Mango-Banana Cake

Recipe by Miss Erin C.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake--------------.
  • Preheat the oven to 350F degrees.
  • Lightly butter 3 8" cake pans and dust with flour, tap out excess.
  • Whisk first 6 ingredients in a medium bowl to blend.
  • Using an electric mixer, beat butter and egg yolk in a large bowl until well blended.
  • Gradually beat in sugar.
  • Beat in eggs, 1 at a time.
  • Beat in sour cream and vanilla.
  • Beat in dry ingredients, alternating with the mashed banana.
  • Divide mixture evenly between 3 cakepans.
  • Bake cakes until tester inserted into center comes ut clean, about 20 minutes.
  • Cool cakes in pans on racks 10 minutes.
  • Turn cakes out onto racks and cool.
  • Place 1 cake layer on a platter.
  • Spread 3/4c cream cheese frosting (to follow) over top.
  • Spread 1/2 of the mango curd (to follow) over the frosting.
  • Top with 2nd cake layer, spread with 3/4 c of frosting and remaining mango curd.
  • Top with 3rd cake layer.
  • Spoon 3/4 c of the frosting into a pastry bag fitted with a large star tip.
  • Spread remaining frosting around sides and over top of the cake.
  • Pipe frosting around top edge of cake.
  • Arrange mango slices around top edge of cake, garnish with mint.
  • Cream Cheese Frosting----------.
  • Beat cream cheese, butter and vanilla in a large bowl until light and fluffy.
  • Gradually beat in the sugar.
  • Cover and refrigerate until firm enough to spread, about 15 minutes.
  • Mango Curd----------.
  • Puree first 4 ingredients in processor, scraping down sides of work bowl.
  • Add yolks, puree 15 seconds.
  • Strain through sieve set over a large metal bowl, pressing on solids with back.
  • of spatula to release as much puree as possible.
  • Discard solids in sieve.
  • Set metal bowl over medium saucepan of simmering water.
  • Do not allow bottom of bowl to touch water.
  • Whisk puree until thickened and thermometer registers 170F, about 10 minutes.
  • Remove from water.
  • Whisk in butter, 1 piece at a time.
  • Cover and refrigerate overnight.
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