A cake inspired by a famous American dessert for which there is a dedicated day! The March 2 it is in fact the National Banana Cream Pie Day. It is one of the recipes most loved by Americans and, as happened for other desserts, now quite widespread also in Italy.
Ingrediants
- 250 g of flour 00
- 250 g of granulated sugar
- 150 ml of milk
- 60 g of soft butter
- 100 ml of seed oil
- 4 egg whites
- 1/2 vanilla bean
FOR THE BASE:
- ground cinnamon to taste
- 2 teaspoons of baking powder
- 1 pinch of salt
- custard (halve the basic recipe)
- 3 bananas
- 200 ml of fresh cream
- 2-3 dry digestive biscuits
FURTHERMORE:
A summer dessert, fresh and easy to prepare. This banana and custard cake plays on different textures, four layers make up a dessert that is inspired by American banana cream pie, now popular with us too. The first layer, the base, is the only one cooked in the oven, then the bananas, the custard and the whipped cream. The American original is a tart, a crunchy shell that welcomes a banana pudding and a generous layer of whipped cream.
Another famous banana-based dessert of the American tradition is banana bread, an excellent solution for using very ripe bananas left in the pantry.
Among the most popular American desserts also the Italy ones we remember the cheesecake the bundt cake, the pecan pie, the apple pie and the pancakes!
OTHER TASTY RECIPES: Angel cake, Brownies, Cookies
How to prepare: Banana and custard cake
Easy execution Preparation time 35 min Cooking time 45 min Resting place IN THE REFRIGERATOR Standing time 60 min Servings 9
How to prepare: Banana and custard cake
To prepare the base of the banana and custard cake, beat the soft butter with the oil, salt, vanilla seeds, cinnamon and sugar for 3-4 minutes. Add the sifted flour and baking powder, alternating them with milk at room temperature.
Whisk the egg whites until stiff and add them to the mixture, mixing from the bottom up to avoid disassembling. Pour everything into a greased 23×23 cm square mold lined with parchment paper. Bake at 180 degrees for 40 minutes, remove from the oven and let it cool.
Slice 2 bananas and arrange them on the surface of the cake. Cover with the custard and spread with a spatula. Let it rest in the refrigerator for 1 hour.
Whip the cream and spread it on the custard layer. Cut the cake into squares and decorate with the remaining banana slices polished with spray food gelatin. Before serving the banana and custard cake, decorate it with a few crumbs of biscuit.
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