Banana Layer Cake with Caramel Cream and Pecans (Part Two)

September 16, 2009

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.

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{ 1 comment… read it below or add one }

1 Southern Grace Gourmet September 18, 2009 at 12:52 pm

That looks delicious, I love pecans and bananas, and great addition with the Rum!


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