Banana Cake with Custard
Baking and Desserts • European
Description
If you don't have a vanilla pod on hand, add a teaspoon of vanillin or vanilla sugar to the custard.
Ingredients
- Clarified Butter 0 oz
- Butter 0 oz
- Sugar 5 oz
- Banana puree 0 oz
- Graham Crackers 15 oz
- Potato protein 0 oz
- Salt a pinch
- 33% Cream 10 fl oz
- Milk 10 fl oz
- Egg white 3 pieces
- Vanilla extract 1 teaspoon
- Vanilla Pod ½ piece
- Bananas 6 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Mix the crushed crackers, 70 grams of sugar, and banana puree (1.5 bananas) until smooth. Pour in 60 grams of clarified butter. Mix well again.
Step 3
Press into a 23 cm diameter mold, forming the bottom and edges for the future crust. Place in the refrigerator for 30 minutes.
Step 4
Bake in the oven for 15 minutes. Then poke the bottom of the crust with a fork and bake for another 10 minutes. Remove and let cool completely.
Step 5
For the filling, combine 100 grams of sugar, 70 grams of starch, and a pinch of salt in a large heatproof bowl. Stir in the cream, milk, and egg yolks.
Step 6
Extract the seeds from the vanilla pod and add them to the mixture.
Step 7
Bring the mixture to a boil over medium heat, stirring constantly, for 6 minutes until thickened. Remove from heat.
Step 8
Add 30 grams of butter and vanilla extract. Remove the vanilla seeds.
Step 9
Let cool completely for 1 hour, stirring occasionally.
Step 10
Slice the bananas crosswise into not-too-thin pieces.
Step 11
Spread 1/4 of the cooled custard over the bottom of the crust. Layer the banana slices tightly on top of the custard. Repeat the layers with the remaining custard and banana slices.
Step 12
Chill the cake in the refrigerator for at least 8 hours, but preferably for a full day.
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