Banana Cream Cake with Strawberry Cream Filling
Try this Banana Cream Cake with Strawberry Cream Filling recipe, or contribute your own. "Summer" and "Bake" are two of the tags cooks chose for Banana Cream Cake with Strawberry Cream Filling.
"The eggs are not listed in the ingredients. I used 2 and that seems to have worked out just fine. This is an amazing cake!"- LauriRottmayer
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|3 cupFlour; sifted|
|1 tablespoonBaking Powder|
|1/2 teaspoonAlmond extract|
|1 1/2 teaspoonVanilla|
|1/2 teaspoonBanana extract|
|1 1/2 cupSugar|
|2 cupHeavy cream|
|4 tablespoonCreme de banana|
|1 1/2 cupWhipping cream|
|3/4 cupFresh strawberries; mashed|
|1 teaspoonGrand Marnier|
|3 tablespoonPowdered sugar|
|1 largeBananas; sliced|
Banana Cream Cake with Strawberry Cream Filling Preparation
Hands-On Time: 45 minutes
Total Time: 1 hour 25 minutes
Oven Temp: 350F / 180C / Gas Mark 4
Cake: Sift together flour, baking powder and salt; set aside.
Beat eggs until light and foamy. Add flavorings. Add sugar gradually. Add flour mixture alternately with cream, beating after each addition until just smooth.
Pour batter into two 9" greased round cake pans and bake for 40 minutes or until done. Cool on racks and then brush with Simple Syrup.
Simple Syrup: Combine sugar and water in a heavy small saucepan. Bring to a boil over moderate heat, stirring constantly until sugar is dissolved. Remove from heat and cool to room temperature. Stir in creme de banana.
Strawberry Frosting: Whip cream in large chilled bowl on low speed until soft peaks form. Add Grand Marnier and sugar and beat on high speed until spreading consistency. Fold in mashed strawberries. Spread this mixture between layers and add sliced banana on top of bottom layer. Add remaining mixture on top and sides of cake.
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