Ingredients Jump to Instructions ↓

  1. Nonstick vegetable oil spray

  2. 10 larges Eggs, room temperature

  3. 1 cup Plus 4 tablespoons sugar

  4. 3 1/2 teaspoon Vanilla extract

  5. 1 teaspoon Salt

  6. 1 cup Plus 4 tablespoons all purpose flour

  7. 5 tablespoons Unsalted butter, melted, lukewarm

  8. 1 1/2 cup Whole milk

  9. 1 Vanilla bean, split lengthwise

  10. 6 larges Egg yolks

  11. cup Sugar

  12. 2 1/2 tablespoon All purpose flour

  13. cup Chilled whipping cream

  14. 1 cup Sugar

  15. cup Plus 5 tablespoons water

  16. Powdered sugar

  17. cup Raspberry jam

  18. 8 tablespoons Dark rum

  19. 2 Baskets (1-pound) fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well

  20. 8 mediums Bananas, peeled, cut into 1/3-inch-thick slices

  21. Additional fresh strawberries

  22. Additional bananas

  23. Whipped cream

  24. Fresh mint sprigs

Instructions Jump to Ingredients ↑

  1. CAKE CUSTARD CARAMEL SYRUP ASSEMBLY Cake: Preheat oven to 350F. Lightly spray 15½ x 10 ½ x 1-inch jelly roll pan with vegetable oil spray. Line bottom of pan with waxed paper, extending paper slightly at short ends; spray paper.

  2. Using electric mixer, beat 5 eggs, ½ cup plus 2 tablespoons sugar, 1-¾ teaspoons vanilla and ½ teaspoon salt in large bowl until mixture triples in volume and is thick enough to fall in heavy ribbon when beaters are lifted, about 12 minutes. Sift ½ cup plus 2 tablespoons flour over batter in 2 additions, gently folding just to combine after each addition. Drizzle 2 ½ tablespoons butter over and fold in gently (do not overmix or batter will deflate). Pour batter evenly into prepared pan.

  3. Custard: Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Whisk yolks, sugar and flour in medium bowl until smooth. Gradually whisk in hot milk mixture. Return mixture to pan; whisk over medium heat until custard thickens and boils, about 4 minutes. Strain into medium bowl. Press plastic wrap onto surface. Chill until cold, about 3 hours. Using electric mixture, beat cream in medium bowl to stiff peaks. Fold cream into cold custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Syrup: Stir sugar and ⅓ cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Add 3 tablespoons water (mixture will bubble vigorously). Stir until caramel is smooth. Pour caramel into medium bowl; mix in remaining 2 tablespoons water. Cool. (Can be made 1 day ahead. Cover; let stand at room temperature.)

  4. Assembly: Sift generous amounts of powdered sugar over 2 kitchen towels. Cut around pan sides to loosen cakes. Turn cakes out onto prepared towels. Peel off paper.

  5. Stir jam and 2 tablespoons rum in small bowl to blend. Cut each cake crosswise in half. Spread half of jam mixture over 1 piece of each cake. Gently press second piece of each cake onto jam.

  6. Cut cake sandwiches crosswise into ¾-inch-wide strips. Arrange enough cake strips in 3 ½- to 4-quart glass trifle dish or bowl to cover bottom, trimming strips to fit and allowing jam layer to show at sides. Brush cake layer with 2 tablespoons rum. Top with half of sliced berries, arranging some to show at sides of dish.

  7. continued in part 2


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