Caramel banana cake

1. Cake base

egg yolk 4 pcs • powdered sugar 2.75 oz (80 g) • cocoa powder 0.5 oz (15 g)

Beat egg yolks with sugar and cocoa powder.

2. 

egg white 4 pcs • flour medium 2.75 oz (80 g) • baking powder for gingerbread 1 tsp

Whisk egg whites into stiff foam and gradually stir it with flour and baking powder into the egg yolks.

3. 

unsalted butter • flour medium

Pour the dough into the greased and floured cake form and bake (at 355°F (180°C) 12 minutes). Let it cool.

4. Pudding buttercream

semi skimmed milk 1,5% 2.1 cup (500 ml) • vanilla sugar 0.25 oz (10 g) • vanilla pudding - powder 2.75 oz (80 g)

Cook dense pudding from milk, vanilla sugar and pudding powder. Let it cool to room temperature.

5. 

unsalted butter 7 oz (200 g) • powdered sugar 3.5 oz (100 g)

Beat together butter and sugar and mix it with pudding to combine. Whisk until smooth.

6. Caramelized bananas

banana

Peel bananas and cut them into slices.

7. 

sugar granulated 3.5 oz (100 g) • sweetened condensed milk 6.75 tbsp (100 ml)

Caramelize sugar in a large pan and pour in sweetened condensed milk.

8. 

Once it becomes melted...

9. 

... add slices of bananas into caramel.

10. 

Roast bananas in caramel for a while and transfer them on a plate. Let them cool. Fill decorative syringe with caramel from the pan and put it aside.

11. 

Carefully stir cool bananas into the cream...

12. 

almond crisps

... and spread cream on the cake base. Flatten and transfer the cake to the serving plate and sprinkle sides of the cake with almond crisps or ground walnuts. Place the cake in refrigerator for 2 hours until it becomes stiff.

13. 

whipping cream (30-33% fat) 2.1 cup (500 ml) • cream stabilizer 0.5 oz (16 g)

Beat whipping cream until stiff and spread rich layer on the cream. Use syringe with caramel for decorating and store the cake in the cold place until serving time.