Sponge cake with banana and caramel. Cake with caramelized bananas

Girls and boys, hello! Happy holidays to all! I decided to quickly scribble you a recipe for caramel banana cake, which I prepared a couple of days ago for our Christmas. We have it on December 25, remember? Everyone liked the cake, and even me, a person who is more than indifferent to caramel. He did not come only to his younger nephew, who does not recognize any fruit in any form in cakes. Well, I didn't really care for him. It is generally unrealistic to please him, so I gave up on this bad business))

But the rest of the family - ardent fans of caramel, led by my husband, this cake was not enough. As my son-in-law said on the second day of the feast: “Say thanks that I did not know that the cake was still left from yesterday. Otherwise you wouldn't have found it."

At the same time, the cake was 28 cm in diameter and quite high, at least 3 kilograms.

Cake composition

Here's our lineup:

⇒ Vanilla biscuit

⇒Chocolate biscuit

⇒Coconut impregnation

⇒Salted caramel

⇒Caramelized banana

⇒Hazelnut-almond crunchy praline

⇒Caramel cream with mascarpone

Boiled chocolate biscuit gave an unobtrusive chocolate note, impregnated coconut liqueur added a touch of exoticism (this is optional), and nutty praline added a pleasant crunch.

In general, everything here is fine - give or take, as they say.

caramel cake recipe

Ingredients:

For a 28 cm mold

For vanilla biscuit:

• eggs, room temperature - 225 gr.
• sugar - 140 gr.
• salt - 1 gr.
• vanilla sugar - 10 gr. (prefer with natural vanilla )
• flour - 75 gr.
• starch - 75 gr.
• butter - 20 gr.

For the chocolate biscuit:

• sugar - 190 gr.
• vanilla sugar - 10 gr.
• flour - 130 gr.
• cocoa powder - 50 gr.
• soda - ¾ tsp
• baking powder - ¾ tsp
• salt - ½ tsp
• egg, room temperature - 1 pc.
• milk, room temperature - 130 gr.
• vegetable oil, odorless - 65 gr.
• boiling water - 130 gr.

For syrup:

• sugar - 100 gr.
• water - 100 gr.
• coconut liqueur, coffee liqueur or other alcohol of your choice - 25 gr.

For salted caramel:

• sugar - 140 gr.
• water - 43 gr.
• fat cream 35% - 85 gr.
• vanilla extract - 1 tsp (can be found Here )
• salt - ¼ tsp

For hazelnut-almond praline:

• hazelnuts, raw - 100 gr.
• almonds, roasted - 35 gr.
• sugar - 40 gr.
• vanilla sugar - 5 gr.
• powdered sugar - 45 gr.
• salt - 1 small pinch

For caramelized bananas:

Bananas, if desired, can be replaced with a pear, quince or apple, but they will need to be caramelized much longer, until soft.

• banana - 1 pc.
• butter 2 tbsp
• sugar - 2 tbsp.

For caramel mascarpone cream:

• sugar - 275 gr.
• corn starch - 1 tbsp.
• salt - ¼ tsp
• fat cream 35%, cold - 500 gr.
• mascarpone - 250 gr.
• vanilla extract - 1 tsp

Cooking:

step by step photos making vanilla biscuit can be seen here.

1. Preheat the oven to 150º. Line the bottom of a 28cm tin with parchment paper.
2. Melt the butter and leave it aside to cool. We will need it at the very end.
3. In a separate bowl, mix flour with cornstarch.
4. We put the eggs with a pinch of salt in the mixer bowl and beat everything together for 5-10 minutes at the penultimate speed (if your mixer is more than 500 W) and at the highest speed (if the mixer is from 500 W and below). I beat on my 500Wattnik at the highest speed for about 5 minutes.
5. When foam appears, gradually add sugar and continue beating.
6. After 5-10 minutes, the eggs should turn into a lush bubbly mass of light, almost white color.
7. Sift flour with starch into beaten eggs and gently mix with a metal slotted spoon or silicone spatula with folding movements from the bottom up.
8. We separate a couple of spoons of biscuit dough into a bowl where we had flour, and introduce the cooled butter into it. We mix the butter with the dough and introduce this mixture into the main dough, after which we lightly knead again until a homogeneous mass is formed. If this is not done, then the butter will simply settle to the bottom of the bowl and it will be very difficult to mix it with the dough.
9. Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes.
10. We check the finished biscuit by pressing a finger in the center of the cake: if the shape of the biscuit is restored after pressing, then the biscuit is ready.
11. When the biscuit is ready, turn off the oven and open the door, leave the mold in the oven for 10 minutes. This technique will prevent the biscuit from settling after baking due to a sudden change in temperature.
12. After that, take the biscuit out of the oven and leave it in the form until it cools completely.
13. We take out the cooled biscuit from the mold, wrap it in a film and leave it overnight in the refrigerator to stabilize.

