8 ounces sugar
4 ounces butter, room temperature
8 ounces very ripe bananas, chopped
6 ounces cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
*butter and flour a (13x9) inch cake pan
Cream the butter and sugar together until light and fluffy. Add the bananas and mix well. Add the eggs, 1 at a time and mix well. Combine all dry ingredients together in another bowl. Gently fold the dry ingredients into the wet ingredients.
Bake at 350 for about 20 minutes or until the cake springs back when touched.
*If making a traditional tres leches:
Poke the top of the cake a few times with a skewer and allow the cake to cool. Pour the Leche over the cake, place in the refrigerator overnight.
If not, cut circles the size of your serving glass, place the cake into the glasses then pour the leche over the top, refrigerate overnight.
Layer the cake with pastry cream, fresh bananas , whipped cream and candied cereal.
1 can sweetened condensed milk
1 can evaporated milk
1 cup heavy cream
Whisk all ingredients together until combined.
1 ¼ cup milk
1 vanilla bean, cut in half, scraped
¼ teaspoon salt
¼ cup sugar
2 tablespoon AP flour
2 tablespoons cornstarch
3 egg yolks
1 can dulce de leche
Scald the milk, vanilla bean and salt. Make a paste with the sugar, flour, cornstarch and egg yolks.
Slowly pour the hot milk into the paste. Strain through a sieve, pour back into the same saucepan and place onto medium heat until thick, whisking constantly. Immediately remove from the heat and mix in the dulce de leche.
½ cup sugar
2 cups corn flakes
Melt the sugar in a large sauté pan over medium heat without stirring, allow it to caramelize. Add the flakes, stirring constantly to coat with the sugar and remove from the pan. Allow to cool on a cookie sheet lined with a Silpat.