5 x Small bananas
3 oz Bittersweet chocolate
1 c Cake flour *
2 tb Milk
3/4 c Sugar
1 c Cr?me patissi?re,
Recipe follows
Confectioners’ sugar
* Sift and measure cake flour. Butter two, 8 in. round pans. Line them with
wax paper, butter the paper and flour the pans. Place two bananas and the
milk in a electric blender or food processor. Blend at low speed until
homogenized. Set aside. In top of a double boiler, over hot, but not
simmering water, melt the chocolate. Set aside. Preheat oven to 325’F. Beat
egg whites with 1/2 cup sugar until peaks keep their shape. Set aside. Beat
the yolks with the remaining 1/4 c sugar until thick and ribbonlike. Fold
the bananas and the chocolate into the beaten egg yolk. Alternately, a
third at a time, fold the beaten egg whites and the flour into the
chocolate mixture. Mix only until smooth. Do not overmix.
Divide batter equally between the prepared pans and bake in the
pr-heated, 325’F. oven until a knife inserted into the centre comes out
clean, about 25 minutes. Cool two minutes in the pans, then gently invert
on a cooling rack.
When cool, split each layer. Peel and cut three banaas into 1/8 in.
segments. Place banana slices on the cream. Assemble the cake with the
cream and banana slices between layers. Sprinkle the top with
confectioners’ sugar.
From
Yields
16 Servings