While the cake is baking and cooling, get the caramel cream done.
Again, here’s the link to the original recipe: Epicurious: Banana Layer Cake with Caramel Cream and Pecans
- 1 1/2 cups light brown sugar
- 1 ripe banana
- 3 tablespoons butter, room temp
- 3 3/4 cups heavy whipping cream
- 4 to 5 tablespoons fresh lime juice
- 4 to 5 tablespoons dark rum
- Pecan halves
Combine the brown sugar, butter and the banana (broken into chunks) in a food processor and blend until smooth. Add 1 1/2 cups cream and blend.
Pour the mixture into a saucepan and heat over medium heat, stirring or whisking until the sugar is dissolved and the mixture comes to a boil.
Let it cook without stirring until it reaches 218 degrees.
Pour the caramel into a bowl and let it cool completely, stirring or whisking occasionally.
Meanwhile, whip the cream until soft peaks form.
Gradually mix in caramel mixture and beat for just a minute or two, until it’s thickened a bit more. The recipe seems to say it’ll still be soft and needs to be chilled to thicken it. Seemed easier to just beat it a bit more until it was thick? Besides, I didn’t have time to wait three more hours before assembling the cake.
Squeeze the limes.
Combine lime juice and rum.
Cutting cake layers in half can be tricky business. I use toothpicks, inserted in the middle of the cake, as guidelines.
Slice carefully with a large serrated knife.
The wax paper strips under the edges of the cake contain any drips and mess when frosting a cake. Drizzle the bottom layer with the lime/rum mixture and spread with caramel cream.
Repeat with the next layer and add a handful of pecans.
Repeat with the remaining two layers and remove the wax paper strips.
Refrigerate for a bit before serving.