Boiled chocolate biscuit:

1. Preheat the oven to 170º.
2. In a deep bowl, add all the ingredients, except water, in the order indicated and mix well until smooth.
3. Add boiling water and mix thoroughly again until smooth. The dough will be liquid.
4. Pour the dough into the form in which the vanilla biscuit was baked, after washing it, and without lubricating it with anything.
5. We bake a biscuit at 170º for 40 minutes. We check the readiness on a dry skewer and if the biscuit is ready, then take it out of the oven.
6. We leave the biscuit in the form until it cools completely, then take it out, wrap it with a film and put it in the refrigerator overnight to stabilize.

Syrup:

1. In a saucepan, combine sugar and water and bring to a boil over moderate heat.
2. We introduce liquor or other alcohol and cook for 1 minute.
3. Remove from fire, cool.

Salted caramel:

Hazelnut-almond praline:

Caramelized bananas:

1. Cut the banana crosswise into not very thin slices.
2. In a frying pan, melt the butter with sugar and put the banana slices.
3. Caramelize for a few minutes until lightly browned, flip and fry for a few more minutes.
4. Transfer to a plate or silicone mat and leave to cool.

Caramel cream with mascarpone:

Cake assembly:

Happy new year friends! All the best to you!

See you in 2019!

Olya Afinskaya

Help bake better

Somehow it so happened that we usually eat bananas raw. But in countries where these fruits are much cheaper than potatoes, they are often used for various dishes. Soufflés and casseroles are prepared with bananas. They are fried, not to mention that wonderful and varied desserts are made with them. In this article, we will show you how to caramelize bananas. This process is not very complicated, even a novice cook can handle it. The whole action will not take fifteen minutes. There are several recipes for caramelized bananas. Let's start with the simplest one.

Dessert for a romantic dinner

Knowledgeable people say that exquisite but light dishes should be served on the table for this event. Hearty cakes cause drowsiness. And the format of a romantic dinner provides that after it, the participants will have another pastime. Fried, caramelized bananas look great on a candlelit table. This light treat can serve as a subtle hint. We cut the banana lengthwise into two halves. It should be warned: the fruit must be chosen hard, slightly unripe. We also need raisins - one or two tablespoons. If the berries are too dry, they should be filled with hot water ahead of time. First, melt two or three tablespoons of butter in a pan - not spread and, God forbid, not margarine. Don't wait for it to start splashing. In liquid oil, add a spoonful of sugar. Stir a little with a wooden spatula over low heat. We immerse in this caramel a banana, peeled and cut lengthwise into halves, as well as raisins. We fry. Flip the banana over to the other side. Add two tablespoons of dark rum. It can be replaced with cognac. If we add sweet liquor as alcohol, less sugar should be added. Wait until the liquid caramelizes completely. Transfer bananas to plates. Drizzle them with raisin sauce.

Caramelized Bananas Cake Recipe

These fruits may not be an independent dessert, but used in a layer or decoration of holiday pies. Here is the recipe Bake a biscuit, cut it into two cakes. From twenty-five grams of butter and 100 g of vanilla sugar, we cook caramel in a pan. Cut six peeled bananas into large pieces (we divide one fruit into four or five parts). Drop them into the boiling caramel. We fry on both sides. Take out on a plate. The remaining caramel is used to make curd-yogurt cream. To do this, dissolve a spoonful of gelatin in one hundred milliliters of milk. In a mixer bowl, combine a pound of cottage cheese (or cream cheese), four hundred grams of natural yogurt and banana caramel. Pour milk with gelatin. Whisk until creamy. We collect the cake. At the bottom of the detachable form we put cling film and the bottom cake. Pour in half the cream. Arrange the caramelized bananas for the cake. The sides of the product can be decorated with fresh fruit, cut into circles. Pour the remaining cream and cover with the top cake.

