INGREDIENTS
- Salted caramel cream:
cake topping:
(when you select it to mix within the
- filling, make double).
- – Sugar 400 g.
- – Crema 225 cc.
- – Sal 4 g.
- – Butter 170 g.
- Sponge cake:
- – Brown sugar 125 g.
- – Widespread sugar 125 g.
- – Egg 5 models.
- – Salt 1 pinch.
- – Flour 0000 250 g.
- – Milk 125 cc.
- – Butter 80 g.
- – Vanilla essence to style.
- – Banana 3 models.
- For the chantilly cream:
- – Crema 500 g.
- – Impalpable sugar 50 g.
- – Powdered milk 1 tbsp.
- Vanilla essence 1 carpet.
- Stuffed:
- – Caramel cream that I taught in step one.
- – Sugared walnuts.
You need to do that delight! Caramel and banana cake, with salted caramel cream, butter and milk sponge cake and chantilly cream… The true taste bomb.
PROCEDURE:
Salted Caramel Cream: Cake Topping:
1. Make a dry caramel with golden colour. Minimize the cooking with the highly regarded cream, including it little by little.
2. Salt and add the butter. Combine and put within the fridge for 3 hours.
Butter and milk sponge cake:
1. Soften the butter and add the nice and cozy milk. Hold at room temperature.
2. Beat the sugars with the eggs and salt till blended. Add the flour
enveloping. Taste with vanilla.
3. Separate a small a part of the shake, add the milk, as soon as included
Add it to the remainder of the preparation.
4. Pour onto a plate with the bottom coated with silicone paper or place banana slices on 3 20 cm waists.
5. Cook dinner in a preheated oven at 170° C, roughly 10 minutes.
6. Take away from the oven, let cool.
For the chantilly cream:
1. Beat the cream with the icing sugar and powdered milk till whipped.
Stuffed:
1. To assemble the primary layer, fill with chantilly cream and make buttons with the caramel cream. Sow with sugared walnuts.
2. Second layer fill in the identical approach.
3. Go away the cake semi bare. Cowl the floor with the caramel cream and beautify with walnuts.
