vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Banana Cream Cake a la Hildur
From The Swedish, French, American cook book, 1918
Serves 4
Filling: Whip half pint of cream; add three tablespoons sugar and a small teaspoon vanilla. Spread the layer with the cream, then make a layer of bananas, then with the cream, put the other layer on top, spread with the cream, arrange the bananas around, then a ring of whipped cream, then bananas, then whipped cream, etc. Little slices of maraschino cherries will improve the look of the cake immensely.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 594. The excerpt below is the record exactly as published.
Banana Cream Cake a la Hildur Gateau a la Creme aux Bananes, a la Hildur One cup butter, two cups sugar, four eggs, one cup milk, two tablespoons brandy, two and a half cups flour, two teaspoons Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.