With bananas gently simmered in caramel and layered into the cake, its deep and complex flavour is hard to resist.
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Caramelized Banana Cake
(makes one mini loaf)
Caramel Sauce
Sugar 40g
Butter 30g
Brandy 15g
Cake Butter
Butter 57g
Sugar 35g
Egg yolk 20g
Milk 42g
Egg white 40g
Sugar 20g
Pastry flour 70g
Baking powder 1.5g
Baby Bananas 4 pcs
Butter (for buttering the pan) QS
Prep: Butter the baking pan. Peel the banana and cut it in half length wise. Butter, milk, and egg needs to be at room temperature.
Caramel: Add 1/3 of the sugar and let it caramelized over medium heat, add rest of the sugar and cook until amber in colour. Turn the heat to low and add butter and brandy and stir well. Pour half of the caramel to the baking pan. Line half of the bananas face side down into the baking pan.
Caramelized banana: Put the bananas to the pan with the rest of the caramel and cook over low heat until the banana is slightly softened.
Cake batter: Mix softened butter and sugar until whitened. Add egg yolk and mix well. Add milk little by little and mix until completely emulsified. Make a meringue by beating and egg white with sugar until soft peak. Add the meringue to the batter in parts and mix. Sift baking powder and flour into the batter and fold with a spatula.
Assembly: Preheat to 170C. Fill the mould with half of the batter and layer with the rest of the caramelized banana. Add the rest of the batter and spread the batter with the center slightly lower than the two ends. Bake in preheated oven, 170C for 30min or until full cooked.
Finish: Demould from the pan while the cake is still warm and serve.
Anova oven: [ Ссылка ]
mini loaf pan: [ Ссылка ]
stove (cassette grill) : [ Ссылка ]
Before you try my recipe, make sure to check this post on my blog! [ Ссылка ]
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#bananacake #upsidedowncake #caramelcake
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