Restaurant Recipes
Chasen's Banana Shortcake with Banana Sauce
Yield: 12 servings
Ingredients
Cakes
- 1 cup butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups sifted cake flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons heavy cream, chilled
Whipped Filling
- 2 cups heavy cream, chilled
- 1/4 cup superfine sugar
- 1 teaspoon vanilla extract
Banana Sauce
- 1/2 cup heavy cream, chilled
- 1 tablespoon superfine sugar
- 1/2 teaspoon vanilla extract
- 1 pint best-quality French vanilla ice cream, softened
- 2 very ripe bananas, cut into very thin rounds
- 1 tablespoon dark rum, or to taste
To assemble the shortcakes
- 2 tablespoons dark rum
- 4 small, ripe bananas, sliced, + 1 banana, sliced into thin rounds
- Hot fudge sauce of your choice
Instructions
Cakes
- Heat oven to 350 degrees F. Butter and flour 12 individual charlotte or cake pans.
- With an electric mixer on high speed, cream butter with the sugar until pale and fluffy, about 5 minutes, frequently scraping down the sides of the bowl.
- Add eggs one at a time, beating well after each. Add vanilla. Continue beating on high speed for 6 minutes, frequently scraping down the sides of the bowl. Set aside.
- Resift flour with salt and baking powder. With mixer at lowest speed, add flour mixture slowly to batter. When incorporated, add cream. Beat only until blended.
- Place cake pans on a baking sheet and divide the batter equally among them. Bake on the center rack about 25 to 30 minutes, until a wooden pick inserted in the middle of each cake comes out clean and the cakes are just beginning to shrink from the sides.
- Cool 5 minutes on a wire rack; invert each cake onto your hand, then place right side up on the rack to finish cooling.
Whipped Filling
- Whip cream until stiff. Fold in sugar and vanilla extract.
Bnanana Sauce
- Whip cream with sugar and vanilla extract until stiff. Fold ice cream into whipped cream.
- Toss the banana with the rum and fold into whipped cream mixture.
- Assemble the shortcakes: Slice each cake horizontally into two equal layers. Place cake tops upside down on dessert plates. Prick each with a fork and drizzle with rum. Spread filling generously on top. Lay bananas in a single layer to cover
filling. Cover with more filling and top with the remaining cake layer. Spoon a dollop of filling on top of each. Chill.
- When ready to serve, place remaining banana rounds decoratively on the tops of the cakes. Spoon on Banana Sauce and hot fudge sauce.
Attribution
Posted by Annette at Recipe Goldmine 9/21/2001 5:16 pm.