- 1
Ingredients
- filling:
- 2 1/2 tablespoons flour
- 1/2 cup milk
- 1/2 cup confectioners sugar
- 1/2 cup cold butter (i used 1/4 crisco & 1/4 cup butter)
- 1 teaspoon banana or vanilla flavoring/extract
- 1/2 teaspoon salt
- filling:
- Frosting:
- 3/4 cup granulated sugar
- 1 tablespoon light corn syrup
- 3 large egg whites
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Preparation
Step 1
To make the cream filling #1:
Mmix the flour and milk in a small pan and boil until thick. Cool the mixture, then beat until fluffy.
Add the other four ingredients (confectioners sugar, butter, banana/vanilla extract and salt) one at a time, beating well after each addition. Transfer to the refrigerator for 1 hour. (The cream should be cold and rather stiff when you later pipe it into the cakes, but the act of piping will soften it to the correct consistency.)
Making the Filling #2:
Seven-Minute Frosting:
1. In the metal bowl of a standing mixer set over (but not touching) a saucepan of simmering water, combine the sugar, corn syrup, 3 tablespoons water, egg whites, and salt. Cook over medium heat, stirring frequently, until the sugar has completely dissolved, 3 to 4 minutes.
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy, thick, and billowing peaks form, about, well, you know, 7 minutes. Beat in the vanilla. Use immediately.
COMBINE THE TWO FILLINGS