banoffee cake

Last Recipes

banoffee cake

banoffee cake

banoffee cake
banoffee cake

Number of persons

1 can of sweetened condensed milk

150 g English shortbread biscuit

75 g butter

3 bananas

25 cl full cream liquid

1 tablespoon icing sugar

Bitter Cocoa

Total Time: 2 h
Preparation: 2 h
To prepare the "Toffee" (milk jam):
It is possible to prepare it up to a week in advance. In a pressure cooker, immerse the can of sweetened condensed milk from which you will have previously removed the label. Close, put on the fire and from the pressurization (1st whistle) count 45 minutes. Then remove from the heat, let the pressure escape and open but do not empty the water or remove the can, let cool as it is, can in water. Once it has cooled down, you can open the can and transfer the toffee to a jar of jam for example.
For the preparation of the Banoffee :
Place the cream, a salad bowl and a whisk in the fridge in preparation for the whipped cream.
Blend the biscuits until you obtain fine breadcrumbs.
Melt the butter (in the microwave) and mix it with the biscuit powder.
Spread the mixture in the bottom of a pastry circle or a 22 cm springform pan and press it down.
Place in the refrigerator for at least 30 minutes.
Spread the toffee on the hardened biscuit layer. Personally, I only put the 2/3, a little more, of the box but it depends on the gourmets!
Cut the bananas into generous slices. Place them in an even layer, without superimposing them, on top of the milk jam.
Whip up the whipped cream, halfway through, add the icing sugar.
Spread the whipped cream evenly over the bananas.
Refrigerate for at least one hour.
Just before serving, sprinkle with bitter cocoa.
And enjoy! (After a light meal, of course...)

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