Nutrition Facts
12 servings
12
Banana cream cake recipe
This banana cream cake recipe is taken from a book by Zoe François.
Ingredients
360 Type 55 flour
150 Semolina sugar
25 Baking soda
75 Flower of salt
480 Mashed very ripe bananas (about 4 large ones)
175 Light oil (such as vegetable oil)
Directions
1
Prepare the cake by preheating the oven to 175 °C. Generously grease a rectangular cake pan measuring 24 × 36 cm (or three round cake pans with a diameter of 20 cm), then line it with greased parchment paper.
2
In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3
In another bowl, mix the mashed bananas, oil, vanilla, and eggs.
4
Incorporate the previous ingredients into the dry mixture, stirring just to combine everything.
5
In another bowl, using a whisk, whip the heavy cream until medium peaks form. Using a spatula, fold the whipped cream into the batter, then add the nuts (if using).
6
Pour the batter into the prepared pan and smooth the surface with a small offset spatula. Tap the pan gently and several times on the countertop to remove any excess air bubbles.
7
Bake for 40 to 45 minutes, until a tester comes out clean (about 30 minutes for 20 cm diameter pans). Let the cake cool completely before unmolding, turning it out onto a serving platter.
8
Stir the pastry cream until smooth, then fold in 240 ml of perfect whipped cream using a spatula. Spread the pastry cream over the entire cake, then top with sliced bananas. Spread or pipe the remaining whipped cream over the bananas. Be sure to cover them well so they don't darken before serving.
9
Store the cake for up to 24 hours, covered and in the refrigerator.
10
To finish, "The Cake Factory" by the author. Released by the publishing house on 05/10/2022.
Ingredients
Ingredients
360 Type 55 flour
150 Semolina sugar
25 Baking soda
75 Flower of salt
480 Mashed very ripe bananas (about 4 large ones)
175 Light oil (such as vegetable oil)
Directions
Directions
1
Prepare the cake by preheating the oven to 175 °C. Generously grease a rectangular cake pan measuring 24 × 36 cm (or three round cake pans with a diameter of 20 cm), then line it with greased parchment paper.
2
In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3
In another bowl, mix the mashed bananas, oil, vanilla, and eggs.
4
Incorporate the previous ingredients into the dry mixture, stirring just to combine everything.
5
In another bowl, using a whisk, whip the heavy cream until medium peaks form. Using a spatula, fold the whipped cream into the batter, then add the nuts (if using).
6
Pour the batter into the prepared pan and smooth the surface with a small offset spatula. Tap the pan gently and several times on the countertop to remove any excess air bubbles.
7
Bake for 40 to 45 minutes, until a tester comes out clean (about 30 minutes for 20 cm diameter pans). Let the cake cool completely before unmolding, turning it out onto a serving platter.
8
Stir the pastry cream until smooth, then fold in 240 ml of perfect whipped cream using a spatula. Spread the pastry cream over the entire cake, then top with sliced bananas. Spread or pipe the remaining whipped cream over the bananas. Be sure to cover them well so they don't darken before serving.
9
Store the cake for up to 24 hours, covered and in the refrigerator.
10
To finish, "The Cake Factory" by the author. Released by the publishing house on 05/10/2022.
Notes
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