banana topping

Now let's think about decorating the cake. There is nothing better than topping a tender biscuit. We already know how to caramelize bananas. How to make topping? Dissolve a spoonful of gelatin in thirty grams of water. Peel a large banana and mash with a fork. Mix fruit puree with thirty grams of sugar. We put it in a pan and simmer until it acquires a beautiful dark beige shade. Pour the puree into a blender. Add dissolved gelatin. Beat everything until you get a homogeneous mass. With this topping, using a spoon or brush, pour over the cake - the top and sides of the product. We put it in the refrigerator for four hours so that the cream freezes. Pull the edges of the cling film out of the mold and serve.

Bananas in dough

Now let's try to complicate the recipe. Do you like apples in dough? Bananas can also be made this way. From fifty grams of very chilled butter, two and a half tablespoons of flour and sugar (it should take 1 tablespoon), we knead the shortbread dough. We grind it into crumbs. To this mass add two soup spoons of coconut flakes. We heat the oven to two hundred degrees. We put in a frying pan without a handle. Pour half a spoonful of sugar on the bottom. Cut two bananas into small pieces and push into the ring. Top with crumbly toast. Fry for two minutes until the sugar turns into caramel. Then we send the pan to the oven and bake for twenty minutes. We shift upside down on a plate and remove the ring.

Gourmet dessert with ice cream

The recipe for caramelized bananas with ice cream is very similar to the basic one. But there are also differences. We clean three bananas and cut into oblique circles at least a centimeter thick. Pour four tablespoons of granulated sugar and a generous pinch of cinnamon into the pan. We add 2 tbsp. l. water. We wait until the sugar is completely dissolved. Add twenty-five grams of butter to this syrup. When it melts, spread the bananas. Fry them on both sides for about three minutes. Bananas should become soft, but still retain their shape. Pour half a glass of strong distillate - dark rum is better, but cognac is also suitable. Ignite immediately. When the flame goes out by itself, we continue to fry the bananas for a couple more minutes to evaporate the excess liquid. We shift the dessert into portioned bowls and serve with a scoop of creamy ice cream.

Caramelized bananas in batter

First, beat two egg whites until fluffy foam. Add two tablespoons of sugar. Let's whip it up a little more. Peel two bananas and cut into large pieces. Dip them in flour, then in egg white batter, and again in flour. Heat a small amount of refined sunflower oil in a frying pan. Let's fry our bananas in batter. Lay out on paper towels to drain excess grease. In a saucepan from half a glass of water and three soup spoons of sugar, boil the syrup. It should turn amber. You can diversify its taste with vanilla, cinnamon. Fill with this dressing This dessert can also be served with a scoop of ice cream.

Bananas in mulled wine

The recipe recommends choosing ripe soft fruits this time. First we make mulled wine. Pour a glass of sweet wine (cahors, muscatel) into a saucepan. If you make a dessert for children, alcohol can be replaced with clear juice. Pour two hundred and fifty grams of brown sugar. We put cloves, cinnamon and other spices with which it is customary to season mulled wine. Place the saucepan over medium heat. As soon as the wine begins to boil, reduce the flame to a minimum. We give all the spices to fully open up and transfer their aroma to the wine. Remove the saucepan from the heat and strain its contents through a tea strainer. Place a cast iron skillet over a very low heat. Dissolve 4 tablespoons of butter in it. We peel four bananas and cut into round washers at least a centimeter thick. Fry in oil until golden brown. Then pour in the mulled wine. Bring to a boil over low heat (otherwise the alcohol ingredient will evaporate) to a boil. We cook caramelized bananas for about half an hour. Serve warm. Such a dessert can be decorated with whipped cream and grated lemon zest.

