Welcome to our kitchen, where we’re about to embark on a delightful journey of flavors with our Caramel and Banana Cake! Whether you’re a seasoned baker or a kitchen novice, this recipe promises a sweet treat that will tantalize your taste buds.
History and Origins
The combination of caramel and banana in a cake is a culinary delight that has evolved over the years, blending the rich, buttery notes of caramel with the natural sweetness of ripe bananas. This fusion creates a dessert that has become a favorite in many households, offering a perfect balance of flavors and textures.
Tools, Ingredients, and Cooking Details
- Mixing bowls
- Whisk or electric mixer
- Baking pans
For the Salted Caramel Cream:
- 400 gr sugar
- 225 gr cream
- 4 gr salt
- 170 gr butter
For the Sponge Cake:
- 125 gr brown sugar
- 125 gr common sugar
- 5 eggs
- 1 pinch of salt
- 250 grams flour
- 125 cc milk
- 80 grams butter
- Vanilla essence to taste
- 3 ripe bananas
Procedure for Butter and Milk Cake
- Melt the butter and add the warm milk. Keep at room temperature.
- Beat the sugars with the eggs and salt until reaching the ribbon stage. Add the sifted flour and flavor with vanilla.
- Separate a small part of the batter, add the milk, and once incorporated, mix it into the rest of the preparation.
- Place banana slices on the base of a cake pan covered with silicone paper. Pour the batter over the bananas.
- Cook in a preheated oven at 170°C for approximately 10 minutes.
- Remove from the oven and let it cool.
For the Whipped Cream
- 500 grams cream
- 50 gr powdered sugar
- 1 tbsp powdered milk
- 1 cap vanilla essence
Beat the cream with powdered sugar and powdered milk until it reaches a Chantilly consistency.
- Caramel cream (from the first step)
- Sugared nuts
- Assemble the first layer, fill with whipped cream, and make buttons with the caramel cream. Sprinkle with caramelized nuts.
- Repeat the process for the second layer.
- Leave the cake semi-naked. Cover the surface with the caramel cream and decorate with caramelized nuts.
Top 4 Mistakes People Usually Make and How to Avoid Them
Mistake 1: Overcooking the Caramel
To avoid this, monitor the color closely and cut the cooking with very hot cream gradually.
Mistake 2: Incorrect Butter and Milk Cake Consistency
Ensure the butter and milk mixture is kept at room temperature to maintain the proper consistency of the cake.
Mistake 3: Skipping the Banana Slices in the Base
Don’t forget to arrange banana slices on the base of the cake pan before pouring the batter for added flavor and texture.
Mistake 4: Neglecting Cooling Time
Allow the cake to cool adequately after baking to achieve the desired texture and taste.
FAQ – Frequently Asked Questions
Q1: Can I use a different type of sugar for the cake?
A1: While the recipe recommends brown and common sugar, you can experiment with other sugars, keeping in mind the flavor may vary.
Q2: Can I substitute the cream in the caramel?
A2: Yes, you can try alternative creams, but the original recipe with the recommended cream provides the best results.
Q3: How long does the cake need to cool after baking?
A3: Allow the cake to cool for at least 3 hours to achieve the desired texture.
Q4: Can I omit the nuts?
A4: While sugared nuts add a delightful crunch, you can omit them if you have nut allergies or prefer a nut-free version.
Q5: Can I freeze the cake?
A5: Yes, you can freeze the cake, but it’s recommended to consume it within a reasonable time for the best taste and texture.
Congratulations! You’ve now mastered the art of creating a decadent Caramel and Banana Cake. Share this delightful treat with your loved ones, and let the sweet aromas fill your kitchen. Happy baking!