Banana cake with salted caramel and crystal. Banana caramel chocolate mousse cake. A very basic recipe

Hi all. Today I want to tell you how to make a super delicious filling for sponge cakes or rolls. Bananas, who doesn't love them? However, many are afraid that they will darken in the filling. So, if you are also afraid of this or are simply looking for a recipe for an unusual topper, this article is for you.

In general, I admit, I really love bananas in cakes; they add incredible tenderness to the sponge cake. There is already one recipe on the blog, there are bananas in the layer, this cake is incredibly easy to prepare and also incredibly tasty. By the way, the bananas in it were fresh.

According to my idea, this time I wanted to caramelize the bananas, thus soaking the sponge cake itself with this caramel syrup. It turned out really juicy and tasty.

So, how to prepare caramelized bananas for a cake at home, recipe with photos step by step.

Ingredients:

1. 3−4 bananas
2. 100 gr. Sahara
3. 50 gr. butter
4. 50 gr. water

Preparation.

First, let's prepare the bananas themselves, peel them and cut them into pieces, don't chop too much, otherwise the mass will turn into puree, leave one and a half to two centimeter pieces.

We choose the thickest-walled dishes. Melt our butter in this saucepan.

Add sugar to the melted butter.

And, stirring occasionally, wait for the sugar to dissolve; by this time it should acquire an amber color. Be careful not to overcook, otherwise the sugar will burn and the mixture will taste bitter. The mass may come out in lumps, don’t be alarmed, then it will all come apart.

As soon as the sugar is melted, add hot water! water, mix. Be careful, the mixture will boil.

Add bananas and, stirring, simmer for 5 minutes.

I added another 50 grams of water, I wanted to get more liquid to soak my biscuit.

Remove from the stove and cool to room temperature.

I swapped the filling and cream in the cake, first placed bananas with caramel syrup, and then the cream. I soaked the sponge cake itself a little with cream, and after 6-8 hours, when the cake absorbed the syrup from the filling, it became simply delicious in taste.

This is how delicious my cake looked in cross section.

The cake turned out very tasty - in a layer, on top.

By the way, if you caramelize bananas in this way only in larger pieces, and maybe even whole ones, then it can be served as an independent dessert, supplemented with a scoop of ice cream.

Try it too. Kids will definitely appreciate this taste!

Bon appetit.

Girls and boys, hello! Happy holidays to all! I decided to quickly scribble you a recipe for caramel banana cake that I made a couple of days ago for our Christmas. For us it’s December 25th, remember? Everyone liked the cake, and even me, a person more than indifferent to caramel. The only one he didn't like was his youngest nephew, who doesn't recognize any kind of fruit in cakes. Well, I didn’t really focus on him. It’s completely impossible to please him, so I gave up on this disastrous task))

But for the rest of the family - ardent fans of caramel, led by my husband, this cake was not enough. As my son-in-law said on the second day of the feast: “Be thankful that I didn’t know that there was still cake left from yesterday. Otherwise you wouldn’t have found him.”

Moreover, the cake was 28 cm in diameter and quite tall, at least 3 kilograms.

Cake composition

And here we have the following composition:

⇒Vanilla sponge cake

⇒Chocolate sponge cake

⇒Coconut impregnation

⇒Salted caramel

⇒Caramelized banana

⇒Hazelnut-almond crispy praline

⇒Caramel cream with mascarpone

The chocolate sponge cake in boiling water added an unobtrusive chocolate note, the coconut liqueur in the impregnation added a slight exoticism (optional), and the nut praline added a pleasant crunch.

In general, everything is wonderful here - no matter what, as they say.

Caramel Cake Recipe

Ingredients:

For a 28 cm mold

For the vanilla sponge cake:

• eggs, room temperature - 225 gr.
• sugar - 140 gr.
• salt - 1 gr.
• vanilla sugar - 10 gr. (prefer with natural vanilla )
• flour - 75 gr.
• starch - 75 gr.
• butter - 20 gr.

