This Week: Recipe For Banoffee Cake

The weekend is a great time to get together with family, friends and loved ones. Surely such gatherings would also be a fitting for you to show the ability to make my own cake or other dishes. One of the recipes that are worth a try is a Sponge Cake or Banoffee dessert popular origin of the United Kingdom.

Banoffee comes from the word Banana resep donat jco or banana and Toffee, a dessert or cake that was first popularized by Nigel Mackenzie and Ian Dowding, the owner of The Hungry Monk restaurant in Jevington, East Sussex, United Kingdom in 1971.

Banoffee cake in an instant dessert menu become the most sought-after guest at their restaurant and became a popular dish which is widespread in many countries and presented in variations ranging from cake, cupcake and pie.

Toffee is made by means of boiling sugar, butter and cream together until creating a distinctive fragrance. Extra banana cake texture also makes a soft and rich flavor.

Here's our recipe for Banoffee Cake pick from the book ' Love To Eat ' paper Chef Australia, Val Little enough to served for 8-10 people.
Ayo said this recipe and enjoy with your family, friends and your loved ones. Happy weekend!

Banoffee cake made by Chef Val Little, Australia
Banoffee cake made by Chef Val Little, Australia

4 bananas

2/3 cup (80 g) sour cream

2 tsp vanilla extract

175g butter (unsalted), whisk until soft

12/3 cups (370g) caster sugar

4 eggs

21/2 cups (350g) self raising resep onde onde kacang hijau flour, sift

1 good quality caramel sauce

Shaved chocolate and honeycomb crumbs for garnish

Caramel Icing:

125 g butter (unsalted), dilembutkan

21/2 cups (350g) icing sugar, for sprinkling

1/3 cup milk (80ml)

How to make:

1. caramel sauce:

Combine 2/3 cup (150 g) caster sugar with 1/4 cup (60 ml) of cold water in a small saucepan over low heat and jerang, stirring until the sugar blends.

It outlines the fire up to the level of heat medium and cook mixture of sugar and water to boil without stirring last for 5-6 minutes until golden caramel forms.

Remove the pot from the stove, slowly while stirring, mix together caramel cream which is already in the earlier beaten soft in advance, add 1 tsp vanilla and 75 g butter pieces which had also been dilembutkan.

Reduce heat and stir until well mixed and smooth. Chill. And pour 1 1/4 cups

2. preheat the oven to 180 degrees Celsius. Lightly coat a baking dish with a diameter of 23 cm round cake and sprinkle flour.

3. Lumatkan 3 bananas and mix until soft and with the sour cream and vanilla until well mixed into soft mush.

4. beat the butter and sugar until creamy and pale colored. Add the eggs one at a time, beating well until well blended. Then add flour and banana mixture.

5. pour the batter into the baking pan and roast prepared for 50 minutes until done. Remove from grill and let cool briefly.

Transfer the cake to a rack to cool.

6. Make a layer of icing:

Beat the butter and icing sugar for 2-3 minutes until thick and pale. Put the milk and 1/3 cup (80ml) caramel sauce and stir gently until well blended.

7. Slice remaining banana crossed/diagonal. Put in a baking dish Bake and sprinkle with extra icing sugar. Bake until it becomes caramel. Alternatifnye can a banana with low-temperature roasting for 1 minute until it becomes caramel.

Sprinkle powdered sugar on top of cake, pour the caramel sauce forms the zig zag and stacking bananas which have been dikaramelkan as well as pieces of chocolate. Serve with remaining caramel sauce.

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