A very basic recipe

We need four ripe, but tight, strong bananas. We preheat the oven to 180 degrees. We install the grate, and place unpeeled bananas on it. We bake until the skin of the fruit takes on the shade of an eggplant. This will take about twenty minutes or half an hour. During this time, with a little water, we will make caramel. Whip the cream separately. We take out With a knife we ​​make two parallel cuts on the peel and partially expose the pulp. Drizzle with liquid caramel. On the reverse side, we press on the fruit to expose the pulp even more. When the caramelized bananas have cooled, decorate them with whipped cream.

pancakes

Tired of the same stuffing? Give a touch of exotic to a familiar dish. Let's bake openwork thin pancakes. Put the butter in a frying pan, pour the cane brown sugar. When caramel is formed, fry in it a few pieces of peeled and cut into small pieces of bananas. Put the fruit on a plate. Pour a little more than half a glass of heavy cream into the caramel. We also add a little thickener for sour cream. Stir and boil the mixture for two minutes until it thickens. Put the caramelized bananas in the buttercream. Let's stir. Let's make pancakes. Serve them with whipped cream.

I took this recipe from Yuliya Small's blog
A few words about the taste: as stated - it's a banana + caramel + chocolate) only when the cake was tested, I realized that it was sweet for my taste) I still prefer to combine chocolate with fruit and berry sourness. But, it was necessary to think about this at the stage of choosing a cake. I forgot about my rule to first present a combination of the main ingredients and understand whether I like it or not)
About technical surprises and punctures:
- the caramel layer the next day just flowed out, dissolved in the cake. There are only bananas left, next time I will add a little gelatin))
- for decoration, I chose candied bananas, but I forgot that they had a layer of powder on them, which crystallized the caramel. Therefore, sugar crystals are visible on caramel decorations) and indeed, you need to practice a little more to stretch caramel beautifully. When it's too hot, it just drips off without leaving that beautiful elongated drop that I was counting on. And again I forgot that you can not put caramel decorations in the refrigerator. Condensation forms on them and they simply spread.
And I never learned how to cook caramel without water, it crystallizes with me, so I write my own way.
I made the cake in three days. First I made the brownies and caramel layer, froze them, then made the mousse and assembled the cake, frosted and decorated on the last day.
I used a silicone mold, it does not need to be prepared in any way, but the author had a metal one - it must be covered with cling film from the bottom and lined with acetate film on the inside.

For a mold with a diameter of 20 cm

Banana Brownie:
60 g dark chocolate
60 g butter
75 g sugar
a pinch of salt
1 egg
0.5 ripe banana
55 g flour

Layer caramel+banana
1-2 bananas
100 g sugar
80 g cream 33%
20 g butter
a pinch of sea salt
you can add dissolved gelatin for stability

Chocolate mousse
20 g gelatin + 120 ml cold water
1 egg+4 yolks
130 g sugar
200 ml milk
180 g dark chocolate
500 ml heavy cream

Caramel mirror glaze
8 g gelatin
Water
120 g sugar
100 ml corn/glucose/invert syrup
150 g heavy cream 33%
40 g white chocolate

1. Brownies: Whisk egg and sugar until fluffy. Melt the chocolate and butter in a water bath or in the microwave (several passes for 10 seconds, stirring after each time), beat the chocolate mass with a banana until smooth and stir into the egg mixture, sift the flour on top and stir it in. Pour the dough into a mold with a diameter of 20 cm, covered with parchment and bake in preheated to 180 * C for about 15 minutes. Cool in the pan until warm, then remove, remove the parchment and place on a wire rack to cool completely. Trim the cake a little smaller than the diameter of the mold for assembling the cake so that it does not rest against it.


2. Caramel layer: line a mold with a diameter of 18 cm with parchment. Put bananas sliced ​​​​in 5-7 mm thick circles. Cook caramel: pour sugar into a ladle and carefully pour water so that the sugar covers. Slowly bring to a boil, stirring gently so that until the moment of boiling all the crystals dissolve, when the grains disappear - increase the heat and cook until amber. Heat the cream to a boil and pour it into the caramel, stirring constantly, stir in the softened butter, add salt and mix thoroughly. Pour the caramel over the bananas, when the caramel has cooled - place the mold in the freezer to completely solidify.