For the chocolate sponge cake:

• sugar - 190 gr.
• vanilla sugar - 10 gr.
• flour - 130 gr.
• cocoa powder - 50 gr.
• soda - ¾ tsp.
• baking powder - ¾ tsp.
• salt - ½ tsp.
• egg, room temperature - 1 pc.
• milk, room temperature - 130 gr.
• vegetable oil, odorless - 65 gr.
• boiling water - 130 gr.

For the syrup:

• sugar - 100 gr.
• water - 100 gr.
• coconut liqueur, coffee liqueur or other alcohol of your choice - 25 g.

For the salted caramel:

• sugar - 140 gr.
• water - 43 gr.
• heavy cream 35% - 85 gr.
• vanilla extract - 1 tsp. (you can find Here )
• salt - ¼ tsp.

For the hazelnut-almond praline:

• hazelnuts, raw - 100 gr.
• almonds, roasted - 35 gr.
• sugar - 40 gr.
• vanilla sugar - 5 gr.
• powdered sugar - 45 gr.
• salt - 1 small pinch

For the caramelized bananas:

Bananas can be replaced with pear, quince or apple if desired, but they will need to be caramelized much longer until soft.

• banana - 1 pc.
• butter 2 tbsp.
• sugar - 2 tbsp.

For caramel cream with mascarpone:

• sugar - 275 gr.
• corn starch - 1 tbsp.
• salt - ¼ tsp.
• heavy cream 35%, cold - 500 gr.
• mascarpone - 250 gr.
• vanilla extract - 1 tsp.

Preparation:

Step by step photos making vanilla sponge cake can be viewed here.

1. Preheat the oven to 150º. Cover the bottom of a 28 cm diameter mold with baking paper.
2. Melt the butter and leave it aside to cool. We will need it at the very end.
3. In a separate bowl, mix flour and starch.
4. Place the eggs with a pinch of salt in the mixer bowl and beat everything together for 5-10 minutes at the penultimate speed (if you have a mixer of more than 500 W) and at the highest (if the mixer is 500 W and below). On my 500 Watt machine I beat at the highest speed for about 5 minutes.
5. When foam appears, gradually add sugar and continue whisking.
6. After 5-10 minutes, the eggs should turn into a fluffy bubbly mass of a light, almost white color.
7. Sift the flour and starch into the beaten eggs and gently mix with a metal slotted spoon or a silicone spatula using folding movements from bottom to top.
8. Separate a couple of spoons of biscuit dough into the bowl where we had flour, and add cooled butter into it. Mix the butter with the dough and add this mixture to the main dough, then lightly knead again until a homogeneous mass is formed. If you don't do this, the butter will simply settle at the bottom of the bowl and will be very difficult to mix into the dough.
9. Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes.
10. We check the finished sponge cake by pressing a finger in the center of the cake: if the shape of the sponge cake is restored after pressing, then the sponge cake is ready.
11. If the biscuit is ready, turn off the oven and open the door, leave the pan in the oven for 10 minutes. This technique will prevent the sponge cake from settling after baking due to a sudden change in temperature.
12. After this, remove the biscuit from the oven and leave it in the mold until it cools completely.
13. Remove the cooled biscuit from the mold, wrap it in film and leave it in the refrigerator overnight to stabilize.

Chocolate sponge cake in boiling water:

1. Preheat the oven to 170º.
2. Place all ingredients except water in a deep bowl in the order indicated and mix well until smooth.
3. Pour in boiling water and mix thoroughly again until smooth. The dough will be liquid.
4. Pour the dough into the mold in which the vanilla sponge cake was baked, after washing it first and without greasing it with anything.
5. Bake the biscuit at 170º for 40 minutes. We check the readiness with a dry skewer and if the biscuit is ready, then remove it from the oven.
6. Leave the biscuit in the mold until it cools completely, then take it out, wrap it in film and put it in the refrigerator overnight to stabilize.

Syrup:

1. In a saucepan, mix sugar and water and bring to a boil over moderate heat.
2. Add liqueur or other alcohol and cook for 1 minute.
3. Remove from heat, cool.

