Espresso Banana-Scotch Cake
There layer of sweet espresso cake filled with creamy Banana-Scotch buttercream and topped with crispy dried bananas.
- Prep time
- 20 min
- Cook time
- 1 hr 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 large Egg whites, room teperature (( 240 g/ 8.5 oz))
- 2/3 Cup Whole milk
- 3 TBS Espresso Powder
- 2 tsp vanilla extract
- 3 Cup Cake Flour ((336 g/ 12 oz))
- 1 1/2 Cup Sugar ((300 g/ 10.5 oz))
- 4 tsp Baking Powder
- 1 tsp Salt
- 2 sticks Unsalted Butter, soften and cut into 12 pieces ((226 g/ 8 oz))
- 6 Large Egg Whites ((200 g /7 oz))
- 1 1/4 Cup Sugar ((250 g / 9 oz))
- 1/4 tsp Cream Of Tartar
- 4 Sticks Unsalted Butter, soften ((450 g / 16 oz))
- 2 tsp Vanilla Extract
- 1/8 tsp Sea Salt
- 1/2 Cup Banana Scotch recipe
- 1 Cup Dried Bananas for decoration, oprional
- 1 Cup Strong Hot Coffee
- 1 Cup Sugar
Instructions
- 1
Preheat oven to 350F . Line 3 8" pans or 4 6" pans with parchment paper and grease the sides.
- 2
Whisk the milk , egg whites and vanilla extract and set aside.
- 3
In a bowl of a standing mixer, place the flour,espresso powder sugar,salt and baking powder. Using the paddle attachment, mix on low to combine.
- 4
Increase speed to medium and add the butter one piece at a time until the mixture is moist and crumbly.
- 5
Add half a cup of the liquid mixture into the mixer bowl, once the liquid is in incorporated let it mix for about 1 minute.
- 6
Add the remaining of the liquid mixture. Mix just to combine.
- 7
Divide the batter between the pans and bake in the middle rack for 18-20 minutes for ,or until a toothpick comes out clean from the center of the cake.
- 8
Using a hand whisker, mix the egg whites, cream of tartar and sugar in a bowl of a standing mixer. Place the bowl on top (not inside) of a pan filled 1/4 way with simmering water.
- 9
Keep whisking the egg white mixture until it thickens and warms up to 150F. (or just until it is too hot for your finger to be dipped in.)
- 10
Move the bowl to the standing mixer and mix on high with the whisk attachment until a cool and a very stiff, shiny meringue had formed.
- 11
With the mixer on high, add the butter in small pieces following the vanilla extract and salt.
- 12
Keep mixing until a smooth airy and fluffy butter cream is formed.
- 13
Add the banana scotch to the buttercream and mix to combine.
- 14
Place the coffee and sugar in a saucepan over the stove and allow to boil.
- 15
Remove from heat.
- 16
Place one layer on top of a serving dish. Soak the cake with 1/3 cup of coffee syrup and spread 1/3 cup of buttercream on top and place the second layer of cake of top and repeat.
- 17
Use the remaining of the buttercream to frost the cake and decorate with the dried banana chips.