Have you tried this light yet creamy banana cake recipe? Despite its rich cream filling, it has a wonderfully light taste and is loaded with fresh bananas.
1.5 water glasses (about 300 ml / 1½ cups) + 2 tea glasses (about 200 ml / ¾ cup + 2 tbsp) + 3 tablespoons milk
½ water glass (about 100 ml / ½ cup) granulated sugar
100 g heavy cream
1 packet vanilla
Strawberry jam syrup
How to Make Creamy Banana Cake
In a bowl, whisk together 3 egg yolks, 2 tablespoons of starch, and 2 tablespoons of flour. Add 3 tablespoons of milk and whisk again.
In a saucepan, combine 1.5 water glasses of milk, half a water glass of granulated sugar, 100 g of heavy cream, and the starch mixture we prepared. Whisk with a hand mixer over low heat, cooking until it reaches the consistency of a muhallebi (Turkish milk pudding), then remove from heat. Add 1 packet of vanilla and whisk a little more.
Take a store-bought plain sponge cake and set the top layer aside. Soak both separated cake layers with one tea glass of milk each (separately). Place the bottom cake layer on a cake serving plate. Spread the muhallebi (Turkish milk pudding) generously over it. Arrange 2 bananas sliced into rings on top and garnish with strawberry jam syrup.
Close the lid of the cake serving plate and refrigerate for 3–4 hours before serving.
Enjoy your meal...
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