Banana Cake with Eggnog Mousse Filling
3 1/4 cup flour
2 tsp. baking soda
1 cup butter
4 1/3 cups powdered sugar
1 cup sour cream
1 Tbsp. vanilla
6 bananas (I like to use bananas that I've frozen to make a moister cake)
3 egg yolks
1/2 cup sugar
1 package unflavored gelatine
3 Tbsp. dark rum
2 Tbsp. brandy
1/2 cup mascarpone cheese, softened
2 cups whipping cream
3/4 plus 1 Tbsp. powdered sugar
1 1/2 tsp. nutmeg
2 tsp. vanilla
3 egg whites
Powdered sugar for garnish
Heat oven to 350 degrees.
Prepare two 9-inch round cake pans with butter, flour and line with Reynold's Parchment Paper.
Mix flour and baking soda and set aside.
Puree bananas in food processor.
Beat butter and sugar in mixer until fluffy.
Beat in eggs.
Add sour cream and vanilla and mix.
Add flour mixture and mix.
Add pureed bananas just until combined.
Divide batter into the two pans.
Bake 55-60 minutes or until tops are golden brown and a toothpick comes out clean.
Cool on racks.
Slice cakes in half for a total of four layers.
Eggnog Mousse Filling
Soften the gelatine in the rum and brandy.
Beat egg yolks and 1/2 cup sugar in pan over hot water until fluffy and light in color.
Add gelatine mixture and beat for another minute.
Remove from heat and put in refriderator for 10 minutes.
Whisk in softened mascarpone cheese.
Beat whipped cream, powdered sugar, nutmeg and vanilla.
Beat egg whites until they have firm peaks.
Add 1/3 of whipped cream mixture to gelatine mixture and mix well. Add that to remaining whipped cream mixture and mix well.
Fold in egg whites.
Refrigerate for 1.5 hours.
Alternate layers of cake and mousse.
Garnish with sifted powdered sugar.
Pairs Well With
I wanted to create a special cake for Thanksgiving and this is what I made, combining longtime recipes I've modified to make them my own over the years.