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Pere Rouxs Cake Recipe

Ingredients

How to make it

  • Make the cake:
  • Preheat the oven to 350°.
  • Butter two 9-inch round cake pans. Line the bottoms with rounds of wax paper and butter the paper. Dust the pans with flour, tapping out the excess.
  • In the bowl of a standing electric mixer fitted with a paddle, mix the flour, baking powder and salt.
  • Add the shortening and mix at low speed until evenly blended.
  • Add the sugar and mix at medium speed until a mass forms around the paddle.
  • At low speed, gradually add 3/4 cup of the milk and beat until smooth, scraping down the side of the bowl from time to time.
  • In a medium bowl, whisk the egg whites with the remaining 3/4 cup of milk and the vanilla and almond extracts.
  • With the machine on, gradually beat the egg white mixture into the batter at medium speed until silky, about 5 minutes.
  • Scrape the batter into the prepared pans and bake for 30 to 35 minutes, until golden and springy.
  • Transfer the cakes to a rack and let cool for 15 minutes in the pans, then invert them onto the rack and let cool completely.
  • Peel off the wax paper and slice each cake in half horizontally.
  • Make the filling:
  • In a large saucepan, cook the butter, brown sugar and cinnamon over moderately high heat until the butter and sugar have melted.
  • Remove from the heat and add the bananas and ½ cup of the rum.
  • Cook the filling over moderate heat, stirring frequently, until very thick and the butter just begins to separate, about 25 minutes.
  • Transfer the filling to a food processor.
  • Add the remaining 2 tablespoons of rum and puree until smooth.
  • Let the filling cool to room temperature, about 30 minutes.
  • Make the frosting:
  • In the bowl of a standing electric mixer fitted with a whisk, beat the butter at medium speed until creamy and fluffy, about 3 minutes.
  • Add the confectioners’ sugar and beat at low speed until incorporated.
  • Add the vanilla and almond extracts and beat at medium-high speed until fluffy, about 3 minutes.
  • Beat in the cream cheese until light and fluffy, about 3 minutes.
  • Place one cake layer on a large plate, and spoon one-third of the filling on top and spread it to the edge.
  • Top with another cake layer, pressing gently; spread with another third of the filling.
  • Repeat with the remaining cake layers and filling, ending with a cake layer.
  • Spread the frosting over the top and side of the cake and refrigerate for at least 2 hours, or until set.
  • Bring to room temperature before serving.
  • MAKE AHEAD
  • The cake can be refrigerated overnight.
  • Bring to room temperature before serving.

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Reviews & Comments 1

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    " It was excellent "
    minitindel ate it and said...
    wow alot of work but i bet its worth it
    Was this review helpful? Yes Flag

The Cook

deliathecrone Johnston, SC

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