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

Step 1

This delicate cake is soft, fluffy, and layered with a neutral custard paired perfectly with caramelized bananas.

Step 2

1. First, prepare the cake layers: Sift the flour, starch, baking powder, and a pinch of salt into a separate bowl. Melt the butter and let it cool to room temperature. Make sure the butter is just warm to touch, not hot, to avoid scrambling the eggs.

Step 3

2. While the butter cools, whisk the eggs and sugar at high speed for about 4 minutes until the mixture becomes thick and pale. Reduce the mixer speed to medium-low, gradually adding the melted butter, followed by the sifted dry ingredients. Mix until just combined at the lowest mixer speed. Over mixing can result in dense cake layers.

Step 4

3. Preheat your oven to 190°C (374°F) convection mode. Prepare 8 sheets of parchment paper and 19-20 cm (7.5 to 7.9 inch) cake rings. If you don't have cake rings, you can bake freeform, but note that the edges might rise more than the center. Divide the batter evenly, about 140 grams (4.95 ounces) per layer, and spread it within the ring. Bake each layer for about 6-7 minutes until golden brown.

Step 5

4. Once baked, carefully use a knife to release the cake from the ring and cool it on a rack. Place the cooled cake layers in a bag or wrap them in cling film to prevent them from drying out. This will make it easier to remove the crust later.

Step 6

5. To make the custard: Combine the sour cream, eggs, corn starch, sugar, and vanilla sugar in a thick-bottomed saucepan. Stir until smooth. Cook over medium-low heat, stirring constantly until the mixture thickens, about 10-15 minutes.

Step 7

6. Transfer the thickened custard to a container, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate for a couple of hours. Once chilled, whip the ricotta and cream cheese together until smooth, then gradually add the cooled custard base. Whip until light and airy. Ensure your custard is completely cooled before adding to avoid curdling.

Step 8

7. To caramelize the bananas: Melt the sugar in a thick-bottomed saucepan over medium heat, stirring constantly until it turns amber. Add the cold butter in pieces, mixing quickly until combined. Add the hot cream and stir. Add the banana slices and cook for 2-3 minutes. Stir in a pinch of salt. Remove from heat and lightly mash the bananas with a fork, leaving small chunks. Use ripe but firm bananas for best results.

Step 9

8. To assemble: Remove the crust from each cake layer using a knife. Detach the layers from the parchment. Spread 100-110 grams (3.55-3.90 ounces) of caramelized bananas on each layer using a pastry bag, starting from the center. Follow with a layer of custard, about 210-220 grams (7.40-7.75 ounces), and spread the remaining custard over the caramel.

Step 10

9. Wrap the entire cake in cling film and place it in a ring mold. Let it sit at room temperature for an hour, then refrigerate for 3-4 hours to set. Refrigerating helps to meld the flavors together.

Step 11

10. For the cream topping: Combine the chilled cream cheese, room temperature butter, and powdered sugar. Whip at high speed for about 5 minutes until fluffy. Use this cream to decorate the cake, and then refrigerate overnight. Enjoy your delicious cake! Chill the beaters and bowl for better results when whipping the cream.

Servings

The **Caramelized Banana Custard Cake** is a showstopper on any dessert table! Imagine a fun, fruity summer party 🍹 where your guests rave about the *soft, cloud-like cake layers* and the luxurious, creamy custard paired with caramel-drizzled banana bliss. With the cake's balanced sweetness, it’s perfect for an afternoon tea or a delightful brunch. If you're aiming for a cozy, homely touch, serve it alongside a *warm pot of coffee* ☕️ or a *soothing herbal tea*. Not only does the mild bitterness of the coffee highlight the custard's creaminess, but the banana's caramelized goodness also complements the warm, earthy notes of herbal tea. For a more extravagant affair, top the cake with an extra dollop of *whipped cream* and an artful sprinkle of *toasted nuts* or *chocolate shavings*. The textures and flavors will take your taste journey to new heights and make the cake the talk of the town 🏆.

Variations

For those looking to adapt this recipe to **gluten-free** or **vegan** needs, here are some handy swaps:
  • 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 🛒.
🌟 Remember to select the highest quality plant-based alternatives for a rich and creamy custard. Almond or oat-based products tend to yield the best results in terms of consistency and taste.🌟

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!

Nutrition facts

BANANA & CARAMEL CAKE
Recipe Yield:8 servings
Calories:Approx. 700 calories per serving
Calories (Min - Max):650 - 750
Total Fat:40g
Saturated Fat:22g
Protein:10g
Total Carbohydrate:70g
Total Sugars:52g