Boston Banana Cream Cake
Baking and Desserts | European cuisine
⏳ Time
3 hours
🥕 Ingredients
15
🍽️ Servings
10
Description
If your bananas are not very ripe, you can use two instead of one for a more pronounced banana flavor.
Ingredients
- Butter - 3.5 oz
- Sugar - 7.1 oz
- Chicken Egg - 2 pieces
- Bananas - 1 piece
- Sour Cream - 4.4 oz
- Vanilla extract - 2 spoons
- Wheat Flour - 11.1 oz
- Salt - ½ spoons
- Baking Powder - ¾ spoons
- Activated Baking Soda - 1 tablespoon
- Milk - 8 fl oz
- Whole egg - 3 pieces
- Corn Starch - 0.5 oz
- Heavy cream - 13 fl oz
- Liquid dark chocolate - 14.1 oz
Step by Step guide
Step 1
Preheat the oven to 338°F and line the baking pan with parchment paper.
Step 2
In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the butter and 150 grams of sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the mixing bowl or dish.
Step 3
In a pitcher, mix the mashed banana, sour cream, and a teaspoon of vanilla extract. Sift 300 grams of flour, salt, baking powder, and baking soda into a bowl.
Step 4
With the mixer on low speed, gradually pour the sour cream into the butter and egg mixture, mixing well. Add the dry ingredients and knead until the dough is smooth and uniform.
Step 5
Divide the batter evenly between two baking pans. Bake for 25–30 minutes. The finished sponge cakes should spring back slightly when touched. Remove them from the pans, place them on a wire rack to cool, and let them cool completely.
Step 6
Prepare a custard. Bring milk with a teaspoon of vanilla extract to a boil. In a bowl, mix the egg yolks, 50 grams of sugar, 15 grams of flour, and cornstarch to form a smooth paste, adding a little hot milk if necessary.
Step 7
When the milk comes to a boil, remove the pot from the heat and stir a little of the milk into the prepared paste to make it smoother. Pour the diluted mixture back into the pot with the milk and return it to the heat. Bring it back to a boil, stirring constantly, and cook for 4–5 minutes until the mixture thickens and becomes smooth. Do not overcook the mixture, or the eggs may curdle. Remove from the heat and immediately pour the custard into a large baking dish. Cover the surface with plastic wrap and let it cool completely.
Step 8
When the cake layers have cooled, assemble the cake. Using a stand or hand mixer with a paddle attachment, beat the pastry cream on low speed until smooth. Place one biscuit layer on the cake stand, then spread the cooled pastry cream on top. Smooth the cream with a spatula, adding more cream if necessary. Cover with the second layer. Wrap the sides of the cake tightly with plastic wrap and refrigerate for about 45 minutes.
Step 9
Prepare the ganache topping. In a medium saucepan, heat the cream until it's almost boiling. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate. Stir until a smooth and glossy mixture forms.
Step 10
Place a cooling rack on a baking sheet (preferably with sides). Transfer the cooled cake onto the rack and remove the plastic wrap. Pour ganache over the top of the cake — some will drip down the sides onto the baking sheet. This process can be repeated until the cake is fully covered in ganache. Return it to the refrigerator for about 40 minutes to allow the ganache to set. Optionally, the cake can be decorated by sprinkling chocolate shavings on top.
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