INGREDIENTS
- COCOA MERENGUES:
- – Sugar 200 g
- – Egg whites 100 g (3 models).
- – Bitter cacao 30 g.
- – chopped peanuts 75 g.
- COCOA SHORT DOUGH:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 5 models or 2 eggs.
- – Vanilla extract 1 cap.
- – Flour 0000 200 g.
- – Almond flour 50 g
- – Bitter cacao 50 g.
- BANANAS WITH CARAMEL AND GANACHE:
- – Bananas 3 models.
- – Sugar 150 g.
- – Cornstarch 1 tbsp.
- – Water 3 tbsp.
- For the ganache:
- – Milk cream 150 cc.
- – Semi-sweet chocolate 150 g.
An beautiful dessert to take pleasure in with the household! An beautiful dessert to take pleasure in with the household! CARAMEL BANANA MERENGADA CAKE , learn to put together this spectacular cake with our recipe!
COCOA MERENGUES:
Process:
1. Place the egg whites and sugar in a double boiler. Combine continuously till it’s fully dissolved; it mustn’t exceed 45°C to keep away from doable coagulation of the white.
2. Place in an electrical mixer and beat till you obtain a well-sustained and silky meringue.
3. As soon as prepared, add the sifted bitter cocoa and punctiliously unify with a spatula, add the chopped peanuts.
4. Prepare it on silicone paper and unfold it with a spatula.
5. Dry at 100°C for 45 minutes.
COCOA SHORT DOUGH:
Process:
1. make a sandblasting with the butter, sugar, flour, almond flour and cocoa margo, all beforehand sifted
2. Add the yolks and vanilla, combine and pulse till all of the substances are homogenized.
3. Stretch to three mm thickness between two polyethylene sheets.4. Let it relaxation within the chilly and line a 22 cm pie plate. Freeze.5. Prepare dinner at 170° C for 7 minutes, it ought to opaque its floor.
BANANAS WITH CARAMEL AND GANACHE:
Process:
1. Make a dry caramel, add the sliced bananas. Caramelize on either side. Dissolve the cornstarch in water and add it. Boil once more and take away from cooking and let cool.
2. To assemble, place the caramelized bananas on the cake base, cowl with ganache and paste the irregularly damaged cocoa meringue on the floor.
3. For the ganache, convey the milk cream to a boil, pour over the chocolate callets and emulsify. Use instantly.
