Receipt for a delicious dessert with bananas and caramel filling.
recipe,photo-recipe,sugar granulated,sugar granulated,whipping cream (30-33% fat),banana,walnuts,Cream deserts,Seasonal recipes
No. of servings
1 h. 30 min.
|all-purpose flour / plain flour||7.5||oz||210||grams|
|baking powder for gingerbread||0.5||oz||15||grams|
|semi skimmed milk 1,5%||¾||cup||200||milliliters|
|vanilla pudding - powder||1.5||oz||40||grams|
|whipping cream (30-33% fat)||¾||cup||200||milliliters|
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
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.
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.
banana 6 pcs
Put lenghtwise sliced bananas on the chilled cake base, add cream and spread it over.