'Basic cake recipe for 1 recipe'
For the cream
'1/4 cup unsalted butter, softened'
'1/2 cup all-purpose flour'
'1/2 teaspoon salt'
'2 large egg yolks'
'2 cups milk'
'1 tablespoon vegetable oil'
'1 teaspoon vanilla extract'
For the filling
'6 land bananas or nanica bananas, sliced thin'
'2 tablespoons unsalted butter, softened'
'1/2 cup confectioners' sugar'
For the meringue
'3 large egg whites'
'6 tablespoons all-purpose flour'
'Basic cake recipe for 1 recipe'
For the cream
'1/4 cup unsalted butter, softened'
'1/2 cup all-purpose flour'
'1/2 teaspoon salt'
'2 large egg yolks'
'2 cups milk'
'1 tablespoon vegetable oil'
'1 teaspoon vanilla extract'
For the filling
'6 land bananas or nanica bananas, sliced thin'
'2 tablespoons unsalted butter, softened'
'1/2 cup confectioners' sugar'
For the meringue
'3 large egg whites'
'6 tablespoons all-purpose flour'
Prepare the cake batter according to the basic recipe
In a medium saucepan, whisk together the flour, cornstarch, salt, and egg yolks
Slowly add the milk, whisking constantly
Bring to a simmer over medium heat and cook without stirring (let it simmer for 1 minute)
Remove from heat and stir in the butter and vanilla extract
Let cool, covered with plastic wrap (to prevent pellicle formation)
Spread over prepared cake batter
Fry the banana slices in butter and confectioners' sugar, until golden brown
Drain on paper towels and place on top of the cream
Prepare the meringue: Beat egg whites until frothy
Slowly add the flour and beat until stiff peaks form
Place spoonfuls over the filling on the cake and bake in a hot oven (200°C), until lightly browned
Serve at room temperature, cut into 12 slices.
