Banoffee cake, also known as banoffee pieis a classic British dessert with a shortcrust biscuit base, toffee filling, banana slices and whipped cream. Its name is a combination of the words bananas and toffee, or simply bananas with toffee. This sweet cake is perfect for an afternoon snack with a cup of your favorite coffee or tea. If you haven’t tried it yet, it’s time to do so.
To prepare the base, you will need:
- 200 g of cereal biscuits,
- 2 tablespoons of sugar,
- a pinch of salt,
- 100 g butter.
Ingredients for toffee:
- 170 g of butter
- 170 g of brown sugar,
- 6 tablespoons of sweetened condensed milk,
- 6 tablespoons of whipping cream 36%,
- ¾ teaspoon of vanilla extract.
Additionally:
- 4 large bananas,
- juice of ½ lemon,
- 300 ml whipping cream 36%,
- 50 powdered sugar,
- ¾ teaspoon of vanilla extract,
- 1 tablespoon of chocolate powder.
Prepare the cake base. Crumble the biscuits in a food processor. Mix with sugar and salt, then mix with liquid butter.
Grease a 23 cm diameter cake tin. Cover its bottom with the biscuit mixture.
Place the cake tin in the oven preheated to 160°C. Bake for 8 minutes. Set aside to cool.
Prepare the toffee mixture. Melt the butter in a large pot. Add brown sugar and heat over low heat, stirring constantly, until the sugar dissolves. Then add condensed milk and heavy cream to the mixture. Mix. Increase the power of the burner and bring the mixture to a boil. From now on, cook for 5-10 minutes, without stirring the mixture. It should be compact, but not hard. Finally, pour in the vanilla extract. Pour the prepared mixture onto the baked base.
Put the dough in the fridge for 2-3 hours.
When the toffee mixture has set, cut the bananas into slices, sprinkle with lemon juice and arrange in two layers on the cake.
Prepare the whipped cream. Combine the cooled whipping cream, powdered sugar and vanilla extract in a tall bowl. Beat with a mixer at high speed. Spread the stiffly whipped cream evenly over the bananas. Sprinkle with chocolate powder.
Store Banoffee cake in the fridge.
Sources: Terazgotuje.pl
