Banana Pudding Bundt Cake

Preheat the oven to 325 ° F (170 ° C).

In the bowl of a support mixer equipped with a palette attack, beat the butter and sugars at medium speed until you read and soft, from 3 to 4 minutes, stopping to scrape the bottom and sides of the bowl. Add the eggs, one at a time, beating well after each addition. Beat vanilla paste.

In a large bowl, beat the flour, the ground wafers, the salt and the yeast. With the low -speed mixer, add the mixture of flour to the mixture of butter in three additions alternately with lacticello, starting and ending with the flour mixture, beating until it is just combined after each addition.

Spray a 10 cups pan with oven spray with flour. Spoon to the batter in the prepared pan, smoothing with an offset spatula. He firmly touches the pan on a kitchen lined shirt several times to arrange the batter.

Cook until a wooden pick inserted near the center comes out clean, 1 hour and 10 minutes to 1 hour and 25 minutes, covering with a sheet halfway through cooking to prevent excess gilding. Leave to cool in a pan for 10 minutes. Invert the cake to a wire rack and let it cool completely.

Using a serrated knife, cut the cooled cake in half horizontal. Using a cake lifter or cake, remove the upper half of the cake and book. Using a small spoon, collect the center from the lower half of the cake, creating a 1½ -inch deep trench. (Reserve of crumbs of contour cakes, if desired; see note.)

Spoon Banana Crème Mouseline in a pastry bag with a large tip of stars pipes (atheist #826). Pipela in the trenches of the cake and in the lower half of the cake as desired. Top with banana slices. Place the upper half of the cake on the filling and the banana.

Spoon Vanilla mounted in a pastry bag equipped with a large tip of stars pipes (ateco #826). Pipes on the upper half of the cake as desired. Garnish with crumbs of cakes, slices of banana and vanilla wafer, if desired. Cover and keep in the refrigerator for a maximum of 3 days.

In an average bowl, add bananas and milk; Cover and keep in the refrigerator for at least 8 hours or until night.

Filter the milk in an average saucepan, discarding solids. Heat the milk over medium heat until steam cooking. (Don’t boil.)

In another medium bowl, beat together sugar, corn starch and salt; Beat in egg yolks until smooth. Bang gradually in half of the hot milk. Beat the mixture of eggs in the remaining hot milk in a pan. Bring to boil over medium heat, frequently slamming. Cook, beat constantly, until an instant reading thermometer records 185 ° C (85 ° C), about 3 minutes. Remove from the heat.

Beat in 2 tablespoons (28 grams) butter in two additions until they melt and smooth; Beat in vanilla paste.

Filter the mixture through a fine mesh sieve in a large bowl, discarding solid. Cover with a plastic wrapping, press the casing directly on the surface of the custard to prevent the formation of a skin. Refrigerate until often and cold, at least 4 hours or overnight.

Let the remaining pastry and butter ½ cup (113 grams) be at room temperature for 20-30 minutes. (The butter should be slightly soft and the same temperature as the custard.)

In the bowl of a support mixer equipped with the shovel attack, beat the softened butter at medium speed until smooth, about 1 minute. Gradually add the custard, beating until it is combined after each addition and stopping to scrape the bottom and sides of the bowl. Refrigate until often but Iplable, about 1 hour, mixing every 30 minutes. Use immediately.

In the bowl of the support mixer equipped to attack the whisk, beat all the ingredients at medium speed until they are well combined. It increases the speed of the mixer at the top and beats until rigid peaks are formed. Use immediately.