Caramel banana dessert

1. 

egg yolk 5 pcs • sugar granulated 7 oz (200 g) • water 6.75 tbsp (100 ml) • sunflower oil 6.75 tbsp (100 ml) • all-purpose flour / plain flour 7.5 oz (210 g) • baking powder for gingerbread 0.5 oz (15 g) • egg white 5 pcs • salt 1 pinch

Separate yolks from egg whites. Beat yolks with sugar into a foam, add oil, water and flour with baking powder. Whip egg whites and pinch of salt until stiff peaks form, and then carefully blend it into egg yolk mixture.Pour pastry on a baking tin with parchment paper. Bake approximately 15 - 20 minutes at 355°F (180°C).

2. Cream preparation

sugar granulated 7 oz (200 g) • whipping cream (30-33% fat) ¾ cup (200 ml)

On medium high heat caramelize granulated sugar. When lumps in caramel are melted, pour in cream. As soon as the cream is poured on, caramel becomes stiff, but after a short cooking on medium high heat it melts in the cream again.

3. 

vanilla pudding - powder 1.5 oz (40 g) • semi skimmed milk 1,5% ¾ cup (200 ml) • unsalted butter 8.75 oz (250 g)

Once it is melted, add milk mixed with vanilla pudding (Zlaty klas)to caramel . Cook shortly until it becomes dense. Once the caramel is cool, gradually mix in melted butter.

4. 

banana 6 pcs

Put lenghtwise sliced bananas on the chilled cake base, add cream and spread it over.

5. 

walnuts • chocolate

Sprinkle with minced nuts and decorate with chocolate.