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| 1 1/2 Cups | Cake Flour (not self-rising) |
| 1 1/2 Tsp. | Baking Powder |
| 1/4 Tsp. | Salt |
| 6 Oz. | Unsalted Butter (1 1/2 sticks) |
| 1 3/4 Cups | Sugar, total |
| 6 | Eggs, separated |
| 1 Tsp. | Vanilla Extract |
| 1/4 Cup | Milk |
| 1/4 Cup | Blanched, toasted Amonds, finely ground |
| 11 | Ripe Bananas, peeled |
| 2 Cups | Heavy Cream, whipped until stiff |
| - | Cinfectioners Sugar, for dusting |
| - | Fresh Mint Sprigs, for garnish |
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| 1. |
For cake: Pre-heat oven to 350 degrees. Line three round 10-inch layer cake pans with parchment paper and butter both the parchment and the pan's sides. |
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| 2. |
Sift together flour, baking powder and salt. Cream butter and 3/4 cup sugar in bowl of an electric mixer (or you can use a hand mixer) until light and fluffy. Add egg yolks and continue to beat. Add in dry ingredients, one-third at a time, alternating with the milk and vanilla. Mix about 1 minute, until combined. Spread batter evenly among prepared cake pans. Layers will be thin. Whip egg whites in separate bowl, adding remaining sugar slowly to form a meringue. Fold in almonds. Spread egg white-almond mixture on top of cake layers. Bake for 30 minutes, until cake springs back lightly when touched. Cool on a rack. |
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| 3. |
To assemble: Remove cake layers from pans. Place one layer on a serving plate. Spread with half the custard. Slice 2 1/2 bananas and arrange the slices atop the custard. Cover with a layer of whipped cream. |
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| 4. |
Repeat with second cake layer, custard and another 2 1/2 bananas and whipped cream. Top with third cake layer, and spread with remaining custard and whipped cream. |
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| 5. |
To serve, slice remaining 6 bananas and heat them in the caramel sauce over low heat. Slice cake into 12 wedges. Top each with warm banana-caramel sauce. Dust with confectioners' sugar and garnish with mint sprigs. |
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| 6. |
NOTES: · Both the caramel and the custard may be made up to two days in advance. Store them, covered, in the refrigerator.
· Banana extract is available in specialty stores and some supermarkets. If you can't find it, substitute vanilla extract.
· To toast blanched almonds, place them on a jelly-roll pan and bake them in a pre-heated, 325-degree oven for 10 to 15 minutes, stirring often, until golden brown. Cool before grinding in a food processor. If you have any extra, you may freeze it. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Cakes
Bake Time:
Servings: 12
Prep. Time:
Utensils:
Notes: |
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