Banana Custard Cake
When it comes to desserts that perfectly marry decadence and comfort, the banana custard cake stands in a league of its own. This cake is the epitome of texture and taste harmony, offering layers that are as delightful to look at as they are to devour. Its charming blend of soft sponge, creamy custard and fruity jelly elevates it from a mere treat to a true culinary masterpiece.
The magic lies in the interplay of flavours and textures. The sponge layers act as the sturdy, yet tender foundation, providing just the right amount of sweetness and structure. Next comes the custard cream, silky and rich, which adds a comforting creaminess that envelops your palate. However, the highlight has to be the banana jelly - a layer that delivers a burst of natural fruitiness and an unexpected wobble that brings delight to every bite.
Beyond its taste, the banana custard cake is a visual stunner. Its layered presentation makes it a showstopper at any gathering. Whether adorned with simple cream piping or more elaborate decorations, it always manages to draw admiration. It's a dessert that doesn’t just satisfy cravings, but also creates lasting impressions.
What makes this cake truly special is its versatility. While it requires a bit of patience and precision, the process of making it is a labour of love, rewarding you with a dessert that feels like a heartfelt creation. And let’s not forget the joy of slicing into it and revealing those perfect layers - an achievement that’s as gratifying as eating it.
The banana custard cake strikes a wonderful balance - it's indulgent yet light, making it an excellent choice for those who prefer their desserts less sweet and less dense. The natural fruitiness of the banana jelly complements the creamy custard and soft sponge perfectly, offering a satisfying treat without being overwhelming.
Its refreshing quality makes it ideal for all occasions, whether served after a hearty meal or as a midday pick-me-up. You might just find that its subtle sweetness and airy texture win over even the most hesitant dessert lovers!
First prepare the banana jelly. Mash the bananas with a fork, then transfer them into a saucepan with sugar.
Place the saucepan on medium heat and cook for 2 minutes, stirring occasionally. Now lower the temperature to low, add a mixture of water and gelatin, stir until incorporated and simmer for another 2-3 minutes, now stirring frequently.
Transfer the hot mixture into a 15 cm wide silicone mould and place it in the fridge for 2 hours to chill.
Separate the egg whites from the yolks.
Whip the egg whites with a pinch of salt until soft peaks. Add half of sugar into the egg whites and continue mixing until stiff peaks.
Add the rest of the sugar into the egg yolks and mix until thick and pale. Gradually add 45 ml of milk and oil while mixing, and finally add the flour, baking powder and chopped pistachios, and mix until just combined.
With a spatula gradually fold in the egg whites into the batter, then divide between 2 lined baking moulds and bake in a preheated oven at 180°C/356°F for 15-17 minutes.
Place 500 ml of milk with sugar over medium heat and cook to boil, giving it a stir here and there.
Separately mix the vanilla custard mix with the rest of the milk until the mix is incorporated, then once the milk starts to boil, remove from heat and gradually pour the custard mix into the milk while whisking. Mix until completely combined, then return to low heat and simmer for another 2-3 minutes until it thickens, whisking all the way.
Cover the custard with a plastic foil, then leave it to cool down to room temperature.
Mix the whipping cream with the whipping cream stabilizer until soft peaks, then add cooled custard and mix for another minute until combined.
Spread a layer of cream over one sponge cake, then place the banana jelly over it. Pipe out a ring of cream around the jelly, if needed place an acetate cake roll around it to support the cake and add a layer of cream. Top with the other sponge cake and leave it in the refrigerator overnight to set.
Banana Custard Cake
Ingredients
Instructions
- First prepare the banana jelly. Mash the bananas with a fork, then transfer them into a saucepan with sugar.
- Place the saucepan on medium heat and cook for 2 minutes, stirring occasionally. Now lower the temperature to low, add a mixture of water and gelatin, stir until incorporated and simmer for another 2-3 minutes, now stirring frequently.
- Transfer the hot mixture into a 15 cm wide silicone mould and place it in the fridge for 2 hours to chill.
- Separate the egg whites from the yolks.
- Whip the egg whites with a pinch of salt until soft peaks. Add half of sugar into the egg whites and continue mixing until stiff peaks.
- Add the rest of the sugar into the egg yolks and mix until thick and pale. Gradually add 45 ml of milk and oil while mixing, and finally add the flour, baking powder and chopped pistachios, and mix until just combined.
- With a spatula gradually fold in the egg whites into the batter, then divide between 2 lined baking moulds and bake in a preheated oven at 180°C for 15-17 minutes.
- Place 500 ml of milk with sugar over medium heat and cook to boil, giving it a stir here and there.
- Separately mix the vanilla custard mix with the rest of the milk until the mix is incorporated, then once the milk starts to boil, remove from heat and gradually pour the custard mix into the milk while whisking. Mix until completely combined, then return to low heat and simmer for another 2-3 minutes until it thickens, whisking all the way.
- Cover the custard with a plastic foil, then leave it to cool down to room temperature.
- Mix the whipping cream with the whipping cream stabilizer until soft peaks, then add cooled custard and mix for another minute until combined.
- Spread a layer of cream over one sponge cake, then place the banana jelly over it. Pipe out a ring of cream around the jelly, if needed place an acetate cake roll around it to support the cake and add a layer of cream. Top with the other sponge cake and leave it in the refrigerator overnight to set.
