Ingredients :
- 50 g granulated sugar (about 1/4 cup) (A)
- 100 ml water (about 1/2 cup) (A)
- 2 tsp Grand Marnier
- 3 eggs at room temperature
- 70 g cake flour
- 70 g granulated sugar (1/3 cup) (B)
- 2 Tbsp milk
- 200 ml heavy cream
- 3 Tbsp granulated sugar (C)
- 1 Tbsp unsalted butter (D)
- 2 Tbsp granulated sugar (D)
- 1 Tbsp water (D)
- 30 g mixed nuts
Method :
- Preparation: Preheat oven to 360F. Place parchment paper on a 9.5 inch × 11 inch square pan. Make a syrup for a cake: In a milk pan, melt the sugar (A) in the water (A) over low heat. When it cools, add the Grand Marnier.
- In a milk pan, put sugar (D) and butter (D) and water (D) over low heat. When it turns a caramel color, turn off the heat and add the nuts. Spread the caramel nuts on parchment paper. Let it cool and when it"s rock solid, chop it!
- In a big bowl. Combine the eggs and sugar (B), and beat it with a electric mixer until it becomes a dense foam.
- Fold in sifted flour with a spatula 1/3 at a time until it"s smooth. Add milk and gently mix.
- Pour the batter into the pan. Lift and drop the pan on the counter to pop the air bubbles.
- Bake for 10 minutes. Remove from the oven, upside down onto parchment paper. Let it cool.
- Add the sugar (C) to the heavy cream then whip it. Slice the banana.
- Cut the cake and place in a dish. Brush syrup on the cake and cover with whipped cream.
- Place bananas on top. Repeat in layers, scattering caramel nuts on the top.
- Ta-da! Scoop it out as you like!
- You can also use a cookie cutter and layer the cake like this.
- Or, you can also put it into a small jar. Good for a gift.
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