Ingredients
Banana Cake Ingredients












Banana Cream Ingredients
Vanilla Cream Ingredients






Peach Strawberry Jam Ingredients



Strawberry Ganache Ingredients
Instructions
Step 1
Start by preheating your oven to 180°C (350°F). In a mixing bowl, cream the unsalted butter with sugar until light and fluffy. Gradually incorporate the eggs, one at a time, mixing well after each addition.
Next, mash the ripe bananas and add them to the mixture along with the heavy cream and rum. In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and almond flour. Gradually fold this dry mixture into the wet ingredients until just combined.
Pour the batter into cupcake molds and bake for about 20-25 minutes or until a toothpick inserted comes out clean. Let them cool completely before assembling the boxes.
Step 2
In a saucepan, combine banana puree, milk, sweetened condensed milk, sugar, and egg yolk. Cook over medium heat, whisking continuously until it thickens slightly.
Remove from heat and add the gelatin and unsalted butter, stirring until completely dissolved. Finish by mixing in the cornstarch. Allow it to cool slightly before using it for assembly.
Step 3
In a bowl, whip the heavy cream until stiff peaks form, then set aside. In a separate saucepan, combine sugar, glucose syrup, and egg yolk and whisk together over a gentle heat until thickened.
Remove from heat, mix in ground vanilla and unsalted butter. Gradually fold in the whipped cream until well combined. Add the gelatin and mix thoroughly.
Step 4
In a saucepan, combine strawberry puree, diced strawberries, diced canned peaches, glucose syrup, and sugar. Bring to a gentle simmer, stirring constantly.
Once it begins to thicken, add the cornstarch and pectin, mixing well. Allow it to simmer for a few more minutes, then remove from heat and let cool.
Step 5
Take the cooled banana cupcakes and slice off the tops. Fill the cupcakes with the banana cream, followed by a layer of peach strawberry jam, and finish with a dollop of vanilla cream.
Cover with the tops and set aside. For the finishing touch, melt the strawberry white chocolate with heavy cream to create a ganache and drizzle over the assembled cupcakes.
These delightful banana strawberry peach cake boxes are perfect for any celebration. Enjoy your sweet masterpiece!
Servings
Equipment
Choose a set of sturdy mixing bowls that vary in size for all your ingredient mixing. Look for bowls that are easy to grip and handle.
A good electric mixer is essential to achieve that light and fluffy texture in your creams and batters. Make sure to have the right attachments, particularly the whisk and paddle.



Using a mold specifically designed for individual cakes, like a cupcake tray, will help you create the perfect shape. Ensure it is lined or greased to prevent sticking.
Accurate measurements are key to successful baking, so invest in a reliable set. Look for easy-to-read markings for convenience.



Variations
Vegan Twist: For a vegan version, substitute **eggs** with flaxseed meal mixed with water and replace **butter** with coconut oil or vegan margarine. You can also use non-dairy cream to keep it completely plant-based. These substitutions will not compromise the flavors, giving you a deliciously inclusive treat! 🌱
Faq
- Can I substitute bananas in this recipe?
Yes! If you want a different flavor, try applesauce or mashed sweet potatoes instead of bananas. Keep in mind this may alter the flavor slightly.
- How do I know when my cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, your cake is ready!
- What if my cake is too dense?
This can happen if you overmix the batter or use too much flour. Next time, be gentle when mixing and make sure to accurately measure your ingredients.
- Can I make the cream in advance?
Absolutely! You can prepare the creams ahead of time and store them in the fridge for up to 2 days. Be sure to whip them again briefly before using.
- How should I store the finished cake boxes?
These cake boxes are best served fresh, but if you need to store leftovers, keep them in an airtight container in the fridge for up to 2 days.
- Can I freeze the cake boxes?
Yes, you can freeze them! Wrap each box in plastic wrap followed by aluminum foil to prevent freezer burn. They can last up to a month in the freezer.