Ingredients for 1 servings:
- 250 g flour
- 175 g butter
- 75 g sugar, finest
- 50 g almond(s), grated
- ½ vanilla pod(s), the pulp
- 1 pinch of salt
- 20 g vanilla sugar
- 1 egg yolk
- 3 bananas
- 1 can condensed milk, sweetened
- 150 g dark chocolate
- 60 g chocolate, milk
- 40 ml banana liqueur
- 8 drops of vanilla extract
- 80 g cream
- 80 g butter
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes
Banana Chocolate Caramel Cake
Place the unopened can of condensed milk in a saucepan, cover completely with water, and boil for 3 hours. Please be careful, the can is under pressure and must always be covered with water, otherwise it could explode! After boiling, let it cool thoroughly in the water before removing and opening it. Knead all of the shortcrust pastry ingredients, if possible while cold, first using a food processor (dough hook), then briefly form into a ball with your hands. Wrap in foil and refrigerate for at least 1 hour. Then roughly tear the flakes into pieces, spread the flakes evenly on the bottom of a 26 cm springform pan and press together to form a base with a 2 cm rim. Prick the base several times with a fork and bake blind for 15 minutes at 190°C. Then let it cool. Chop the chocolate and carefully melt it in a double boiler. Gradually melt the butter and cream in the microwave, stirring every 15 seconds. Set aside the banana liqueur. Once the base has cooled slightly, pour a thin layer of melted chocolate over it and spread it evenly with a tablespoon. Let it set (in the refrigerator if necessary). Then pour the caramel cream (cooked contents of the can) over it and smooth it down. Then arrange the peeled and sliced bananas on top. Mix the remaining melted chocolate and buttercream into a ganache. Finally, add the banana liqueur and mix well. Then pour over the bananas and smooth it down. Refrigerate for at least 1 hour. Tip: Banana liqueur can be substituted for banana juice if children are eating it.



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