Banana Cream Cake with Strawberry Cream Filling
strawberries, fresh and mashed
banana, peeled and sliced
Cake: Sift together flour, baking powder and salt; set aside.
Beat eggs until light and foamy; add flavorings, then sugar gradually.
Add flour mixture alternately with cream, beating after each addition until just smooth.
Pour batter into two 9" greased round cake pans and bake in a preheated 350 degree oven 40 minutes or until done; cool on racks and then brush with Simple Syrup.
Simple Syrup: Combine sugar and water in a heavy small saucepan; bring to a boil over moderate heat, stirring constantly until sugar is dissolved.
Remove from heat and cool to room temperature; stir in creme de banana.
Strawberry Frosting: Whip cream in large chilled bowl on low speed until soft peaks form.
Add Grand Marnier and sugar and beat on high speed until spreading consistency; fold in mashed strawberries.
Spread this mixture between layers and add sliced banana on top of bottom layer.
Add remaining mixture on top and sides of cake.