1 recipe for 9-inch cake, baked
For the filling:
3/4 cup of sugar
4 tablespoons of cornstarch
2 cups of milk
3 large egg yolks lightly beaten
2 tablespoons of butter or margarine
1 teaspoon of vanilla extract
3 large ripe bananas
For the meringue:
3 large egg whites whipped
1/2 teaspoon of vanilla extract
1/4 teaspoon of baking powder
6 tablespoons of sugar
1 recipe for 9-inch cake, baked
For the filling:
3/4 cup of sugar
4 tablespoons of cornstarch
2 cups of milk
3 large egg yolks lightly beaten
2 tablespoons of butter or margarine
1 teaspoon of vanilla extract
3 large ripe bananas
For the meringue:
3 large egg whites whipped
1/2 teaspoon of vanilla extract
1/4 teaspoon of baking powder
6 tablespoons of sugar
In a small saucepan, combine the sugar and cornstarch
Add the milk, whisking constantly, until it starts to bubble
Cook for 2 minutes without stopping, then remove from heat
Add a small amount of this warm mixture to the egg yolks and add them to the saucepan
Cook for an additional 2 minutes and remove from heat
Add the butter and vanilla extract, whisking well
Slice the bananas into rounds and fill the cake with them
Pour the cream over the bananas
Prepare the meringue: whip the egg whites until stiff along with the vanilla extract and baking powder
Add the sugar gradually, whipping until stiff and sugar dissolved
Spread the meringue over the cream, sealing the edges well
Bake in a moderate oven (170°C) for 12-15 minutes, or until the meringue is golden
Let it cool completely before serving.
