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Banana Coffee Cream Cake with Almond Top
A soft banana-and-coffee sponge layered with a cooked pastry cream and whipped cream, finished with toasted almonds. A family birthday cake built from simple ingredients.
30 min prep / 180 min total
539 kcal
9.5g protein
8 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 3bananas
- 1 tbspinstant coffee
- 2eggs
- 1 tbspbaking powder
- 3 tbspsugar
for sponge
- 1½ cupmilk
- 2 cupflour
2 to 2.5 cups
- 150 gsugar
for pastry cream
- 1 tspvanilla sugar
- 50 gflour
for pastry cream
- 400 gsour cream
- 300 mlheavy cream 33%
chilled
- almonds
for topping
Instructions
Blend bananas, instant coffee, eggs, baking powder and sugar until smooth.
Stir in milk and flour to form a thick pancake batter. Cook thick pancakes in oil until the batter is used up.
For the pastry cream, whisk sugar, vanilla sugar, flour, eggs and sour cream. Cook over low-medium heat, stirring constantly, until thick.
Whip chilled heavy cream until stiff; fold half into the chilled pastry cream.
Stack the pancakes with the cream between each layer; top with crushed nuts.
Chill for at least before serving.
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