Salted caramel:

Hazelnut-almond praline:

Caramelized Bananas:

1. Cut the banana crosswise into not very thin slices.
2. Melt butter and sugar in a frying pan and add banana slices.
3. Caramelize for a few minutes until lightly browned, turn over and fry for a few more minutes.
4. Transfer to a plate or silicone mat and leave to cool.

Caramel cream with mascarpone:

Cake assembly:

Happy new year friends! All the best to you!

See you in 2019!

Olya Athenskaya

Helping you bake better

In Russia, we are used to eating bananas fresh, but there are many recipes for desserts and layers for cakes, which are prepared by frying this tropical fruit. In our article we will talk about making caramelized and caramelized bananas.

How to Caramelize Bananas for Desserts

Basic rules for preparing desserts:

• fruits should be taken slightly unripe and dense, only then the prepared dessert will look very beautiful;
• One banana makes 1 serving of dessert.

Bananas in caramel

To prepare a dessert from caramelized bananas, you don’t have to look for any special products: every housewife almost always has everything she needs on hand.

Ingredients required for two servings:

• two bananas;
• half a glass of granulated sugar;
• butter – 40 g;
• water – 2 tbsp. spoons;
• sesame – 10 g.

Take a thick-walled frying pan and put it on fire, pour in water and add butter and granulated sugar. After boiling, reduce the heat and cook the contents of the frying pan for seven minutes. At this time, peel the bananas, cut into round slices about one and a half centimeters thick and place in a frying pan, spreading evenly over the bottom so that the boiling mixture envelops each piece. The entire procedure for frying bananas takes no more than one minute.

Take a plate and place the prepared caramelized bananas on it, pour the caramel that remains in the pan on top, and sprinkle with sesame seeds. Instead of sesame seeds, you can use cinnamon powder, coconut flakes, pine nuts, or grate a small piece of chocolate.

With honey and cinnamon

To prepare you will need two bananas, one tablespoon of honey and the same amount of butter, a pinch of cinnamon and just a little salt. Peel the bananas and cut them into circles or into three or four pieces. Melt the butter in a frying pan, add honey and cinnamon with salt, bring to a boil and dip the banana slices into the syrup. Fry until the desired beautiful golden crust forms and transfer to a plate. Place a scoop of ice cream on the cooled finished dessert.

An exquisite dessert prepared for a romantic dinner can be made very quickly. Candles, soft soft music and beautifully decorated caramelized bananas on a plate with delicate colors.

Required ingredients:

• raisins 2 tbsp. spoons (the berries must first be filled with warm water for 1 hour);
• butter – 40 g;
• dark rum (liqueur or cognac) – 2 tbsp. spoons;
• granulated sugar – 15 g.

In a thick-walled frying pan, melt the butter, add sugar to it, mix the resulting mixture well, add raisins and peeled banana, cut lengthwise into two halves. Fry the banana until golden brown on both sides and pour in cognac, liqueur or dark rum. After a few minutes the entire mixture should caramelize. All that remains is to present everything beautifully for a romantic dinner.

With syrup

Your family will love this dessert with syrup. To prepare your favorite delicacy we will need: three bananas, a glass of sugar, raspberry syrup - 3 tbsp. spoons, 40 grams of butter, 4 tablespoons of water.

Place a thick-walled frying pan on the stove, add water, butter and granulated sugar. After boiling, reduce the temperature of the stove and cook the contents for 5 minutes, stirring continuously. After the mixture turns a light amber color, add raspberry syrup to it and mix well. Peel the bananas, cut them into two parts and dip them into the prepared caramel for one minute, place them on a plate and cool. That's all! Dessert is ready, call everyone to the table.

In the test

To prepare banana in dough, you need to knead shortbread dough, which is prepared from two bananas, 50 g. butter, 2.5 tbsp. spoons of wheat flour, 1 tbsp. spoons of sugar, 2 tbsp. spoons of coconut shavings. Pre-cool the butter in the freezer, then finely chop it with a knife, mix it with wheat flour and granulated sugar, grind the resulting mass into crumbs and add coconut shavings.

