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For the pastry: In a large mixing bowl, combine the egg yolks, 1 1/2 cups sugar, cornstarch and 4 cups of the heavy cream.
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Whisk to blend.
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Set aside.
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Combine the remaining 6 cups of cream, 4 1/2cups of the sugar, and the vanilla in a large, heavy-bottomed saucepan over medium heat.
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Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
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Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes.
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Be forewarned: the mixture will break, don't be alarmed.
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Pour the mixture into a large bowl.
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Press a piece of plastic wrap over the surface of the pastry cream to prevent a skin from forming.
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Let cool completely at room temperature.
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When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer with a wire whip.
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Beat at medium speed to combine the mixture.
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If the mixture will not combine, warm another cup of heavy cream and slowly add it to the mixture.
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Whip until you have a thick and creamy custard.
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For the cake: Preheat the oven to 350 degrees F. In a small saucepan, heat 1 cup of the milk and 8 tablespoons of the butter together.
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Using an electric mixer with a wire whip, combine the 32 eggs and 8 cups of sugar together.
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Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume.
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With the machine running, slowly add the heated milk.
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In a mixing bowl, sift 4 cups flour, 4 teaspoons baking powder and 4 teaspoons salt together.
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Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth.
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Fold in the vanilla.
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Grease 4 (1/2-sheet) pans with 8 teaspoons of the butter.
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Sprinkle each with 2 tablespoons of sugar.
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Pour the cake batter evenly into the pans and bake for about 25 minutes, or until the cakes spring back when touched.
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Cool for about 2 minutes.
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Using a thin knife, loosen the
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To assemble: Spread 1/2 cup of the custard over one cake.
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Arrange 1/3 of the banana slices, crowding them close together, over the custard.
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Place a second cake on top of the bananas.
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Next, spread 2 cups of the custard over the cake.
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Arrange another third of the banana slices over the custard.
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Top with another cake.
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Spread another 2 cups of the custard over the cake.
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Arrange the remaining third of bananas over the custard.
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Top with the remaining cake.
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Cover with plastic wrap and chill for at least 4 hours.
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Whip the egg whites and sugar, in two batches, to stiff peaks.
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Remove the cake from the refrigerator and discard the plastic wrap.
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Spread the whipped egg whites evenly over the sides and top of the cake.
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40
Using a small blowtorch, torch the sides and top of the cake evenly.
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Slice the cake into individual servings.
