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Banana Layer Cake with Caramel Cream & P




Source of Recipe


RC


Recipe Introduction


I would use praline pecans instead of the sea salt roasted ones.


List of Ingredients




-- Cake --

2½ cups all-purpose flour

1 Tbsp baking powder

½ tsp (generous) fine sea salt

¾ cup (1½ sticks) unsalted butter, room temperature

2½ cups sugar, divided

6 large eggs

1 cup plus 2 Tbsp buttermilk

2 small ripe bananas, peeled, cut into ¼-inch cubes (about 1½ cups)

.

-- Banana Caramel Cream --

1½ cups (packed) golden brown sugar

1 small ripe banana, peeled, cut into 1-inch pieces

3 Tbsp unsalted butter, room temperature

3¾ cups chilled heavy whipping cream, divided

.

4½ tsp fresh lime juice, divided

4½ tsp dark rum, divided

Sea Salt-Roasted Pecans (recipe follows)

Recipe



For cake:
Preheat oven to 350° F. Butter and flour two 9-inch-diameter cake pans with 1½-inch-high sides. Sift flour, baking powder and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1½ cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3½ cups for each).


Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely.


For Banana-Caramel Cream:
Combine brown sugar, banana and 3 tablespoons butter in processor; blend until smooth. Add 1½ cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218° F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.


Whisk remaining 2¼ cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.


Cut each cake horizontally into 2 layers. Place one layer, cut side up, on platter. Drizzle 1½ teaspoons lime juice and 1½ teaspoons rum over. Spread 1¼ cups banana cream over. Top with second cake layer. Drizzle 1½ teaspoons lime juice and 1½ teaspoons rum over. Spread 1½ cups cream over. Repeat with third cake layer, cut side down; spread remaining cream over top. Scatter roasted pecans over top of cake.

Makes 10 to 12 servings.

............

SEA SALT-ROASTED PECANS

• 2 cups pecan halves
• 3 Tbsp unsalted butter, melted
• 1¼ tsp fine sea salt

Preheat oven to 325° F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.

Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet. (Can be made 2 days ahead. Store airtight at room temperature. Before using, rewarm in 350° oven 5 minutes. Cool.)

Makes 2 cups