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Caramelised Banana Dulce de Leche Cake
INGREDIENTS
6 x sheets of banana bread
Caramelised banana cream (Recipe 1 below)
Hazelnut chocolate crunch recipe (Recipe 2 below)
Duche leche tins or ganache
Vanilla crème Chantilly (Recipe 3 below)
Vanilla glazeMETHOD
Layer banana bread, banana cream and dulce de leche in a cake tin. Top off with Vanilla glaze, Chantilly crème and sprinkle the Hazelnut chocolate crunch on top. Slice up and serve!
1. Caramelised banana cream recipe
- ​600g sugar
- ​4000g bananas over ripe chopped
- ​3200g milk warmed
- ​1000g cream
- ​80g gold leaf gelatine soaked and drained
Method: Make a dry caramel, add bananas cook for 3 mins, add warm milk and cream simmer 8 mins
2. Hazelnut chocolate crunch recipe
- ​1500g Milk chocolate compound
- ​1500g Hazelnut paste
- ​600g Beurre noisette
- ​1500g milk crumble ( small in size pieces)
- ​1500g toasted slivered almonds chopped
- ​60g sea salt flakes
Method: melt chocolate, whisk in the hazelnut paste in, add beurre noissette and remainder of ingredients
3. Vanilla crème Chantilly recipe
- 40g gelatine leaf
- 6000g cream
- 7 vanilla beans scraped
- 1750g sugar
Method: Soak gelatine, bring cream sugar vanilla to 80c add gelatine, cool in fridge till set, whisk in the mixer til soft firm peaks.
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