BANANA & CUSTARD DRIP CAKE
With its retro flavour combination, bold drippy icing and piles of bright confectionery, this showstopping layered cake ticks all the trend boxes
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Yield Cuts into 15-20 slices
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4, grease two 20cm cake tins with butter and line the bases with baking parchment. Add 225g butter and 225g sugar to a large bowl and beat with an electric whisk until the mixture is pale and light. In another bowl or a jug, mash 3 of the bananas with a fork. Add 3 eggs, 75g yogurt and 1 tbsp vanilla, and mix to combine. Pour the wet ingredients into the butter and sugar, and add 225g flour, 1 tsp baking powder and 3 tbsp custard powder. Whisk to combine until you have a smooth batter.
- Divide the mixture between the tins, spreading it to the edges, then bake on the middle shelf for 25 mins - a skewer inserted to the centre should come out clean when the cakes are cooked. Cool in the tins for 10 mins, then turn out onto a wire rack. Clean the tins, grease with more butter and line the bases as before, then bake another batch of sponges wth the remaining ingredients. Can be made 2 days before icing; once cool, wrap well in cling film and leave in a cool place, or freeze for 2 weeks.
- While the cakes cool, make the icing. In a small bowl, mix the custard powder, vanilla bean paste and milk until lump-free. In a large bowl, weigh the butter and icing sugar, then mash together with a spatula (this is to prevent covering the kitchen with icing sugar!). Once roughly combined, mix with an electric mixer until smooth. Scrape in the custard mixture and beat again.
- When you're ready to assemble, clear a space for the cake in the fridge. Place one of the sponges on a plate or cake stand, and use roughly a quarter of the custard icing to stack the other cakes on top, spreading the icing right to the edges between each sponge. Use a little more icing to thinly cover the entire cake, filling in any gaps between the cake layers and using a palette knife to smooth the surface. Try not to get any crumbs in the bowl of icing - this first coat is called the 'crumb coating' and will trap in any crumbs, so don't worry if it looks a little messy at this stage. Chill the cake for 30 mins until the icing is firm.
- Use the remaining icing to completely cover the cake. Hold your palette knife up against the side of the cake and swoop around it to give you a nice clean, flat surface. Smooth over the top as much as possible too. Wipe the plate or cake stand clean, then chill for another 30 mins.
- Line a baking tray with baking parchment. Melt the white chocolate in a bowl suspended over a pan of gently simmering water, or in short bursts in the microwave. Pour roughly a quarter of the chocolate onto the baking tray and spread it to a rectangle, roughly 12 x 20cm. Sprinkle with hundreds & thousands and set aside to cool or chill until set. Mix the oil into the remaining chocolate in the bowl and add enough food colouring to dye the chocolate a vivid yellow colour.
- Remove the cake from the fridge and pour the yellow chocolate icing over the top, using a teaspoon to encourage it to drizzle down the sides. Cut the set sheet of white chocolate into pointy shards and arrange them on top of the cake (you may have to use some of the sweets and biscuits to hold them in place). Stack the remaining sweets and biscuits on top of the cake and stick in the cake topper (if using). The cake will look its best for an hour or two after decorating, but leftovers will keep for up to 3 days in the fridge.
Nutrition Facts : Calories 851 calories, Fat 46 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 77 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
BANANA CUSTARD PUDDING
This banana custard pudding is easy to stir up anytime. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.
Nutrition Facts : Calories 235 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 125mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
FROZEN BANANA CUSTARD
Steps:
- In a medium saucepan, bring the milk just to a boil over medium-high heat. Remove from the heat and allow to cool slightly.
- In a mixing bowl, combine the eggs, sugar, and vanilla. Stir in 1/2 cup of the warm milk into the egg mixture, then pour all the egg mixture into the pan with the milk. Over medium low heat, whisking constantly until the mixture thickens slightly and will coat the back of a spoon. Do not allow to boil.
- Place the bananas in a food processor and pulse to a smooth puree. Add the warm custard mixture and pulse 2 to 3 times, scraping down the sides of the bowl as necessary, until the mixture is evenly blended. Cool the custard to room temperature, then place in an ice cream maker and process according to manufacturers instructions. Serve in cups, covered with Uncle Bill's hot fudge sauce and garnish with a few raspberries and a sprig of mint.
EGGY BANANA CUSTARD
One of our favourite things about bananas is how convenient and easy-to-prepare they are. Simply peel, dice and mash very well -no steaming or boiling required! This easy recipe combines egg with mashed banana and a pinch of nutmeg for a yummy and healthy meal. Using spices and herbs in your baby's food is a great way to offer interesting flavours to enhance your baby's experience with new tastes. Speak with your paediatrician if you have any questions about when you can introduce spices to your baby's diet.
Provided by Egg Farmers of Canada
Categories Trusted Brands: Recipes and Tips Egg Farmers of Canada
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Whisk egg. Whisk in mashed banana, breast milk or formula and nutmeg until very well combined.
- Heat a pan over medium heat. Add egg and banana mixture and cook, stirring often, until eggs are scrambled and completely cooked through.
- Remove from heat, let cool and chop into tiny pieces that your baby can easily manage.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 14.8 g, Cholesterol 186.6 mg, Fat 6 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 73.3 mg, Sugar 8.3 g
EASY CUSTARD CAKE FILLING
Use this delicious filling to fill cupcakes or your favorite layer cake. The microwave makes it fool-proof! Use different extracts to vary the flavor; almond and mint are both really good.
Provided by Melissa
Categories Desserts Fillings Cream Fillings
Time 43m
Yield 8
Number Of Ingredients 6
Steps:
- Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
- Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 25.5 g, Cholesterol 51.4 mg, Fat 2.5 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 21.8 g
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