Updated: Feb 26
Banana Nush Cake Pudding
4 banana nush cakes
3 cups heavy whipping cream, separated
4 egg yolks
4 oz whipped cream cheese
1/4 teaspoon xanthan gum
1 teaspoon gelatin
1/2 cup granulated sweetener – separated (like pyure or monk fruit)
1 tablespoon banana lorann oils emulsion flavoring
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Using a 1” round cookie cutter, cut the nush cakes into mini circles. You should be able to get four circles per cake.
Lay out on a sheet pan and bake for 20 minutes. Allow to cool.
In a small pot over medium heat, warm 1 cup of the heavy whipping cream slowly.
Remove from heat and whisk in the four egg yolks. Whisk very well. Add in the cream cheese, 1/4 cup sweetener, and banana emulsion flavoring.
Put all in a stand up mixer, and whip on high for five minutes. Add in gelatin and mix well.
Place in a glass bowl and place in the refrigerator for four hours.
Whip the remaining 2 cups of heavy whipping cream, add in remaining 1/4 cup sweetener (more if desired) and vanilla. Whip until stiff peaks form.
Starting with a layer of the banana nush cake circles, lay them flat, cover with the pudding mixture, then whipped cream. Repeat layers.
Keep refrigerated until serving.