Fresh banana layer in a chocolate cake?
Would like to create a variation on strawberry shortcake, using chocolate cake, whipped cream frosting, and a layer of fresh banana slices and whipped cream in the middle. My sister's wedding cake was a version of this, from a commercial bakery. Am concerned, based on reviews of similar recipes, that the bananas will shed water and cause the layers to slip. Or, that the whipped cream in the center will just "melt" into the cake. Alternative could be to keep the whipped cream frosting on the outside, but put the sliced bananas in the center with a ganache layer (instead of more whipped cream). Am also concerned about the banana slices browning, which perhaps is inevitable. Any advice is much appreciated! This will be for the shower of a banana-loving friend. Looked at recipes for banana cakes, but they mostly seemed like banana bread in cake form - not very tempting, really. Thanks in advance for any input!
The cake was a hit! Used this recipe for the cake itself, and doubled it to get three layers:
Love this one because it's really a wacky cake/ "dump" cake (no creaming the butter and sugar, no eggs and super easy. Came out extremely moist.
Whipped cream went on beautifully; put on a crumb layer, then put the cake in the freezer for 20 minutes, then put on the rest of the frosting.
Thanks again to all of you: this great cake was really your idea!
I haven't tried either method but thought I would mention it since it popped into my brain. Your caked sounds great, good luck!
to stabilize with cornstarch, from Susan G. Purdy, A Piece of Cake:
"For every 1 cup of chilled heavy cream to be whipped, add 2 tablespoons confectioners' sugar and 1 teaspoon cornstarch. Combine the sugar and cornstarch in a small saucepan and gradually stir in 1/4 cup of heavy cream. Bring it to a boil, stirring constantly, and simmer for a few seconds until thickened. Remove from the heat and cool to room temperature. Whip remaining cream until it begins to thicken, just when the beater marks begin to show. Hand-whisk in the thickened cream mixture and whisk until stiff peaks form. "(based on an article by Rose Levy Beranbaum). She notes that cream approximately doubles in volume when whipped. She also states that it will hold its shape 24 hours and can be piped into shapes. I have used the method in the past; I may have piped it, but don't recall! These days I keep things simpler!
P.S. You may still be able to use the banana slices together with the pudding as the filler, since that recipe states that it can be made a few days in advance and there are banana slices in it. I have not tried the recipe personally, but I bet it would be great with the whipped cream and incorporating the cookie crumb garnish before serving.