Havana Cake Recipes

A-NUMBER-1 BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
• In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
• Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

HAVANA CAKE

Steps:

• This is a wonderful cake that keeps in the refrigerator for days looking just like the day you first made it!
• To make it, firstly mix the gelatine with the cold water.
• Heat the milk and add sugar.
• Allow to cool.
• Once cooled, add the gelatine.
• Finally add the whipped cream folding in carefully.
• Either make a thin sponge base or use a bought one.
• Place the sponge in the bottom of a spring from pan.
• Spoon a layer of the milk mixture over the sponge.
• Crush up the biscuits.
• Sprinkle about one-third over the mixture.
• Spoon another layer of the mixture over the crushed wafers and repeat with a layer of crushed wafers.
• Finally spoon the remaining mixture on top.
• Finish with a layer of crushed wafers.
• Chill in the refrigerator until needed.

23 TRADITIONAL CUBAN DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cuban dessert in 30 minutes or less!

MOIST BANANA CAKE

Steps:

• Preheat oven to 275°F. Grease and flour a 9 x 13 pan.
• In a small bowl, mix mashed bananas with the lemon juice; set aside.
• In a medium bowl, mix flour, baking soda and salt; set aside.
• In a large bowl with an electric mixer, cream 3/4 cup butter and 2 cups sugar until light and fluffy; about 3 minutes. Beat in eggs, one at a time, then stir in 2 teaspoons of vanilla.
• Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour, until just combined. Stir in mashed bananas.
• Pour batter into prepared pan and bake in preheated oven for 60-75 minutes, or until toothpick inserted in center comes out clean. This could take longer than 75 minutes depending on your oven.
• Remove from oven and place directly into the freezer for 45 minutes. This will make the cake extremely moist.
• While the cake rests in the freezer, make the frosting. Beat the butter and cream cheese with an electric mixer until smooth. Add in 1 teaspoon vanilla and mix until incorporated.
• Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
• Spread over cooled cake. Store leftovers in an airtight container in the refrigerator for up to 4 days.