Gluten Free Banana Foster Cream Cake

Who doesn't love the taste of bananas smothered in caramel sauce like in a "Banana Foster" dessert? I created this cake to capture those flavors with a decadent cream filling for afternoon tea. This recipe features a banana sponge cake. The cake fillings can be made lactose free when using milk and heavy cream!

CAKE WITH CREAM

Nathalie Pham

12/29/20213 min read

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Banana Sponge Cake

Check the instructions for the sponge cake here.

Ingredients

500ml (2¼ c) Heavy Cream
500ml (2¼ c)Milk
6 Egg Yolks
150g (¾ c) Sugar
3 tbsp Cornstarch (Sub Potato Starch)
1 Package of Gelatin
75g (⅓) Dark Brown Sugar
60g (¼ c) of Butter.
60 ml (¼ c) Heavy Cream
¼ tsp Salt
½ tbsp Dark Rum
Vanilla Extract
Salt

Instructions

Follow instructions for the Banana Sponge Cake Recipe.

Making the Pastry Cream

  1. Separate 6 Large Eggs. Save the egg yolks in a small bowl and the egg whites in another bowl.

  2. Add to the Bowl with the Egg Yolks: 150g (3/4 c) Sugar, 3 tbsp Cornstarch, ¼ tsp Salt.

  3. Heat 500ml of milk in a Small Pot. Bring to a soft boil on the stove.

  4. Slowly pour the milk into the bowl with the egg yolks.

  5. Whisk until the milk is well-mixed with the egg yolks, sugar and cornstarch.

  6. Pour the Egg Yolk Milk Mixture Back in the Pot. Heat and continually whisk the mixture until the cornstarch thickens. It may take a few minutes to reach the temperature.

  7. Add 1 1/2 tbsp Vanilla Extract to the pot.

  8. Strain the Pastry Cream. Remove all lumps by straining the pastry cream. Set aside to cool down.

Making the ButterScotch

  1. Measure 60g (1/4 c) of Butter. Melt the butter in a small pot.

  2. Add 75g (1/3 c) of Brown Sugar to the melted butter. Melt the sugar in the pot on low heat.

  3. Add 60ml (1/4 c) of heavy cream when the sugar is melted and well-combined with the butter.

  4. Heat up the mixture until all is well combined and let it come to a soft boil. Keep it at a low boil for a few minutes. Keep on stirring the mixture.

  5. Add 1/4 tsp Salt, 1/2 tbsp Dark Rum, 1/2 tsp of Vanilla Extract. Quickly stir to make sure it is well combined. Set aside to cool down.

  6. When it is cooled down, place it into the fridge that cools down to a very thick sauce to stick better to the top of the cake.

Assembling the Banana Foster Cake

  1. Slice the Cake into 3 Layers. Take a paring knife and place the cake on parchment paper. Rotate the cake while slowly scoring the cake edges for 4 layers. Keep the knife steady while scoring. Take a palette or chef‘s knife and slice the cake along where it is scored into 3 layers.

  2. Place Cake Bottom Layer on a Cake Pad. Scope 1/2 of the Pastry Cream onto the first cake layer

  3. Spread the filling evenly out from the center. Leave some space on the cake edges.

  4. Place Cake 2nd Layer on the Pastry Cream. Press the cake layer to even out the cake.

  5. Place the rest of the pastry cream on the 2nd cake layer. Spread the filling evenly out from the center. Leave some space on the cake edges.

  6. Place Cake Top Layer on the Pastry Cream. Press the cake layer to even out the cake.

Making the Heavy Cream Filling

  1. Pour 70ml (¼ c) of the Water into a Small Pot. Add 50g (¼ c) of sugar to the pot.

  2. Sprinkle 1 Package of Gelatin. Add gelatin to the sugar water in the pot and wait 5 minutes for the gelatin to soak up the water.

  3. Heat up the Gelatin. Slowly heat up the gelatin to dissolve it. Whisk the gelatin until it has no clumps and is completely dissolved. Never boil gelatin or it will become stringy.

  4. Pour 75ml (¼ c) of Cold Heavy Cream. Add cold heavy cream to the gelatin to avoid clumping when poured into the whipped heavy cream.

  5. Add 1 tsp of Vanilla Extract

  6. Pour 425 ml (3 c) of Heaving Whipping Cream. In a Mixing Bowl, whip the heavy cream to a soft peak. Set aside.

  7. Continue to Whip the Soft Peaked Heavy Cream. Slowly pour the gelatin mixture into the heavy cream. Stop whipping when the heavy cream has reached a stiff peak.

Finishing the Cake

  1. Place a cake ring around the cake with the pastry filling. Make sure to keep an open space of about 1cm (1/2”) between the cake and the cake ring.

  2. Pour the Whipped Cream Mousse. Start pouring into the 1cm (1/2”) gap between the cake and the cake ring. Let the mousse fill in any gaps and level up on the top until the cake is covered.

  3. Level and Smooth the Mousse. Level the top of the mousse with a spatula or by shaking the cake bottom. The gravity helps to level the filling.

  4. Let the Mousse solidify. Let the cake rest for 1-2 hours in the fridge, depending on the outside temperature. The gelatin will settle the heavy cream within 20min-2 hours.

  5. Release the Cake. With a cake spatula carefully release the cake from the cake ring.

  6. Pour the ButterScotch onto the top of the cake with the help of a spoon or spatula.

Video Instructions