Banoffee cake
10 servings
50 minutes
Banoffee cake is a true masterpiece of British cuisine, born in the 1970s in England. Its name comes from the combination of two main ingredients: banana and toffee. The delicate crumbly base soaked in fragrant butter creates the perfect texture for the rich layer of caramelized condensed milk and fresh bananas. The pinnacle of this delight is the airy whipped cream generously topped with chocolate shavings, adding an exquisite depth of flavor. This dessert embodies sweet harmony: soft, creamy, with subtle notes of vanilla and chocolate. It is perfect for cozy family tea times or as an elegant finale to a romantic dinner, leaving behind a warm feeling of satisfaction and happiness.
1
Place baking paper at the bottom of the detachable mold.
2
Mix the crumbs with melted butter and press the mixture into the bottom of the mold. Form the edges. Refrigerate for 20-30 minutes.
- Shortbread crumbs (streusel base): 300 g
- Butter: 100 g
3
Mix chopped bananas with boiled condensed milk and vanilla from pods. Place in the prepared mold and refrigerate for another 10 minutes.
- Bananas: 3 pieces
- Dulce de leche (boiled condensed milk): 250 g
- Vanilla pod: 3 pieces
4
Whip the chilled cream with powdered sugar and cream cheese. Beautifully cover the cake with cream and decorate with chocolate shavings.
- Extra-thick cream 48% fat: 200 ml
- Cream cheese: 200 g
- Vanilla icing sugar: 3 tablespoons
- Chocolate shavings (curls): to taste
5
Carefully remove the cake from the mold and place it on a serving plate.