Ingrédients pour Bananas Foster Cake
- 2 teaspoons baking soda
- 1 teaspoon salt (cake), pinch salt (pastry cream), pinch salt (rum buttercream)
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups all-purpose flour
- 2 1/2 cups unsalted butter
- 3 1/4 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 3 teaspoons vanilla extract
- Lemon Zest
- 3 ripe bananas, mashed
- 2 cups half-and-half cream
- 1/4 cup cornstarch
- Butter
- Vanilla
- Egg Whites
- 1/4 cup dark rum
- 1/4 cup water
- 3/4 cup heavy cream
- 1 teaspoon sea salt
- 4 large egg yolks
- 4 cups powdered sugar
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Comment préparer Bananas Foster Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- **Make the Banana Cake:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, and ½ teaspoon ground cinnamon.
- In a third bowl, mash 3 ripe bananas. Add the mashed bananas and 1 cup sour cream to the creamed butter mixture. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- **Make the Pastry Cream:** (Provide detailed pastry cream recipe here – include ingredient quantities and steps)
- **Make the Rum Buttercream:** (Provide detailed rum buttercream recipe here – include ingredient quantities and steps)
- **Make the Caramel Sauce:** (Provide detailed caramel sauce recipe here – include ingredient quantities and steps)
- Once cakes and fillings are completely cool, level the tops of the cakes if necessary. Spread a layer of pastry cream over one cake layer. Top with the second cake layer.
- Frost the entire cake with the rum buttercream. Drizzle generously with the caramel sauce.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
599g
Fat
261g
Carbs
64g
