Banoffee Cake- United Kingdom #17

Banoffee Cake- United Kingdom #17 
I'm back and ready to bake. I had a wonderful experience tasting cakes from other countries. Now, I will try some of them. The first one is a Banoffee cake, more commonly made as a pie, from United Kingdom. A sponge banana cake, with caramel and a butter cream frosting. I mean really, how can you go wrong?

Caramel Sauce (Make this 1st):  

150 g. sugar
50 ml. water
100 ml. heavy cream
75 g. unsalted butter

1. Combine sugar and water in a heavy-based saucepan over medium heat. Bring to a boil.
2. Reduce the heat and allow the mixture to simmer steadily for about 8-12 minutes, without stirring, until a golden caramel forms. (Watch closely).
3. Remove from heat and swirl the pan to encourage the sugar to caramelize.
4. Add cream and butter. Stir to form a smooth caramel. Set aside.

The Cake:

2 ripe bananas, mashed

4 T. creme fraiche

2 tsp. vanilla extract

175 g. unsalted butter at room temperature, plus extra for greasing the pans

350 g. sugar

4 large eggs

350 g. self-rising flour

1. Preheat oven 350F.
2. Butter, and line bottom with parchment paper, 2- 8" cake pans.
3. Mix together, in a bowl, mashed bananas, creme fraiche and vanilla extract.
4. In a mixer cream butter and sugar together until light and fluffy.
5. Add eggs, one at a time.
6. Alternating, add flour and banana mixture.
7. Pour into prepared pans.
8. Bake 30-35 minutes.
9. Cool in pans on racks. Then turn out to cool further.

Frosting:

125 g. cold unsalted butter
375 g. confectioner's sugar
4 T. milk
1 tsp. vanilla extract

1. In mixer, beat butter and confectioner's sugar until smooth.
2. Add milk. Beat until smooth.
3. Add vanilla extract.
4. Add 80ml. of the caramel sauce. Beat until well mixed.

• Spread 1/3 of the frosting on top of one of the layers.
• Place 2nd layer on top and spread the rest of the frosting on top and sides.
• Place slices of 3rd banana on top.
• Pour the rest of the caramel sauce over top allowing it to drip down the sides.

Results: A delicious, moist banana cake, with a very sweet frosting. I burnt my first batch of caramel. So watch it closely. I made my own self-rising flour--to 1 cup of all-purpose flour add 1-1/2 tsp. baking powder and 1/4 tsp. fine salt. It's very good. It's even better refrigerated.

Bottom Line: This looks a lot more complicated than it is. I will do this one again but make sure I serve it to people with a major sweet tooth.

ENJOY!!

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