I made this week's Baked Sunday Mornings Banana Mousse recipe and used it in a father's day cake for my dad.
As we were going over to my parent's for brunch, I was looking for a cake that was not too rich and heavy. I made a banana cake and stuffed it with a bunch of breakfast-y things.
Banana cake, bananas being a breakfast fruit, obviously. I then slathered nutella on the cake layers. Topped the nutella with a very addicting cornflake crunch, a momofuku recipe that combines cornflakes, milk powder, sugar and butter. And used Baked's Banana Mousse to tie everything together.
I only had a very small slice after a very copious brunch, but loved the different flavors and texture contrasts!
Mousse recipe can be found on the Baked Sunday Mornings blog. And since I know some of the BSM bakers topped their banana mousse with granola, I'm sharing the Cornflake Crunch recipe, via Martha Stewart. This stuff is dangerous to keep around, and I can't wait to eat for breakfast with vanilla yogurt and local strawberries!
recipe source : momofuku milk bar by Christina Tosi
1/2 (12-ounce) box cornflakes (about 5 cups)
1/2 cup milk powder
3 tablespoons sugar
1 teaspoon coarse salt
9 tablespoons melted butter
Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.