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  •     Makes 16 servings 
  • 3   cups flour  
  • 2   tsp. baking powder  
  •     ¾ cup seedless strawberry preserves  
  •     ½ cup sliced fresh strawberries (3 oz.) 
  •     1½ cups butter, at room temperature 
  • 2   cups sugar  
  • 1   Tbs. vanilla extract  
  • 6   large eggs  
  •     ½ cup milk  
  • 2   tsp. red food coloring  
  •     1 ½ cups hazelnut spread, like Nutella, softened 
  • 2   tsp. plain gelatin  
  •     2 ½ cups heavy cream 
  •     ½ cup confectioners’ sugar  
  • 1   tsp. vanilla extract  
  • 4   large bananas, peeled  
  •     ¼ cup orange juice  
  • 1   jar whole maraschino cherries with stems, drained (15 oz.) 
  •     Walnuts, for garnish  
  •     Chocolate curls, for garnish  
  •     Chocolate sauce, for garnish  


0 Minuten
ganz einfach
For cake: Heat oven to 350ºF. Grease three 9” cake pans. In bowl, whisk together flour and baking powder. In food processor, puree strawberry jam and strawberries. In large liquid measuring cup, mix together milk, food coloring and strawberry puree. In electric mixer, beat butter, sugar and vanilla extract on medium speed 2 min, or until light. Add eggs, one at a time, beating 30 sec. after each. Add flour and milk mixture alternately to batter, beginning and ending with flour. Divide batter evenly among pans, smooth tops; bake 23-25 min, or until inserted toothpick comes out clean. Let cool in pans 10 min. Invert cakes onto racks. Let cool completely
For whipped cream: In small microwave-safe bowl, sprinkle gelatin over 1 Tbs. cold water. Set aside 5 min. Microwave on high at 10 second intervals until melted, stirring occasionally. In electric mixer, beat cream, sugar, and vanilla until soft peaks form. Pour in gelatin and beat until slightly thicker
To assemble: Slice bananas lengthwise and brush with orange juice. Place cake layer on platter. Spread with ½ cup hazelnut spread. Place banana slices around edge of cake, trimming to fit. Chop any remaining banana to fill in center. Cover with 1½ cups whipped cream. Repeat with second layer; top with third cake layer. Spread top with remaining hazelnut spread, then thin layer of whipped cream. Garnish with whipped cream mounds, drizzled chocolate sauce, cherries, chocolate curls, and walnuts
Work time: 2 hrs
Total time: 3 hrs
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