Banoffee Cake
Ingredients for Caramel
- ¾ cup powdered sugar
Ingredients for the Cream
- 400 gr. cold cream
grated chocolate
For the cake: In a mixing bowl, beat the eggs lightly with a mixer. Then add the powdered sugar and continue beating. Add the sunflower oil and milk and beat. Sift in the flour, baking powder, and vanilla and mix from the outside inwards with a spatula. Pour the prepared cake batter into a greased 28 or 30 cm tart tin with a removable base. Bake in a preheated oven at 180 degrees for 25 minutes. Remove the baked cake from the tin and invert it onto the serving dish.
For the caramel: Spread the powdered sugar evenly across the bottom of your pan. Heat the pan over medium heat until caramelized. Once the caramel is ready, add the cream and whisk with a wire whisk. Let the caramel sit for 2-3 minutes to thicken. Make small holes in the cake with a knife or stick. Pour the prepared caramel over the cake and spread it with a spoon.
For decoration: Slice the bananas diagonally. Grate the chocolate.
For the cream: Pour the cold cream into a mixing bowl and whip it quickly with a mixer until it thickens. Place in the refrigerator and keep chilled.
To assemble: Arrange sliced bananas around the edges and in the center of your cake. NOTE: If you have any leftover caramel, you can heat it and drizzle it over the bananas. Generously pile the prepared cream in the center of the cake. Sprinkle grated chocolate on top and let it cool. Once cooled, slice and serve the cake.
