Banana Pompadour Cake

Banana Pompadour Cake
Yield: 1

Banana Pompadour Cake

Banana Pompadour Cake Recipe

The Pompadour cake from Las Angelicas, and I know the official Pompadour has almonds and is a different cake, but that's how they called this combination of A thousand very fine leaves, delicacy, and Chantilly cream (whipped cream with sugar) in my city, and that's what I think of when they say Pompadour.

Prep Time 1 hour
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour 50 minutes


  • 8 egg yolks
  • 50 grams of soft unsalted butter
  • 2 cups (310 grams) of flour
  • pinch of salt
  • 4 - 5 tablespoons of water at room temperature
  • 1 1/2 jar of delicacy
  • 2 cups of liquid whipping cream, I use fresh, very cold
  • 2 tablespoons sugar


    1. To make the thousand leaves, cream together the butter, salt, and flour in a mixer until a grit forms, then add each egg yolk one at a time, always on low speed. Then, by spoonfuls, add the water and continue to work until you have a dough. 5 minutes on medium speed with the dough hook They should end up with a soft, pliable dough.
    2. If they do it by hand, make a volcano with the flour and salt, add the butter, egg yolks, and incorporate to the center, I usually work with 2 forks at first and when everything is more mixed, I begin to knead with my hands, work the dough a lot until it is soft, elastic, and sounds, as my grandmother used to say. Mixing time should be at least 10 minutes.
    3. Form the dough into a ball, wrap it in alusa plas, and place it in the refrigerator for at least half an hour.
    4. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
    5. Divide the dough into 12 equal pieces, generously flour the counter and the uslero, and spread the uslerando dough until it is very thin, cutting with a plate 20 cm in diameter. I pour it directly into the can that will be placed in the oven. If they only have one can, another option is to do it on parchment paper and then rotate the papers. Prick them all over with a fork.
    6. Rep with the remaining pieces. Finally, gather and knead all of the remaining ingredients. It will not spread as finely as the others, but it can be used as the cake's base or ground very finely to decorate.
    7. Bake each sheet for 5-7 minutes on a baking sheet until just beginning to brown, then remove and cool on a rack.
    8. To make the chantilly cream, beat the cream until it forms waves, then drizzle in the sugar and beat until the sugar dissolves and stiff peaks form. Add the banana essence (I used 2 teaspoons) and mix well. Taste and adjust the flavor and sweetness to taste.
    9. The delicacy should be room temperature and light, not like a jelly, but more like a mayonnaise; add milk or cream to dilute, stirring until incorporated.
    10. Fill the cake in thin layers, alternating between the delicacy and the cream, gently squeezing each layer to compact the cake.
    11. Cover with cream and top with ground dough.
    12. Refrigerate the cake until the next day, then serve.


  • If you can't find banana essence, add 4 tablespoons of flavored banana milk to the cream before mixing. If they use fresh banana, it should be not be overripe, and it is best to combine it with the delicacy. Because the banana turns black, I don't recommend using it as a layer.
  • In one of the photos, I used transfer cake to decorate the cake above; they are very easy to use, but they should be placed the day before the cake is to be served; I did it the day before and it cracked slightly, but I still liked the effect.

Nutrition Information



Serving Size


Amount Per Serving Calories 855Total Fat 63gSaturated Fat 37gTrans Fat 1gUnsaturated Fat 22gCholesterol 530mgSodium 85mgCarbohydrates 58gFiber 2gSugar 10gProtein 15g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe