Introduction:
Indulge in the decadent combination of sweet caramel and ripe bananas with this heavenly Caramel and Banana Cake recipe. Each layer is a symphony of flavors and textures that will delight your taste buds and leave you craving for more.
Ingredients:
- For Salted Caramel Cream (Cake Topping):
- 400g sugar
- 225g cream
- 4g salt
- 170g butter
- For Sponge Cake:
- 125g brown sugar
- 125g granulated sugar
- 5 eggs
- Pinch of salt
- 250g all-purpose flour
- 125ml milk
- 80g butter
- Vanilla essence, to taste
- 3 ripe bananas
- For Whipped Cream:
- 500g cream
- 50g powdered sugar
- 1 tbsp powdered milk
- 1 tsp vanilla essence
Directions:
- Prepare Salted Caramel Cream:
- Make a dry caramel with golden color. Gradually add very hot cream, stirring continuously.
- Add salt and butter. Mix well and refrigerate for 3 hours.
- Prepare Sponge Cake:
- Melt butter and warm milk together. Keep at room temperature.
- Beat sugars with eggs and salt until pale and fluffy. Fold in flour and vanilla essence.
- Incorporate milk into a portion of the batter, then add it to the rest of the mixture.
- Line a cake pan with parchment paper and arrange banana slices on the bottom.
- Bake in a preheated oven at 170°C for about 10 minutes. Let cool.
- Prepare Whipped Cream:
- Beat cream with powdered sugar, powdered milk, and vanilla essence until stiff peaks form.
Assembly:
- Spread whipped cream on the first cake layer, dot with salted caramel cream, and sprinkle with caramelized nuts.
- Repeat for the second layer.
- Leave the cake semi-naked, then cover the surface with caramel cream and decorate with caramelized nuts.
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Kcal: 350 kcal per serving
- Yield: 12 servings
- Diet: Vegetarian
- Method: Baking
- Cuisine: Dessert
- Category: Cake
- Calories: 350 kcal
- Serving Size: 1 slice (approximately 100g)
- Sugar: 20g per serving
- Sodium: 200mg per serving
- Fat: 15g per serving
- Carbohydrates: 45g per serving
- Fiber: 2g per serving
- Protein: 4g per serving
- Cholesterol: 50mg per serving
External Links:
Conclusion:
The Caramel and Banana Cake is a luxurious treat that combines the richness of caramel with the sweetness of bananas, creating a dessert that’s sure to impress any crowd. Enjoy each layer of this decadent cake for a truly unforgettable experience.
FAQs:
- Q: Can I make the caramel cream in advance? A: Yes, you can prepare the caramel cream ahead of time and store it in the refrigerator until ready to use.
- Q: Can I substitute brown sugar for granulated sugar in the sponge cake? A: Yes, you can use brown sugar for a deeper flavor profile in the cake.
- Q: How should I store the leftover cake? A: Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
- Q: Can I omit the nuts from the recipe? A: Yes, you can omit the nuts or substitute them with your preferred topping for added texture.
- Q: Can I freeze the assembled cake? A: It’s not recommended to freeze the assembled cake as the texture may be affected. However, you can freeze the individual components separately and assemble them before serving for best results.