Banoffee Cake

Ingredients for 1 servings:

• 200 g caramel biscuits
• 100 g butter, melted
• ½ tsp fleur de sel
• 20 g sugar
• 1 can condensed milk, sweetened, approx. 400 g
• 4 bananas
• 400 g whipped cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 200 g sour cream
• Baking cocoa for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 3 hours; Total time approx. 9 hours

simply delicious

Crumble the biscuits very finely, mix with the melted butter, fleur de sel and sugar and press firmly into the base of a 26cm springform pan. Bake for 5 minutes at 180°C (top/bottom heat). For the topping, boil the sweetened condensed milk in a water bath for 3 hours. Let the can cool before opening. Chop the bananas. For the sour cream topping, put the sour cream in a large bowl. Whip the cream with the cream stiffener and vanilla sugar until stiff and fold into the sour cream. First spread the caramel over the cooled base, then spread the bananas on top and then the sour cream mixture on top. Refrigerate for 1-2 hours. Finally, dust with cocoa powder.