Place a cooking ring in the frying pan, and pour 0.5 tbsp into the bottom of it in an even layer. spoons of granulated sugar, and then put in finely chopped bananas and cover with crumbs of the prepared dough. Fry the entire contents for 2 minutes, during which time the sugar should turn into caramel. Then place the frying pan (it should be without a handle) for twenty minutes in a preheated oven. Place the prepared dessert on a plate, turning it over so that the bottom part with caramel is on top.

How to caramelize fruit for a cake

To prepare the cake, we bake two vanilla sponge cakes and prepare the filling from caramelized bananas.

Required ingredients for impregnation:

• bananas – 3 pcs.;
• half a glass of granulated sugar;
• butter – 50 g;
• half a glass of hot boiled water.

Cut the peeled bananas into slices no more than 2 centimeters thick. In a thick-walled frying pan, melt the butter and add granulated sugar, stir everything until you obtain a transparent golden caramel. Add hot water to the resulting mass, which begins to boil strongly. Place bananas in the boiling mixture and simmer for 5 minutes. Remove from heat and cool. We soak one cake layer with caramel syrup with bananas, and the other with cream filling, decorate the top with cream cheese.

Seven hours after soaking, the cake can be cut and tasted. It turns out to be the most delicate in taste.

We offer a second layer option for making a birthday cake. We bake the sponge cake and cut it in half, creating two identical cake layers. To prepare caramel, put 30 g of butter and half a glass of granulated sugar in a frying pan, which we bring to a boil with constant stirring. We peel six bananas, cut each fruit into 5 parts, place in boiling caramel, fry on all sides and place on a plate.

From the caramel remaining in the frying pan we prepare curd-yogurt cream, for the preparation of which you will need 0.5 kg of cottage cheese, 400 g of yogurt, ½ cup of milk and dissolved gelatin (1 teaspoon). Place all ingredients in a mixer bowl and beat well. In order to assemble the cake, we use a springform pan, on the bottom of which we place cling film and the bottom cake. To soak the crust, use half of the prepared cream, put caramelized bananas on top, on which we place the remaining cream. Cover the resulting structure with a second cake layer, and decorate the sides of the cake with fresh banana slices.

Now you need to decorate the top of the resulting cake. To do this, soak it in banana topping. To prepare it, you need to dissolve 1 teaspoon of gelatin in 30 grams of boiled water. Using a fork, puree the peeled banana and add 30 g of granulated sugar. Simmer the resulting puree for 5 minutes in a frying pan, cool and beat with a mixer along with the dissolved gelatin to obtain a homogeneous mass.

Thus, we prepared a topping that covers the top and sides of our product in an even layer. Place the finished cake in the refrigerator for 4 hours to allow the cream to harden. Now we remove the unnecessary cling film and you can set the table.

Banana in Chinese

In our country there are many restaurants and cafes specializing in Chinese cuisine. The image of Chinese dishes is growing from year to year, in addition, dishes are adapted to the tastes and habits of Russian guests.

We present a pleasant culinary surprise-compliment. A hit of southwestern Chinese restaurants is a delicious dessert of caramelized bananas (Xiangjiao Bass). In Russia, this dish became popular only because it is very unusual to eat. Banana pieces are carefully taken with Chinese chopsticks and dipped into a beautiful porcelain small bowl with chilled water. The top layer is immediately covered with a crispy crust, and a tender warm delicacy remains inside.

You can easily prepare this dish yourself in your home kitchen. For this purpose, you need three bananas, 3 tbsp. spoons of starch, 1 glass of refined olive oil for deep frying, 1 glass of granulated sugar, 1 teaspoon of sesame seeds, ice cubes. Peeled banana should be cut into narrow pieces 3 cm long or balls should be cut out of the fruit using a bar device - it will be very original.

Sprinkle banana slices evenly with starch. In a saucepan, heat the oil to 190 degrees and fry the pieces until golden brown. This process happens very quickly - no more than 1-2 minutes. When deep-frying, it is better to cook in batches of six pieces - no more. Place the fried, rosy pieces of fruit on a plate with paper towels to absorb excess oil.

