[[Banana Recipes] How to make Milk Bar Banana Cake?

Milk Bar Banana Cake

Adapted from Christina Tosi in “Momofuku Milk Bar”

Serves 6

For the banana cream:

3/4 pound very ripe bananas , cut into 1-inch chunks

3/4 cup whole milk

1/2 tsp fresh lemon juice

1 tsp unflavored gelatin

1/2 cup sugar

1 Tbsp and 1 tsp. cornstarch

1/8 tsp salt

3 large egg yolks

1 cup heavy cream, cold

3 Tbsp unsalted butter, cut into pieces

For the hazelnut brittle:

1/2 cup hazelnuts

1/2 cup sugar

For the hazelnut crunch:

1/2 recipe hazelnut brittle

1 cup hazelnut paste

1/3 cup confectioners’ sugar

3/4 tsp salt

3 cups crisp rice cereal

For the banana cake:

3 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp. baking soda

3/4 tsp salt

12 Tbsp unsalted butter, at room temperature

2 cups sugar

2 large eggs, at room temperature

1 pound very ripe bananas, mashed

1 cup buttermilk

1/4 cup vegetable oil

For the hazelnut frosting:

1/2 cup hazelnut praline paste

4 Tbsp unsalted butter, at room temperature

2 Tbsp confectioners’ sugar

Pinch of salt

For the chocolate-hazelnut ganache:

1/2 cup hazelnut praline paste

4 ounces Gianduja chocolate, coarsely chopped

3 Tbsp. good-quality hot fudge sauce

1/8 tsp salt

1/2 cup heavy cream, cold

1/3 cup whole milk

For the banana cream:

Combine bananas, 1/2 cup milk, and lemon juice in a food processor; process until smooth. In a small bowl, sprinkle gelatin over remaining 1/4 cup milk.

Whisk sugar, cornstarch, and salt in a medium saucepan. Whisk in banana mixture, egg yolks, and 1/4 cup heavy cream until smooth and well blended. Bring to a boil over medium heat, stirring constantly with a heatproof rubber spatula. Reduce heat to low and cook 2 minutes, stirring constantly. Stir in butter and reserved gelatin mixture and cook 1 minute, stirring constantly, to dissolve gelatin. Pour mixture into a bowl and set in a larger bowl of ice water; stir occasionally until cool.

Whip remaining 3/4 cup cream just until stiff. Fold into banana mixture. Cover and refrigerate until cold, about 2 hours.

For the hazelnut brittle:

Preheat oven to 350°. Spread hazelnuts on a rimmed baking sheet; bake 12 to 15 minutes until toasted. Remove from oven and immediately rub nuts with a clean dish towel to remove as much of skins as possible; let cool. Spray another baking sheet with nonstick spray; set aside.

In a small saucepan, heat sugar over medium heat, swirling pot occasionally, until sugar melts and is amber in color. Stir in hazelnuts to coat with caramel, and pour onto prepared baking sheet. Spread nuts in a single layer with fork; let cool.

For the hazelnut crunch:

In a food processor, grind half of hazelnut brittle to a powder.

In a stand mixer with paddle attachment, beat powder, hazelnut paste, confectioners’ sugar, and salt until blended. Add rice cereal and beat until blended.

For the banana cake layers:

Adjust 2 oven racks to divide oven into thirds. Preheat oven to 325°. Grease three 10″ x 2″ round cake pans. Line bottoms with parchment. Grease paper and dust pans with flour; tap out excess. Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.

In a stand mixer with paddle attachment, beat butter until creamy. Gradually pour in sugar; beat on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, until well blended. Add bananas, buttermilk, and oil; blend until combined. Add flour mixture and beat on low speed until blended. Divide batter between prepared pans and spread evenly. Bake until a toothpick inserted in center of cakes comes out clean, 20 to 25 minutes. Let cakes cool in pans 10 minutes. Run a knife around sides of pans and turn cakes onto racks. Remove parchment paper; let cool.

For the hazelnut frosting:

In a small bowl, beat hazelnut paste, butter, confectioners’ sugar, and salt until smooth and creamy. Refrigerate until firm enough to spread, about 15 minutes.

For the chocolate-hazelnut ganache:

In a medium bowl, combine hazelnut paste, chocolate, fudge sauce, and salt. Microwave on medium for 60 seconds, stirring after 30 seconds. Remove and stir until chocolate is melted. Gradually whisk in cream until blended. Cover and refrigerate until cold, about 1 hour.

Right before assembling, set bowl with ganache in a larger bowl of ice water and beat with a handheld mixer until ganache is fluffy and thick enough to spread.

To assemble cake:

Place 1 cake layer on a cake stand or serving plate; brush top with whole milk. Spread with half the ganache. Sprinkle evenly with half the hazelnut crunch. Spoon half the banana cream over top and spread evenly. Repeat layering once, then top with last cake layer (brush top with milk), and spread the top with hazelnut frosting. Refrigerate cake at least 1 hour, covered loosely with plastic wrap. To serve, break remaining hazelnut brittle into small pieces and arrange on top of cake.

Barra de la leche es el postre avanzada del Imperio restaurante Momofuku. Ha ganado renombre inmenso durante el último año y medio para sus postres caprichosas tales como servir leche cereales blandos y vistosa nombres como pastel de crack y la cookie de composta.
Los postres más llamativos son tortas de capas múltiples altos de Milk Bar. Están intercalados con crema de mantequilla, cuajada y amplia cobertura y adornados con toppings. Algunos tienen unos rellenos demasiados para mi gusto. El alto cociente de relleno de pastel presta estos postres una muy pudín de consistencia, especialmente en el pastel de chocolate de Malta. Pegajosa es la primera palabra que vino a la mente cuando traté de este pastel.
El pastel de chocolate es el mejor de todos, la combinación de varios sabores y texturas de un mordisco: chocolate chips a lo largo de la torta y apilados en la parte superior, cuajada ácida y rica crema. Encontrar otras tortas de leche barra a estar demasiado húmeda, añadiendo a su consistencia de pudín, pero el pastel de chocolate mantiene una migaja robusta, sólo basta.
Uno de mis postres preferidos en el Milk Bar ofrece es el servicio suave, que viene en el sabor de la leche de marca cereales, miel de melón, frambuesa limonada y té de melocotón. El té de melocotón es ligeramente dulce y muy ligero, casi la textura de un sorbete muy cremosa. La leche de cereales, el favorito de todos, es más rica, no recuerdan sorbete.
Voy a dejar mi reseña de los pasteles para otro momento (la mayoría es probablemente esté familiarizada con el pastel de crack, cuyo relleno es poco más que la crema de leche, azúcar moreno y mantequilla). En esta visita particular, hubo no pasteles todo disponibles, pero varias rebanadas de pastel envasadas para la venta. Mientras que las rebanadas en caja ofrecen su propio atractivo único, si voy a pagar más de $5 por una muy pequeña porción de pastel, preferiría que no ser empaquetados previamente.

Source: http://www.zencancook.com/