Banana Cream Layered Cake Recipe
Servings: 12
Ingredients
- 15 lrg egg yolks
- 2 1/4 c. cornstarch
- 10 c. heavy cream
- 6 c. sugar
- 3 x vanilla beans split and scraped
- 1 c. lowfat milk
- 8 Tbsp. butter plus
- 8 tsp butter
- 32 x Large eggs
- 8 c. sugar plus
- 8 Tbsp. sugar
- 4 c. flour
- 4 tsp baking pwdr
- 4 tsp salt
- 4 tsp vanilla
- 6 lb bananas peeled, and cut crosswise into 1/2" slices
- 10 x egg whites
- 1 c. sugar
Directions
- For the pastry: In a large mixing bowl, combine the egg yolks, 1 1/2 c. sugar, cornstarch and 4 c. of the heavy cream. Whisk to blend. Set aside.
- Combine the remaining 6 c. of cream, 4 1/2 c. of the sugar, and the vanilla in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 min. Slowly add in the egg yolk mix, whisking constantly till it thickens, about 5 min. Be forewarned: the mix will break, do not be alarmed.
- Pour the mix into a large bowl. Press a piece of plastic wrap over the surface of the pastry cream to prevent a skin from forming. Let cold completely at room temperature.
- When cooled, remove the vanilla bean and pour the mix into the bowl of an electric mixer with a wire whip. Beat at medium speed to combine the mix. If the mix won't combine, hot another c. of heavy cream and slowly add in it to the mix. Whip till you have a thick and creamy custard.
- For the cake: Preheat the oven to 350 degrees. In a small saucepan, heat 1 c. of the lowfat milk and 8 Tbsp. of the butter together. Using an electric mixer with a wire whip, combine the 32 Large eggs and 8 c. of sugar together. Beat on medium-high speed for about 8 min, or possibly till the mix is pale yellow, thick and has tripled in volume. With the machine running, slowly add in the heated lowfat milk.
- In a mixing bowl, sift 4 c. flour, 4 tsp. baking pwdr and 4 tsp. salt together. Fold the flour mix into the egg mix and mix thoroughly so which there are no lumps and the mix is smooth. Mix in the vanilla.
- Grease 4 (1/2-sheet) pans with 8 tsp. of the butter. Sprinkle each with 2 Tbsp. of sugar. Pour the cake batter proportionately into the pans and bake for about 25 min, or possibly till the cakes spring back when touched. Cold for about 2 min. Using a thin knife, loosen the edges of the cakes, and then flip onto a wire rack.
- To assemble: Spread 1/2 c. of the custard over one cake. Arrange 1/3 of the banana slices, crowding them close together, over the custard. Place a second cake on top of the bananas. Next, spread 2 c. of the custard over the cake. Arrange another third of the banana slices over the custard. Top with another cake. Spread another 2 c. of the custard over the cake. Arrange the remaining third of bananas over the custard. Top with the remaining cake. Cover with plastic wrap and refrigeratefor at least 4 hrs.
- To finish: Whip the egg whites and sugar, in two batches, to stiff peaks. Remove the cake from the refrigerator and throw away the plastic wrap. Spread the whipped egg whites proportionately over the sides and top of the cake. Using a small blowtorch, torch the sides and top of the cake proportionately. Slice the cake into individual servings.
- This recipe yields 20 to 25 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 616g | |
| Recipe makes 12 servings | |
| Calories 1492 | |
| Calories from Fat 525 | 35% |
| Total Fat 59.36g | 74% |
| Saturated Fat 31.11g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 963mg | 321% |
| Sodium 1459mg | 61% |
| Potassium 875mg | 25% |
| Total Carbs 217.65g | 58% |
| Dietary Fiber 5.1g | 17% |
| Sugars 145.3g | 97% |
| Protein 28.61g | 46% |