It is necessary to prepare caramel - for this purpose, add granulated sugar to half a glass of water and stir constantly over low heat. After the sugar has completely dissolved, add heat under the saucepan for a strong boil and the appearance of bubbles, and then, without stirring, wait for the syrup to acquire a golden color and thicken.

Dip the prepared banana pieces into liquid caramel for literally a few seconds and place them on a serving dish in a beautiful mound, evenly sprinkling them with sesame seeds. Prepare a bowl of water and place ice cubes in it. The dessert is served hot, but to eat it, you need to dip each piece in cold water to harden the top layer. This is how we can treat our loved ones to Basa Xiangjiao caramelized bananas without leaving home.

According to reviews from restaurant visitors, the popular Chinese caramelized banana dessert is prepared in different establishments using the same technology, but in some establishments it turns out to be a very delicate dessert with excellent taste, while in others it turns out to be very hard, tasteless and inconvenient to eat.

To learn how to cook bananas in caramel, watch the following video.

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Praline: Prepare praline mass in the following way. Roast the nuts (kernels) and peeled almonds in the oven until golden brown; Remove the husks by rubbing the nuts between your palms. I use flaked almonds - they don't require peeling and coat the caramel better. Place the roasted nuts and sugar in a small (untinned) saucepan, place over low heat and stir with a wooden spatula until the sugar melts and turns a light yellow color. Carefully place the hot sticky mixture on a baking sheet lined with lightly greased foil and cool. After cooling, the mixture will turn into a hard glassy lump, which must be crushed in a mortar and passed through a meat grinder with a fine mesh several times. Skip the mixture the penultimate time, add cocoa powder to it (I didn’t use cocoa). Transfer the finely ground praline mass into a tightly sealed glass jar, from which you take the mass as needed.

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Biscuit: Preheat the oven to 200 C. Separate the white from the yolk. Beat the yolk with praline and hot water. Beat the whites with a pinch of salt into a stable foam. Now place the yolk mixture in a bowl with the whites and add flour. Gently but confidently mix and place the resulting dough into a mold (20 cm in diameter) lined with parchment. Bake for 8-10 minutes. Let it cool. Ideally, the biscuit should stand for 8 hours, then when cutting it will not crumble. Cut the biscuit into 2 parts.

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Bananas in caramel: Cut the banana into large pieces and place it in an empty mold (18 cm in diameter) to measure the required number of bananas. I got 5 bananas. We take another one, since during caramelization they will slightly decrease in volume. Place butter and sugar in a frying pan. As soon as the sugar dissolves, add bananas and fry for literally 30 seconds on each side. By the time you turn over all the bananas, you need to turn them over again to the next side. You need to fry on all sides. Set aside and let cool.

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Curd and yogurt cream jelly: I make “vanilla” sugar myself. To do this, I put a split vanilla pod in a jar of sugar. I also put all the used pods (without seeds, that is) in this jar. Dissolve gelatin in milk. Collect the caramel that formed when frying the bananas. Mix all the ingredients (including milk and gelatin) for the cream and beat with an immersion blender or in a food processor. It is better to beat with a blade attachment rather than a whisk, so the mass will be more homogeneous.

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Assembly: I cover the pan with parchment and the sides with cling film, so the cake will be easy to remove from the pan. Trim the biscuit along the edges to the diameter of the mold (18 cm). Do not throw away the trimmings. Set aside and let them dry while we prepare the cake. Place 1 sponge cake layer on the bottom of the pan. Now pour in 1/3 of the curd cream and put it in the refrigerator so that the cream sets (about 30 minutes). Store the remaining cream at room temperature so that it does not harden. Cut 1 large banana (it is listed in the ingredients for decoration) into slices 4-5 mm thick. We will use it to decorate the sides of the cake. Take the cake pan out of the refrigerator. Place fresh banana slices along the walls and fill the mold with caramelized bananas. Pour in the remaining cream. Carefully place the remaining cake on top. And put it in the refrigerator so that the cream sets (about 30 minutes).

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