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Banana Caramel Shortcake

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A soft moist sponge cake filled with caramel and banana and covered with caramel cream ♥ 
This easy and super delicious cake recipe is from Pook of Dailydelicious. I am a big fan of her. She is very friendly and always answering everybody's questions regarding the recipe she posted.
My husband hates banana but he super loved this cake. My sister enjoyed it as well. I just made few adjustments though, instead of chiffon cake as the original recipe calls for, I made my favorite sponge cake. I also lessen the quantity of caramel as I don't like too sweet. Perfect sweetness and the salty caramelized nuts add a nice different crunchy texture to it. 
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banana caramel shortcake - recipe adapted fromDailydelicious

sponge cake
150g eggs
100g sugar
90g cake flour
15g unsalted butter
1 tbsp milk
1/2 vanilla pod, scrape the seeds
6 medium size bananas, 4 for filling, 2 for topping
superfine sugar for making caramelised banana 

  • Pre-heat the oven to 160C.
  • Line the base and side of the baking pan with parchment paper.
  • In a metal bowl beat eggs with hand mixer, add sugar at once and beat for 30 seconds. Placed it over the pan of hot water and beat on high speed for 1-2 minutes. If it's warm enough remove from hot water and continue beating.
  • Add vanilla seeds.
  • In a small glass bowl combine milk and butter then dip into warm water. Continue beating the eggs on high speed until the mixture is thick and pale and beaters leave a thin ribbon. Lower down the speed and beat the eggs evenly to set the texture.
  • Sift in flour and fold gently with spatula. Pour the pre-heated milk and butter to the batter, fold gently.
  • Once the batter become smooth, pour the batter into prepared baking pan, then drop the pan lightly on the counter to break big bubbles in the batter.
  • Bake at 160C for 23 minutes.
  • When it's done, drop the pan lightly to prevent shrinking. Invert the pan onto the wire rack and let cool completely.

basic caramel
200g sugar
2tbsp water
200ml whipping cream
1/4 tsp salt
  • Combine the sugar and water in a heavy saucepan and stir well to mix. 
  • Put the cream and salt in a second small saucepan, stir to combine (or put in the microwave proved measuring cup). 
  • Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. 
  • Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge, add it to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan. 
  • Pour the diluted caramel into a medium bowl and cool it to room temperature.

caramel whipped cream
75 g sugar
1/2 tsp water
2 cups whipping cream
1 tsp vanilla extract
  • Combine the sugar and water in a heavy saucepan and stir well to mix. 
  • Put 1/4 cup of the cream in a second small saucepan. 
  • Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelise-you’ll see a few wisps of smoke coming out of the sugar. 
  • Reduce the heat to low and stir occasionally so that the sugar melts and caramelises evenly. 
  • Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). 
  • Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge, add it to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan. Pour the diluted caramel into a medium bowl and cool it to room temperature.
  • Stir in the remaining whipping cream and the vanilla and chill until you are ready to finish the cake.

assemble
  • Whip the caramel whipped cream until soft peaks formed.
  • Slice cake into 3 layers.
  • Place 1 layer in the cake ring (it's easier to use cake ring ^^), drizzle with basic caramel sauce, then spread the caramel cream over the caramel sauce, place the banana slices on the caramel cream and spread the caramel cream on top. Place another layer on top and repeat the process, then finish with another layer of cake. Press slightly, and spread thin layer of caramel cream on top then refrigerate for 30 minutes.
  • Remove cake ring and spread the rest of the caramel cream on top and side of the cake, refrigerate while you make the caramelised banana.
  • Cut the bananas into small rounds, sprinkle the superfine sugar on top, then use blowtorch to burn the top and side of the banana slices.
  • Decorate the cake with caramelised banana and drizzle caramel sauce on top, refrigerate until ready to serve.
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