Banana Cream Cake with Marshmallow Frosting
I was in the baking mood today and we had some ripe bananas so I decided to make a banana cream cake. The little one was gnoshing on a bowl of marshmallows and that got me thinking that a marshmallow cream laced with banana jam that I got from Williams-Sonoma would be a nice accent to the moist yellow cake and fresh bananas.
Yields: 81 yellow cake mix
2 Tbs sugar
1/4 cup canola oil
7 Tbs unsalted butter
1 tsp banana extract
1 1/3 cup whole milk
1 Tbs sour cream
1/4 tsp cream of tartar
1/3 cup banana jam
6 Tbs butter
3/4 cup powdered sugar
3/4 cup mini-marshmallows
1 Tbs milk
1 Tbs corn syrup
1 cup heavy whipping cream, cold
1 drizzle lemon juice
2 Tbs raw sugar
1/3 cup bittersweet chocolate
2 Tbs superfine sugar
1/4 cup water
1 Tbs maple syrup , or 2 Tbs brandy if for adults
Preheat the oven to 400°F
For the syrup:
In a small saucepan, bring 2 tablespoons of sugar and the 1/4 cup of water to a boil, stirring constantly. Cover immediately, remove from the heat, and cool. Transfer to a measuring cup and stir in the maple syrup. If the syrup has evaporated too much, add enough water to equal 1/3 cup of syrup. Cool the syrup in its cup, in a icy cold water bath.
For the yellow cake batter:
Sift the yellow cake mix with the cream of tartar.
In a bowl, crack the eggs and whisk the eggs with 2 Tbs of sugar for 6-7 minutes until the eggs triple in volume and get a light yellow color. Add the banana extract, the butter and oil. Alternate between adding the cake mix and the milk. Finish smoothing the mixture with the sour cream.
Tranfer to a 9-inch square springform pan lined with parchment paper. Even the batter with the spatula and by gently lifting the baking sheet and dropping it several times.
Bake for about 35-40 minutes at 350°F. A toothpick should come out clean. Remove from the oven. Flip the cake, then transfer to a cooling rack. Cool for about 5 minutes then baste the cake with the syrup.
For the marshmallow banana frosting:
Place the marshmallow and the milk in a small sauce pan. Cook until melted over low heat. Remove from the heat then let it cool to room temperature. Whisk the butter into the molten marshmallow. Add the corn syrup for a more spreadable product.
The whipping cream should be whipped cold. Whisk the cream until it has soft peaks. Add the powdered sugar, the marshmallow/butter mix and the banana jam.
For the bananas:
Peel and slice the bananas. Coat them with lemon juice to prevent them from browning. Place the sliced bananas in a small pan over high heat. Sprinkle with the raw sugar and cook until all the bananas are cooked and caramelized but still firm enough.
Make sure the yellow cake is completely cool. You can either serve the cake individually or make a bigger version.
If you make the individual version, cut 2 little rectangles using a cookie cutter.
Slice the cut in 2 horizontally.
Place a tablespoon of banana jam in a dessert plate, add the first piece of yellow cake. Cover it with the first layer of the marshmallow banana frosting, then a layer of caramelized bananas, another layer of frosting, then the last piece of yellow cake, layered with the marshmallow banana frosting. Top the cake with 2 caramelized bananas. Finish by drizzling chocolate that you previously melted.
Per David Lebovitz's advice, to make a smoother more spreadable product, add a tablespoon of light corn syrup to the sugar for the marshmallow frosting. I made the same application to my caramel sauce.
For the finishing touch, melt about 1/3 cup of high quality bittersweet chocolate at a very low temperature. Pour the warm liquid to a squirt plastic squeeze bottle, then drizzle over your favorite dessert.Published By: on February 27, 2009.