Ingredients
Cake layers
- 150 grams (5.30 ounces) flour
- 150 grams (5.30 ounces) starch
- 15 grams (0.55 ounces) baking powder
- 270 grams (9.50 ounces) sugar
- 270 grams (9.50 ounces) butter 82.5%
- 6 eggs
- pinch of salt
Custard
- 500 grams (17.65 ounces) sour cream 20%
- 3 eggs
- 40 grams (1.40 ounces) corn starch
- 180 grams (6.35 ounces) sugar
- 15 grams (0.55 ounces) vanilla sugar
- 500 grams (17.65 ounces) ricotta
- 100 grams (3.55 ounces) cream cheese
Caramelized bananas
- 420 grams (14.80 ounces) bananas
- 165 grams (5.80 ounces) sugar
- 75 grams (2.65 ounces) butter
- 140 grams (4.95 ounces) cream 33%
- pinch of salt
Equipment
- Electric Mixer
Indispensable for achieving the perfect fluffy texture in both your cake layers and custard. A stand mixer is best, but a hand mixer works in a pinch.
- Parchment Paper
Vital for baking your cake layers evenly and preventing them from sticking. Ensure you have at least 8 sheets ready.
- 19-20 cm Ring Mold
For uniform cake layers. While baking without it is possible, using the ring ensures even edges.
- Thick-Bottom Saucepan
Key for making both the custard and caramel without scorching. It helps distribute heat evenly.
- Pastry Bag
Helpful for neatly layering the caramelized bananas and custard. If you don't have one, a plastic zipper bag can be a good substitute!
Instructions
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Step 11
Servings
Variations
- Gluten-Free: Replace the regular flour with a gluten-free all-purpose flour blend. Ensure your baking powder is also gluten-free!
- Vegan: Swap out the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use a vegan butter alternative. Replace the sour cream and cream cheese with their vegan versions, easily found in most stores 🛒.
Faq
- Why did my cake layers come out dense?
Dense cake layers often result from overmixing or not whipping the eggs enough. Ensure you whisk the eggs and sugar thoroughly for a light, airy batter.
- My custard isn't thickening. What should I do?
Keep the mixture over medium heat and stir constantly. Cornstarch needs time to activate and thicken the custard. Patience is key!
- How do I prevent my caramel from burning?
Maintaining a slightly less than medium heat and stirring constantly will help prevent burning. Adding cold butter can also help control the temperature.
- Can I make the cake layers in advance?
Absolutely! You can bake the layers a day ahead. Keep them wrapped in cling film to avoid drying out.
- How can I ensure the custard is smooth and not lumpy?
Sifting the cornstarch to remove any clumps before adding and stirring continuously over heat ensures a smooth custard.
- Any tips for the perfect cake decoration?
Chill your cream cheese and beat it at high speed for a stable frosting. Use a piping bag to achieve clean and attractive layers!