Portion (s ) : 10
preparation: 50 min
cooking time: 40 min
1/3 t ( 80 ml ) sugar
2 1/2 c . to tab (37 mL) cornstarch
1 1/ 4 cup ( 310 ml ) of 1% milk
1 egg, lightly beaten
1 c . tsp ( 5 ml ) vanilla
3 1/2 c . to tab (52 mL) butter, softened
1/2 cup (170 ml ) sugar + 3 tbsp. to tab
1 c . tsp ( 5 ml ) vanilla
1 egg yolk
1 1/ 2 cups (375 ml ) cake flour and sifted pastry
1 1/2 c . tsp ( 7 mL) baking powder
1/2 c . tsp ( 2 mL) salt
3/4 t ( 180 ml ) of skimmed milk
2 egg whites
Chocolate ice cream
2 oz ( 60 g) bittersweet chocolate , chopped
3 c . to tab ( 45 ml) 10% cream
1 c . in tab ( 15 ml ) corn syrup
Preparation of custard
1 . In a heavy saucepan , combine sugar and cornstarch . Using a whisk , stir in milk gradually . Bring to a boil over medium heat and cook, stirring constantly with a wooden spoon , for 1 minute or until mixture begins to thicken. Remove from heat .
banana bread recipe
2 . Put the egg in a small bowl. Gradually pour about a quarter of the milk mixture over the egg and stir , then pour the mixture into the pan, stirring constantly . Cook over medium heat , stirring constantly , for 1 minute or until the cream has thickened. Remove from heat and stir in vanilla . Using a spatula , pour the custard into a bowl and cover the surface directly with plastic wrap . Refrigerate for 2 hours or until the cream has cooled .
3 . Meanwhile, in a bowl , using an electric mixer , beat butter with 1/2 cup (125 ml ) sugar for about 5 minutes or until the mixture is pale and light. Add vanilla and egg yolk beating . In another bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the butter mixture alternately with milk ( start and end with the dry ingredients ) . In a third bowl , using electric mixer ( use clean beaters ) ,banana bread recipe beat the egg whites with the remaining sugar until the mixture forms stiff peaks . Using a spatula, fold about a quarter of the egg whites to the cake batter , then fold in the remaining egg whites in the same way .
4 . Pour batter into a greased 9-inch round cake (23 cm) in diameter, sprayed with nonstick cooking spray ( Pam deviation). Bake in preheated 350 ° F (180 ° C) for about 35 minutes or until toothpick inserted in center comes out clean oven. Place the cake on a wire rack and let cool for 10 minutes. Turn the cake out onto the rack and let cool completely.
5 . In a bowl microwave, combine chocolate , cream and corn syrup . Cook in microwave on medium ( 50%) for about 1 minute or until chocolate begins to melt. Stir until ice is smooth. Cool slightly at room temperature before you pour the cake.
delicious recipesAssembling the cake
6 . Using a long serrated knife , cut the cake in half horizontally . Remove the bottom , cut side up, on serving plate. Spread evenly over the cooled custard cake, leaving a border of 1/2 inch (1 cm ) wide intact on the rim. Cover the top of the cake, rounded side up . Using a spoon, drizzle cake chocolate ice cream .
You can prepare the cake in advance and cover . It will keep in the refrigerator overnight . Let it come to room temperature before serving.