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First Birthday Smash Cake

A refined sugar free cake for baby's first birthday inspired by the Winnipeg favourite Schmoo Torte!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Servings: 4 4" layers

Ingredients

Cake Ingredients

  • 3 bananas baked
  • 1 cup pecans
  • 6 egg whites
  • 6 egg yolks
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder

Frosting Ingredients

  • 1 cup whipping cream
  • ½ tsp vanilla

Caramel Sauce Ingredients (optional)

  • ½ cup whipping cream
  • ½ cup milk
  • 16 dates
  • 1 tsp vanilla
  • 1 tsp cornstarch

Instructions

Cake Instructions

  • Preheat the oven to 350° Fahrenheit. Place the bananas (with the peel on) in an ovenproof dish and baked for 30 minutes.
  • Once the bananas are baked, allow them to cool enough to handle. Squeeze out the bananas from the peel into a blender. Blend until smooth.
  • Place the pecans in a mini food processor/chopper and process until they turn into fine crumbs.
  • Place the pecan crumbs in a frying pan over medium heat. Stir continuously until the pecans start to turn a golden brown. Watch carefully as they burn easily!
  • Remove the pecan crumbs to a bowl to cool. Don’t leave in the pan as they could continue to toast and potentially burn.
  • In a large bowl, using the whisk attachment on a hand mixer, beat egg whites with the cream of tartar until stiff peaks form (about 6-7 minutes).
  • In another bowl, (using the same whisk attachment) beat egg yolks until light (about 4 minutes); Add the vanilla and ¾ cup of the banana puree and whisk until mixed together. (serve the rest of the banana puree to your baby to eat!)
  • Combine flour, baking powder, and toasted pecan crumbs; stir into yolk mixture
  • Fold in one-quarter of the egg whites until combined; fold in remaining egg whites
  • Grease and flour two 6” or four 4” round baking pans.
  • Divide the batter evenly between the pans.
  • Tap the pans on the counter to even out the batter.
  • Bake at 325° Fahrenheit for 30 minutes (6” pans)/ 25 minutes (4”pans) or until a toothpick inserted in the centre comes out with dry crumbs.
  • Allow to cool in the pan before removing. Using a plastic knife, gently loosen the sides of the cakes by running the knife between the side of the cake pan and the cake. Turn over and gently tap the bottom.

Frosting Instructions

  • Whip together the whipping cream and vanilla until stiff. Once the cakes have cooled, place a layer of whipping cream in between the cakes and use the rest to frost the exterior.

Caramel Sauce Instructions

  • Place the half and half and dates in a microwave-safe dish. Microwave on high for 3 minutes to soften the dates.
  • Place the dates/cream, vanilla, and cornstarch in a high speed blender. Run a soup cycle to make the sauce.
  • When serving slices of the cake, drizzle some caramel sauce on each piece (optional).