Recipe

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• 3 cups unbleached all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/2 tsp almond extract
• 1 1/2 tsp vanilla extract
• 1/2 tsp banana extract
• 1 1/2 cups raw sugar
• 2 cups heavy cream
• 1/3 cup raw sugar
• 1/3 cup water
• 4 1/2 tbsp creme de banane
• 1 1/2 cups heavy whipping cream
• 3/4 cup fresh strawberries, mashed
• 1 tsp grand marnier
• 3 tbsp confectioners' sugar
• 1 banana, sliced

• 1 Preheat oven to 350 degrees F.
• 2 For the cake Sift together flour, baking powder and salt.
• 3 In another bowl, beat eggs until light and fluffy, then add all flavorings.
• 4 Add sugar gradually, and continue by adding flour mixture alternately with cream, beating after each addition until just.
• 5 smooth.
• 6 Pour batter into two 9 greased round cake pans and bake in your preheated oven for approximately 40 minutes or until done.
• 7 While cake is cooking, make your syrup.
• 8 Do so by combining sugar and water in a heavy small saucepan.
• 9 Bring mixture to a boil over moderate heat, stirring constantly until sugar is dissolved.
• 10 Remove from heat and cool to room temperature. Stir in creme de banana.
• 11 Once cake has finished baking, remove from oven and cool on racks.
• 12 After they have cooled, brush cakes with syrup.
• 13 For the filling, whip cream in large chilled bowl on low speed until soft peaks form.
• 14 Add Grand Marnier and sugar and beat on high speed until it becomes smooth and spreadable.
• 15 Fold in mashed strawberries.
• 16 Spread the filling between the cake layers and add sliced banana on top of bottom layer.
• 17 Spread remaining mixture on top and sides of cake.