Ingredients
- # 2 cups flour
- # 1 teaspoon baking powder
- # 1 teaspoon baking soda
- # 1/2 teaspoon salt
- # 1-1/2 cup sugar
- # 1 teaspoon vanilla extract
- # 1/2 cup shortening
- # 8 ounce Mascarpone cheese
- # 2 eggs
- # 1/4 cup buttermilk
- # 1 cup mashed bananas
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- # Peanut Butter Dulce De Leche Italian Buttercream Frosting
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- # 1 cup sugar
- # 1/4 cup water
- # 5 egg whites
- # 1/4 cup sugar
- # 2 cups unsalted butter , room temperature, cut into tablespoons
- # 4 TBSP Peanut Butter Dulce De Leche(or regular Dulce de Leche)
Preparation
Step 1
cake
Cream together the sugar, shortening and Mascarpone cheese. Add eggs one at a time, scraping down after each addition. Add vanilla extract and mix for another 30 seconds. Mix together all dry ingredients, then combine sugar mixture with dry ingredients. Pour into 9 x 13 inch pan and bake at 350 degrees for 30 to 35 minutes.
frosting
Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245F. As it cooks begin meringue so it’s ready when syrup is done.
Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
Beat the frosting for 7-10 minutes until the outside of the bowl has cooled down to room temperature.
Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
When all butter is incorporated add PBDDL. Mix for about a minute.
Assembly:
Cut cake into two equal rectangles. Spread 3 TBSP peanut butter on top of bottom layer. Add a layer of buttercream on top of the peanut butter. Place second layer on top. Frost cake with remaining frosting. If you like, drizzle caramel over top of cake.