, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1-2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, about 2 minutes, scraping bowl as needed. Refrigerate until ready to use.
Assembly
1. Using large serrated knife, slice cake into three even layers. Place bottom layer on cake stand or serving platter, spread half of pastry cream on top leaving a 1-inch border; arrange sliced banana on top and spread a layer of whipped cream on top, Repeat with cake layers, remaining pastry cream, bananas and whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top and side of cake. Serve, or chill for up to 4 hours.