Banoffee Pudding Galaxy Cake

The inspiration for this cake came from…. I honestly don’t know. I just wanted to make something using Korean banana milk, and I had already done a banana pudding with that and misugaru over a year ago, so I figured why not take that and transform it into something a little more special?

So for this dessert, it is blending together banoffee pie with banana pudding. So we have misugaru wafers with banana milk pastry cream, fresh banana slices, and then we have chocolate mousse, brown butter-banana bread, salted caramel mousse, and bruleed banana chips with star shaped misugaru wafers.

Processed with VSCO with c1 preset

For the wafers:
2/3 cups all-purpose flour
1/3 cup misugaru powder
2 egg whites
1/2 teaspoon baking powder
a pinch of salt
1/3 cup granulated sugar
1 teaspoon vanilla extract
4 tablespoons brown butter

Combine ingredients into a dough and divide into six pieces. Roll each out to about 1/8th an inch and cut out 6 inch rounds. Bake at 350 degrees F for 8-12 minutes. With all of the remaining dough, cut out into star shapes and bake at 350 degrees F for about 5-10 minutes, depending on both their thickness and size.

For the pastry cream:
3 egg yolks
14 oz banana milk
2 tablespoons granulated sugar
2 tablespoons cornstarch
a pinch of salt

Combine half of the banana milk with cornstarch. Heat up the rest on the stove and temper into your eggs and sugar. Mix in the cornstarch mixture at that point. Season. Transfer all of the liquid back onto the stove and whisk on medium-high heat until thickened substantially. Pass through a strainer to remove lumps, transfer into a bowl, and press with cling film. Refrigerate for about 30 minutes, or freeze for about 15 minutes, until the mixture is cooled and firm.

For the chocolate mousse:
12 oz silken tofu
1 cup dark chocolate chips
a pinch of salt
1/4 cup Nutella
1/4 cup soy milk

Melt down Nutella and soy milk with salt. Add in the chocolate chips and allow the mixture to combine into a ganache. Puree in the tofu using an immersion blender. Pass through a strainer to remove lumps and transfer to a piping bag. Chill in the refrigerator or freezer until firm or set(will take about 30-60 minutes, depending on which you choose to use).

For the banana bread:
3/4 cups all-purpose flour
1 ripe banana
1/3 cup brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg white
4 tablespoons brown butter
a pinch of salt
1 teaspoon vanilla extract

Combine ingredients together and pour into a lined sheet tray. Bake at 350 degrees F for 15 minutes. Cool completely before removing. Cut out 1 5-inch circle of the cake.

For the salted caramel mousse:
1 teaspoon gelatin powder + 1 tablespoon cold water
1/4 cup granulated sugar
1/4 cup milk
2/3 cups heavy cream
1/2 teaspoon sea salt
1 teaspoon vanilla extract

Reduce the sugar and salt together. Once the sugar begins to brown and caramelize, break with the milk. Allow the sugar to slowly melt into the milk, stirring as necessary, over super low heat so that the milk doesn’t split. Once the sugar is fully melted, stir in your gelatin and allow that to dissolve as well. Take off heat and allow the caramel mixture to cool down to room temperature. At this point, whip your cream and vanilla to stiff peaks. Fold into the cooled down caramel and transfer into a 5 inch ring mold. Freeze solid.

For the bruleed chips:
banana chips
granulated sugar

Sprinkle about 1/4 teaspoon of sugar onto about 8-10 chips and cook them under the broiler for about 30 seconds-1 minute, depending on how pre-heated your broiler is.

For assembly:
1 fresh banana
Take the banana and slice into wafer-thin slices. Layer in between each 6 inch wafer the pudding and banana slices, save for the top wafer. For that one, just spread a thin layer of the banana pudding and pipe a dollop of the chocolate mousse in the center. Transfer the caramel mousse on top of the banana bread and place that on the center of the wafer stack. Pipe around the edges the chocolate mousse and garnish with star wafers and bruleed banana slices.


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