For the batter
3/4 cup melted butter
1/4 cup confectioner's sugar
10 slices of white bread cut into strips about 3 cm wide
6 ripe bananas or prata, cut in half lengthwise
1/4 cup confectioner's sugar, sifted
For the cream
3 egg yolks
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 cups milk
1 tablespoon vanilla extract
For the meringue
3 egg whites
6 tablespoons all-purpose flour
1/2 teaspoon grated lime zest
For the batter
3/4 cup melted butter
1/4 cup confectioner's sugar
10 slices of white bread cut into strips about 3 cm wide
6 ripe bananas or prata, cut in half lengthwise
1/4 cup confectioner's sugar, sifted
For the cream
3 egg yolks
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 cups milk
1 tablespoon vanilla extract
For the meringue
3 egg whites
6 tablespoons all-purpose flour
1/2 teaspoon grated lime zest
Mix well the butter and confectioner's sugar
Pass through the bread strips and line a 24 cm diameter refractory mold
Press down gently
Place in a moderate oven (180°C) preheated for 10 minutes
Arrange the banana slices at the bottom of the mold
Dust with confectioner's sugar, sifted
Bake for another 20 minutes
Prepare the cream: mix the egg yolks and confectioner's sugar
Add the cornstarch dissolved in milk
Add vanilla extract and cook over low heat, stirring constantly until thickened
Pour over the banana layer
Bake for 10 more minutes
Beat the egg whites until stiff peaks form
Add flour and beat well until stiff
Spread over the cake and dust with grated lime zest
Bake in a moderate oven (180°C) for about 5 minutes or until lightly browned
Serves 12.
