Banoffee pai

6 servings
4 hours

How to make Banoffee share at home? First, prepare the necessary ingredients according to the list. It is better to start cooking with the base. Biscuits for the base are suitable for biscuit or sugar. It is better to take salty straws, so the taste will be more interesting. You can replace straws with the same amount of cookies.

Pre-melt and cool the butter.

Put the broken cookies into the blender bowl. Grind into fine crumbs.

Put the straws in the blender bowl and grind into crumbs. Crumbs can be as small as cookies, or they can be made a little larger.

Pour both kinds of crumbs into a bowl. Pour in the melted butter and stir to a moist crumb.

Pour the crumbs into a baking tin (Ø 16-18cm). It is better to pre-line the sides of the form with acetate film (so that the film fits tightly to the sides, grease them with vegetable oil).

Spread the crumb over the bottom and walls of the mold, forming high sides about 5-6 mm thick. Refrigerate the tin for 1-2 hours. It is better to form a cake immediately on a platter.

Now make the caramel. Sugar can take cane, like mine, or ordinary white.

Pour sugar into the saute pan, pour in the water. Place the sauté pan over a medium heat and cook while the sugar melts. Do not stir the sugar mixture, otherwise the sugar crystallizes! Just shake the sauté pan. When the sugar melts, maximize the heat and wait for the mixture to turn amber and thicken.

Remove the sauté pan from the heat, add the butter and warm cream and mix actively until smooth. Caramel should be thick enough. If desired, you can add a pinch of salt to the caramel during cooking. You get salted caramel. What if, after adding butter and cream, the caramel has liquefied a lot? You can put it on a slow heat and bring it to the boil again with constant stirring. Cook, stirring, until thickened.

Pour the caramel sauce onto the cake. Before that, you can slightly cool it.

For filling you need 2-3 bananas. Take bananas ripe, but not overripe, with a bright yellow skin without black dots.

Peel and cut the bananas into not-so-thick circles.

Place the banana circles on the caramel in 2-3 layers.

Now make the cream. For the cream, ordinary cheese cheese without additives (Almette, mascarpone, Hochland, etc. ) is suitable. If you wish, you can add a little icing sugar to the cream.

Whisk the cold cream with a mixer until dense peaks.

Add the curd cream cheese and whisk again until smooth. You don't need to beat for a long time, otherwise the cheese and cream will separate.

Transfer the cream to a pastry bag with a & quot; closed star & quot; attachment.

Deposit large rosettes from the cream on the banana layer. Put the banoffee pai in the fridge for 1 hour.

Remove the culinary ring before serving, decorate the cake with banana circles and mint. Enjoy your meal!