Banoffee Cake

Name: Banoffee Cake
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 eggs; 100 g powdered sugar; 60 g flour; 70 g potato starch; 1 tsp vanilla sugar; 1 tsp baking powder; 4 bananas; 1 tsp fresh lemon juice; 400 ml double cream; 1 tsp vanilla sugar; 400 g caramel sauce or dulce de leche; 25 g dark chocolate; 150 g crunch chocolate confectionary (for example Maltesers or M&M’s)

Banoffee cake is an enticingly tasty cake that’s perfect for any party and can be topped in several creative ways. Adding crispy chocolate as a topping helps to balance the soft, fruity filling.

Ingredients

Cake base

Eggs	4
Powdered sugar	100 g
Flour	60 g
Potato starch	70 g
Vanilla sugar	1 tsp
Baking powder	1 tsp

Filling and frosting

Bananas	4
Fresh lemon juice	1 tsp
Double cream	400 ml
Vanilla sugar	1 tsp
Caramel sauce or dulce de leche	400 g

Garnish

Dark chocolate	25 g
Crunch chocolate confectionary (for example Maltesers or M&M’s)	150 g

Instructions

Preheat the oven to 175°C.
Beat the eggs and sugar until fluffy. Mix the flour, potato starch, powdered sugar, vanilla sugar and baking powder in a bowl before folding them into the egg batter.
Pour the batter into a greased cake tin, around 24 cm in diameter. Bake in the lower half of the oven for roughly 30 minutes before allowing to cool. Split the cake into three slices.
Mash the banana and add the lemon juice. Whip the cream and vanilla sugar into a thick cream.
Spread caramel sauce, vanilla cream and mashed banana on two of the cake slices, making sure to save a third of the cream and caramel.
Layer the cake slices, before spreading the rest of the cream and caramel on top of the final slice and topping off with caramel sauce. Roughly crush the dark chocolate and crunchy confectionery before sprinkling over the cake.