Banana Cream Layered Cake Recipe – a delicious recipe with egg yolks, cornstarch, heavy cream, sugar, vanilla beans, milk. Easy to follow and perfect for any occasion.
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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.
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Whisk to blend.
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Set aside.
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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.
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Whisk to dissolve the sugar and bring to a gentle boil, about 10 min.
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Slowly add in the egg yolk mix, whisking constantly till it thickens, about 5 min.
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Be forewarned: the mix will break, do not be alarmed.
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Pour the mix 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 cold completely at room temperature.
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When cooled, remove the vanilla bean and pour the mix into the bowl of an electric mixer with a wire whip.
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Beat at medium speed to combine the mix.
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If the mix won't combine, hot another c. of heavy cream and slowly add in it to the mix.
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Whip till you have a thick and creamy custard.
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For the cake: Preheat the oven to 350 degrees.
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In a small saucepan, heat 1 c. of the lowfat milk and 8 Tbsp.
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of the butter together.
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Using an electric mixer with a wire whip, combine the 32 Large eggs and 8 c. of sugar together.
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Beat on medium-high speed for about 8 min, or possibly till the mix is pale yellow, thick and has tripled in volume.
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With the machine running, slowly add in the heated lowfat milk.
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In a mixing bowl, sift 4 c. flour, 4 tsp.
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baking pwdr and 4 tsp.
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salt together.
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Fold the flour mix into the egg mix and mix thoroughly so which there are no lumps and the mix is smooth.
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Mix in the vanilla.
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Grease 4 (1/2-sheet) pans with 8 tsp.
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of the butter.
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Sprinkle each with 2 Tbsp.
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of sugar.
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Pour the cake batter proportionately into the pans and bake for about 25 min, or possibly till the cakes spring back when touched.
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Cold for about 2 min.
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Using a thin knife, loosen the edges of the cakes, and then flip onto a wire rack.
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To assemble: Spread 1/2 c. 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 c. 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 c. 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 refrigeratefor at least 4 hrs.
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To finish: Whip the egg whites and sugar, in two batches, to stiff peaks.
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Remove the cake from the refrigerator and throw away the plastic wrap.
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Spread the whipped egg whites proportionately over the sides and top of the cake.
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Using a small blowtorch, torch the sides and top of the cake proportionately.
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Slice the cake into individual servings.
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This recipe yields 20 to 25 servings.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["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"].
Yes, Banana Cream Layered Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.