Lola, author of Loleta, Food Life&Market , brings us a recipe that, if you don't watch out, will become an addiction in your home. It's the traditional recipe for banofee , with a biscuit base and banana core, caramel and cream. I know, if you're thinking about summer it's not the most appropriate thing to do, but what the heck, summer is still a long way off and one day is one day!
This is one of the cakes that makes my husband smile at home. He doesn't have a sweet tooth. He's not a dessert person, but he has three that he would kill for, and this is one of them.
Banofee is a cake made from the words banana and toffee, so it's basically a cake that has banana, a creamy toffee and whipped cream to finish. Its origin is English but we love it wherever we know it. So I hope you like it as much as we do at home.
Le Creuset non-stick removable pan and Miyabi Japanese Damascus steel knife
Ingredients
For the toffee:
- 250gr of white sugar
- 80gr of butter
- 200ml of liquid cream at room temperature
For the cake:
- 400gr of digestive type biscuits
- 80gr of butter
- 4 bananas
- 500ml of liquid cream with at least 33% fat
- 3 tablespoons of icing sugar
- 1 teaspoon pure vanilla extract
- 50gr of dark chocolate
Preparation
- In a saucepan, boil the sugar with 80ml of water. When the water has evaporated and the sugar has a golden colour, remove from the heat and gradually add the liquid cream. You have to be very careful and do it little by little because it can jump when it is very hot.
- Return to the heat and let it cook until it thickens. Then remove from the heat and add the butter cut into pieces. Allow to cool.
- Meanwhile, crush the biscuits and melt the butter. In a large bowl , mix well. Grease the 24cm Le Creuset non-stick springform cake tin and cover with the biscuit and butter mixture. Place in the fridge.
- Cut the bananas into slices about half a centimetre thick with a knife and cover the bottom of the mould. Return to the fridge.
- Using a Miyabi Santoku knife , finely chop the chocolate into shavings. Set aside.
- Using an electric whisk or a KitchenAid mixer , whip the cream with the icing sugar and vanilla without allowing it to be completely whipped. We want a creamy texture.
- Once the cream is ready, remove the mould from the fridge. Cover with the toffee (it should be at room temperature so that the cream doesn't fall), and then with the whipped cream.
- Finish with dark chocolate shavings and refrigerate for at least two hours before serving. When you cut it, the toffee will cover the bananas and biscuit. A total delight.
Miyabi Damascus steel Japanese knife and Le Creuset removable non-stick pan base
Comments
Claudia said:
Oh Maite, qué pena! Hacer nata tiene su qué… usaste nata con alto contenido graso? Batir a velocidad elevada y que la nata esté muy fría es el otro gran qué para mantenerla arriba.
Claudia said:
Hola Cristina, qué alegría escuhcarte! :) Es un vicio de tarta, sin duda. En cuanto a pegarse, has probado con mantequilla y harina espolvoreada? Con spray desmoldante sino? Usaste un molde antiadhenrete? Escríbeneos sino a tienda@claudiaandjulia.com y miramos el qué. Un saludo!
Maite said:
Hice la tarta ayer. Hoy la hemos comido y los comentarios han sido de muy rica! Pero la nata se bajaba, no sé si por estar poco montada ( que es lo que recomendaba la receta) o porque necesita un estabilizante. Así que la vista una vez repartidas las porciones no era demasiado bonita.
cristina said:
Hice la tarta, ¡espectacular, increíble, deliciosa…!. Me faltan calificativos. La segunda tarta más rica que he comido en mi vida. Pero tuve un problema, la base de galletas se pegó de tal forma a la base del molde que era imposible cortarla para servirla. ¿Alguna sugerencia para evitarlo?. Gracias.