1. Tapi: 60 grams of butter, 1 gram of salt, 20 grams of caster sugar, and vanilla seeds. Beat together until the color turns white. Add 20 grams of egg liquid and mix well.
2. 13 grams of almond flour, 67 grams of low flour, and 17 grams of high flour, sift into the mixture, mix well with a spatula and put it into a fresh-keeping bag, squeeze and chill for 1 hour
3. When the tapi is loose, start making almond klimt: 30g butter, 20g caster sugar, 0.5g salt and stir together until the color turns white. Add 25g of egg liquid and mix well.
4. Sift in 30 grams of almond flour and mix evenly with a spatula. This is Almond Klimt, set aside
5. Make cheese filling: 30 grams of softened cream cheese and 15 grams of sugar, mix well, add 24 grams of egg liquid and mix well
6. Add 2 grams of low powder and mix well. Add 60 grams of whipped cream and mix well.
7. The cheese filling is ready, take out the refrigerated tartare from the refrigerator, and put a layer of plastic wrap on the chopping board, and roll it into a mold with a rolling pin.
8. Then carefully spread it on the mold and scrape off the excess tapi with a rolling pin
9. Use hairpins to make holes on the tartare, spread the foil weights on the top of the tartare, and bake at 170 degrees for 15 minutes
10. After roasting, take it out and let it cool to make caramelized bananas: Cut the bananas into small pieces. I also cut them in half. You can cut them in half.
11. Put 60 grams of granulated sugar in the pot, turn it into caramel color over medium heat, add 15 grams of butter, change the heat to low
12. Add the sliced banana and roll it around, then add rum, turn off the heat
13. Spread a thin layer of Almond Klimt Caramelized Bananas on the bottom with a spoon
14. Fill the gap with cheese filling and put it in the middle of the oven at 170°C for about 40 minutes. Let cool.
Tips:For this recipe, I made two rectangular towers, one large and one small!
The table of materials looks too complicated, if you like it, it’s clearer to see the materials in the steps!
