Banana Pudding Cake sweetsavant.com America's best food blog

Banana Pudding Cake! I have a confession to make…keep this between you and me, OK? Sometimes I use boxed cake mix instead of baking from scratch. There, I said it! I keep a box of yellow or vanilla cake mix and a box of chocolate cake mix in the pantry for cake baking emergencies like when you forget that you were invited to a potluck and you’re supposed to bring dessert.

I usually combine the cake with other things I have in the pantry and the rest of my kitchen to make a tasty treat. I usually have some tasty jam and some fruit to layer on top of the cake. A little butter, cream cheese and powdered sugar make a great topping.

I baked the cake according to package directions and while it was baking I made a vanilla custard with some egg yolks. I love the flecks of vanilla beans in the custard so I use VANILLA BEAN PASTE . I think vanilla bean paste gives the custard a richer taste than vanilla extract but you can certainly use vanilla extract if you like.

Banana Pudding Cake sweetsavant.com America's best food blog

With the egg whites I made a fluffy Italian meringue to top the entire thing and the results were pretty tasty. I prefer the silky texture of an Italian meringue, it’s also more stable than a French meringue so you don’t have to worry about it weeping liquid.

Banana Pudding Cake sweetsavant.com America's best food blog

I use a CULINARY BLOW TORCH to brown the top of the Italian meringue but you can brown it in a 400 degree oven if you like.

Banana Pudding Cake sweetsavant.com America's best food blog

. Here’s the recipe:

Banana Pudding Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
 
I used two 4 cup rectangular Pyrex baking dishes but this will also work with one 4 quart Pyrex baking dish Make the Italian meringue in a stand mixer. You will need an instant read thermometer to check the temperature of the sugar syrup for the meringue You can brown the meringue in the oven or with a small culinary blow torch ( do this at your own risk)
Ingredients
  • 1 box yellow cake mix baked in a buttered Pyrex dish according to package directions (you'll need the eggs and oil that the package directs)
  • FOR THE VANILLA CUSTARD
  • 4 cups whole milk
  • 4 egg yolks
  • 1 cup granulated sugar, divided
  • ¼ cup corn starch
  • 2 teaspoons of vanilla bean paste or vanilla extract
  • 2 bananas
  • FOR THE ITALIAN MERINGUE
  • 1 cup of granulated white sugar
  • 2 tablespoons light corn syrup
  • ½ cup water
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon of Kosher salt
Instructions
  1. Make the yellow cake according to package directions and bake it in the buttered Pyrex dish.
  2. While the cake is baking make the custard
  3. Pour the milk in a saucepan, (at least 4 quarts) add ½ cup of sugar, stir and heat on medium until simmering
  4. Separate the eggs (reserve the whites for the Italian meringue) place the egg yolks in a bowl add ½ cup of sugar and cornstarch WHISK TOGETHER IMMEDIATELY or the egg yolks will crystallize
  5. TEMPER THE HOT MILK INTO THE EGG YOLKS
  6. Turn the heat off on the milk. Carefully and slowly whisk a cup of hot milk into the egg yolks until well blended. Repeat with another cup of milk.
  7. Pour the egg yolk mixture into the remaining hot milk and stir over medium heat until thickened and it begins to bubble. Be careful not to scorch the custard.
  8. This should take about 5 minutes
  9. Slice the banana and scatter the banana slices over the cake
  10. Pour the custard over the bananas and cake
  11. MAKE THE ITALIAN MERINGUE
  12. Combine 1 cup of sugar, corn syrup and water in a small sauce pan.
  13. Cook until sugar syrup registers 240 degrees on an instant read thermometer
  14. With the whisk attachment beat the egg whites, cream of tartar and salt in the stand mixer on medium speed until thick and fluffy, about 2 minutes
  15. With the mixer running, carefully and slowly pour the hot sugar syrup down the side of the mixer
  16. Continue to whisk for another minute or two until the meringue is thick and fluffy
  17. Top the custard with the meringue. Toast the meringue carefully in the oven at 400 degrees for 5 minutes or use a culinary blow torch (do this at your own risk)

 

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