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Banana Cream Cake with Strawberry Cream Filling

3 c sifted flour
1 tb baking powder
1 ts salt
1/2 ts almond extract
1 1/2 ts vanilla
1/2 ts banana extract
1 1/2 c sugar
2 c heavy cream

1/3 c sugar
1/3 c water
4 tb creme de banana

1 1/2 c whipping cream
3/4 c mashed fresh strawberries
1 ts grand Marnier
3 tb powdered sugar
1 lg banana, sliced

Sift together flour, baking powder and salt; set aside. Beat eggs
until light and foamy. Add flavorings. Add sugar gradually. Add
flour mixture alternately with cream, beating after each addition
until just smooth. Pour batter into two 9" greased round cake pans
and bake in a preheated 350 degree oven 40 minutes or until done.
Cool on racks and then brush with Simple Syrup.

Combine sugar and water in a heavy small saucepan. Bring to a boil
over moderate heat, stirring constantly until sugar is dissolved.
Remove from heat and cool to room temperature. Stir in creme de
banana.

Whip cream in large chilled bowl on low speed until soft peaks
form. Add Grand Marnier and sugar and beat on high speed until
spreading consistency. Fold in mashed strawberries. Spread this
mixture between layers and add sliced banana on top of bottom layer.
Add remaining mixture on top and sides of cake.

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