3. Mousse: soak gelatin in cold water for 15-20 minutes, stir occasionally. Beat egg with yolks until smooth with sugar. Pour in a thin stream of hot milk and place the mixture on the fire, cook, stirring until lightly thickened (like liquid sour cream). Rub through a sieve. When the milk-egg mixture has cooled to 45 * C - stir in the chocolate, broken into equal pieces. Heat the gelatin in the microwave until completely dissolved, heat for 10 seconds, stirring each time after heating. Stir gelatin into egg-chocolate mixture. Whip the chilled cream until fluffy and gently fold into the almost cooled egg-chocolate mixture. Pour almost all of the mousse into the prepared pan. Drown the frozen caramel layer in it, pour the remaining mousse on top and cover with a layer of brownie, lightly drown it in the mousse and smooth out the remaining mousse. Place in the freezer until completely frozen


4. Glaze: soak gelatin in 50 ml of cold water and melt until completely dissolved, as for mousse. Prepare caramel from sugar, water and syrup in the same way as for the mousse and stir in the hot cream. When the mixture has cooled a little, stir in the gelatin and when the icing reaches 45 * C, stir in the chocolate pieces, beat with an immersion blender, trying not to form bubbles (do not remove the blender from the mixture) and pass through a sieve. The working temperature of the glaze is 40 * C; if it has cooled below this temperature, warm it up.


5. Remove the form and film from the cake, place on a bowl, under which the dish (for draining the remaining icing) and quickly pour the icing so that frost-condensation does not have time to appear on the walls of the cake, brush off the excess icing from the top of the cake with a spatula when the icing hardens - remove frozen drops from the bottom of the cake and transfer the cake to a substrate or dish.

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Praline: Prepare the praline mass in the following way. Roast nuts (kernel) and peeled almonds in the oven until golden brown; remove the husk by rubbing the nuts between the palms. I use almond flakes - they do not need to be peeled and they are better wrapped in caramel. Put the roasted nuts and sugar into a small (untinned) saucepan, place over low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Carefully place the hot sticky mixture on a baking sheet lined with lightly oiled foil and cool. After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed several times through a meat grinder with a fine mesh. Skipping the mass for the penultimate time, add cocoa powder to it (I did not use cocoa). Transfer the finely ground praline mass into a tightly corked glass jar, from which to take the mass as needed.

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Biscuit: Preheat the oven to 200 C. Separate the protein from the yolk. Beat the yolk with praline and hot water. Beat the protein with a pinch of salt in a stable foam. Now put the yolk mixture in a bowl with protein, add flour. Gently but confidently mix and spread the resulting dough into a mold (20 cm in diameter) covered with parchment. Bake for 8-10 minutes. Let's cool down. Ideally, the biscuit should stand for 8 hours, then when cutting it will not crumble. Cut the biscuit into 2 parts.

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Bananas in caramel: Cut the banana into large pieces and place in an empty mold (diameter 18 cm) to measure the required number of bananas. I got 5 bananas. We take another one, since during caramelization they will silently decrease in volume. Put butter and sugar in the pan. As soon as the sugar dissolves, put the bananas and fry for literally 30 seconds on each side. By the time you turn over all the bananas, you need to turn over again to the next side. Fry on all sides. Set aside and let cool.

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Cottage cheese yoghurt cream jelly: I make "vanilla" sugar myself. To do this, I put a split vanilla pod in a jar of sugar. All used pods (without seeds, I mean) I also put in this jar. Dissolve gelatin in milk. Collect caramel, which was formed when roasting bananas. Mix all the ingredients (including milk and gelatin) for the cream and beat with an immersion blender or in a food processor. It is better to beat with a nozzle with knives, and not with a whisk, so the mass will be more homogeneous.

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Assembly: I cover the form with parchment, and the sides with cling film, so the cake will be easy to remove from the form. Cut the biscuit along the edges to the diameter of the mold (18 cm). Do not discard cuttings. Set aside and let them dry while we prepare the cake. Put 1 biscuit cake on the bottom of the mold. Now pour 1/3 of the curd cream and put it in the refrigerator so that the cream grabs (for about 30 minutes). The remaining cream is stored at room temperature so that it does not freeze. We cut 1 large banana (it is indicated in the ingredients for decoration) into circles 4-5 mm thick. They will decorate the sides of the cake. We take out the form with the cake from the refrigerator. We spread the circles of fresh banana along the walls and fill the form with caramelized bananas. Pour in the rest of the cream. Gently place the remaining cake on top. And put it in the refrigerator so that the cream grabs (for about 30 minutes).

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