| | CAKE |
| | Nonstick vegetable oil spray |
| 10 | lg | Eggs, room temperature |
| 1 | c | Plus 4 tablespoons sugar |
| 3 1/2 | ts | Vanilla extract |
| 1 | ts | Salt |
| 1 | c | Plus 4 tablespoons all purpose flour |
| 5 | tb | Unsalted butter, melted, lukewarm |
| | CUSTARD |
| 1 1/2 | c | Whole milk |
| 1 | | Vanilla bean, split lengthwise |
| 6 | lg | Egg yolks |
| 1/3 | c | Sugar |
| 2 1/2 | tb | All purpose flour |
| 1/2 | c | Chilled whipping cream |
| | CARAMEL SYRUP |
| 1 | c | Sugar |
| 1/3 | c | Plus 5 tablespoons water |
| | ASSEMBLY |
| | Powdered sugar |
| 2/3 | c | Raspberry jam |
| 8 | tb | Dark rum |
| 2 | | Baskets (1-pound) fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well |
| 8 | md | Bananas, peeled, cut into 1/3-inch-thick slices |
| | Additional fresh strawberries |
| | Additional bananas |
| | Whipped cream |
| | Fresh mint sprigs |
