Banoffee

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Τούρτα Μπανόφι - Banoffee 5 mamameli

Banoffee

Ingredients

one dose chocolate spongecake (see recipe)

one dose pastry cream, for which we need:

  • 800 ml milk
  • 80 g corn flour
  • 80 g sugar
  • 2-3 vanillins
  • 2 egg yolks
  • 10 g butter

Extra ingredients

  • 150 g caramel cream (100g for filling / 50g for decoration)
  • 3-4 medium bananas
  • 70 g heavy cream
  • 100 g couverture chocolate
  • 250 g vegan cream for the whipped cream
  • 20 g powdered sugar

One recipe I’ve always loved.
It is likewise done with gluten-free, as with common execution (gluten).
It has enough work (like all cakes) but it rewards us with its unsurpassed taste.

Method

Make the chocolate spongecake the day before.

If we’re in a hurry, make it the same day but allow it to cool completely.
Cut it in two pieces horizontally.
One will be used as a base and the other for coating.

If we don’t have ready caramel cream, we can make it the same day (but let it cool in room temperature)
Otherwise, we’ve could made it the previous day and refrigerated it.

Prepare the pastry cream.
In a saucepan, warm 700ml milk and separate the eggyolks and egg whites from 2 eggs.
The egg whites will not be used.

Stir the eggyolks with 100ml sugar, vanillins and corn flour.
Pour 100ml cold milk in the mixture and stir until it incorporates.

With a laddle pour some warm milk in the mixture (to increase its temperature) and then add the whole mixture into the warm milk.
Stir until the mixture incorporates. Set it aside to cool and stir intermittently so it wont make crust.
Alternatively, spread it in a baking pan and cover it with plastic wrap (avoiding this way to make crust).

When the cream is cooled, it’s ready.

For chocolate ganache, heat the heavy cream in a saucepan. Cut the chocolate in small pieces and pour the warm heavy cream.
Stir to combine.

For the whipped cream, beat the vegan cream with sugar in a mixer, until it thickens. (5-8 minutes)

And now, the funny part.

In a cake dish or platter, place the one piece spongecake and spread half ganache on top.

Let the ganache for few minutes to stand and then spread the pastry cream.

Cut and spread the bananas to cover the whole surface.
Sprinkle with 100ml caramel cream.

Place the second piece spongecake and spread the rest ganache.

Decorate with whipped cream.

Cut as much banana as we want to finish the decoration of our cake and pour with the rest of the caramel cream.

If we want we can ground some couverture chocolate on the whipped cream.

Ready! Festive and delicious!

Nutritional information per 100 g
Energy / calories: 163.68 kcal
Proteins: 2.87 g
Carbohydrates: 19.70 g
Fat: 8.52 g

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