1. Cut the butter into small pieces and soften it at room temperature, add sugar, salt, and vanilla seeds, and beat with an electric whisk until it becomes white and bulky.
2. Add egg liquid in portions and mix well.
3. Sift in the powder mixture and mix it with a rubber spatula.
4. Gently form a dough, cover with plastic wrap, and chill in the refrigerator to relax for 1 hour.
5. Take out the dough, roll out a rectangular slice, put it in a mold, shape it, and remove the excess dough; pierce some small holes on the surface with a fork, and chill and relax for 30 minutes. (Prevent bulging during the roasting process)
6. Put it in the oven at 180 degrees, middle level, upper and lower heat, bake for about 15 minutes, take it out and let it cool for later use.
7. Add salt and sugar to the butter and beat it with an electric whisk until it turns white.
8. Add egg liquid in portions and mix well.
9. Sift in the almond flour and mix with a rubber spatula until it is completely even and paste.
10. Mix the cream cheese and granulated sugar in a basin, heat it over water to melt, and stir until there are no particles.
11. After warming, add egg liquid and stir well.
12. Sift in low-gluten flour, add light cream and mix well.
13. Add 60 grams of granulated sugar to the pot, heat on medium heat until caramel-colored, change to low heat and add butter.
14. Immediately add the sliced bananas and coat them with caramel.
15. Cook the rum until the alcohol evaporates and then turn off the heat, about 1-2 minutes.
16. Pour almond kram into the tapi, and pack into caramelized banana segments.
17. Fill the gaps in the tower with cheese filling.
18. Preheat the oven to 170 degrees, and bake the middle layer for 40 minutes until the surface turns golden brown.
19. After taking it out, let it cool at room temperature after unmolding, put it in the refrigerator and cut into pieces to enjoy.
