Caramel Nut Banana Cake

Caramel Nut Banana Cake

1. First make the chocolate cake body, add two egg whites with sugar and beat until it is firm and shiny.

2. Beat the egg yolks, add to the whipped egg whites, cut and mix evenly with a spatula.

3. As shown

4. Sift in low-gluten flour and cocoa powder

5. Use the mixing method to mix until there is no dry powder

6. As shown in the state

7. Preheat the oven to 180 degrees in advance. The preheating of this oven is very fast, you can start preheating after the batter is made.

8. Cut cashews into fine grains and reserve

9. Use the Sanneng 7066 flower mouth, put it into a piping bag, and squeeze out a long strip and a round gasket. Sprinkle diced cashew nuts on the side of the cake.

10. Sift a layer of powdered sugar on the surface of the cake so that a caramel crust will be produced during baking.

11. Expand in the oven

12. Put the baked cake slices on the grid to cool down

13. Place the cake slices close to the mold, and put the cake slices at the bottom. Brush the rum mixture on the cake slices with a brush

14. Started making caramel hazelnut mousse. Cut the chocolate into the pan. My Fafna 45% milk chocolate.

15. Gelatine soaks softly and reserve

16. Put the sugar in the pot, add a little bit of water, and slowly cook until caramelized.

17. Heat the caramel with whipped cream and set aside.

18. After cooking until dark brown, add light cream, be careful of splashing the caramel liquid, mix well, and form a caramel sauce. The caramel must be cooked thoroughly until it is charred, so that it will have a slight bitter taste

19. Pour the prepared caramel sauce into the chocolate, stir to melt

20. Add the soaked gelatin and stir well

21. Add sugar-free hazelnut paste and mix well

22. Stir the smooth caramel hazel jam and let cool for later use

23. Beat the whipped cream to 7 and distribute. You can whip the whipped cream for the two mousses together. This is more convenient

24. Take 80 grams of whipped cream and mix with the caramel sauce after cooling.

25. Stir it into a smooth mousse paste. So fragrant

26. Pour it into the mold with the cake slices and shake it to eliminate bubbles.

27. The middle pad tricks the cake slices into brushing sugar and wine liquid, then puts them on the mousse, and puts them in the refrigerator to solidify.

28. Start making banana mousse. Slice the banana, add lemon juice, and break it with a stirring stick. I just crushed it with a spoon

29. Add caster sugar and soft gelatine, add over water until melted.

30. Add the pre-whipped whipped cream and stir into a banana mousse.

31. Take out the refrigerated mousse from the refrigerator, pour about half of the banana mousse, and then put sliced bananas on the mousse.

32. Pour in the remaining banana mousse and shake the surface. I put a few drops of hazelnut jam on the surface of the uncured mousse and use chopsticks to pull out the stripes, like in the refrigerator.

33. After the surface has solidified, pour the gelatin rum mixture for the mirror surface.

34. Caramel nuts for surface decoration. The steps for making caramel sauce are the same as above. After the caramel sauce is done, add nuts, wrap it in the caramel sauce, and then take it out and place it on oil paper or a glass plate. Be careful not to stick, otherwise it will be difficult to separate the caramel after it hardens.

35. Banana slices for surface decoration, slightly burnt the surface with a spray gun

36. Use a spray gun to spray a circle on the mold and decorate at will after demoulding.

37. I also put a few dried blueberries

38. section

Tips:

When cooking the caramel, be careful not to let the caramel sand.