Banana Walnut Cake | |
(A) | |
250g | unsalted butter-melted n cooled |
180g (the original recipe is using 250g) | castor sugar |
2tsp | vanilla essence |
(B) | |
4 large | eggs(grade a) |
(C) | |
4 large | ripe banana-mashed |
(D)-Sift | |
350g | all purpose flour |
4 tsp | baking powder |
1 tsp | baking soda |
A pinch | salt |
(E) | |
6 tbsp | buttermilk/yogurt |
Handful of | roasted chopped walnuts |
Caramel Sauce | |
1/2 cup | sugar |
1 cup | whiping creame |
Caramel Meringue Buttercream | |
100g | white egg |
135g | castor sugar |
227g | unsalted butter-anchor-cut into small pieces-but let it cooled |
1/2 quantity of | caramel sauce |
1 tsp | vanilla essence |
Mix (A) till well incorporated and add egg one at a time
Add mashed Banana
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Add (D) in 3 additions
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Lastly add (E)-pour into two greased 8" round pans
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Bake in a preheated oven 160C for 40 to 45 mins
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Melt the sugar
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When sugar has melt and has turn to amber colour-turn off the heat
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Pour cream bit by bit and stir till all incorporated
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Put back the pan on the stove and let the caramel simmer a little bit-remove from the heat
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Let it cool and pour into container and refrigerated.
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Combine the egg whites,sugar in the heatproff bowl of a standing mixer set over a pan of simmering water
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Whisk canstantly by hand until mixture is warm to the touch and sugar has dissolved
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Attach the bowl to the mixer fitted with whisk attachment-with medium to high speed-whisk until stiff and fluffy and glossy
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With lower speed add butter one at at time,mixing well after each addition-once all butter has been added,whisk in vanilla and caramel.
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Switch to paddle attachment-and continue beating on low speed until all air bubbles are eliminaated
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About 2 minutes-continue beating until the frosting is completely smooth.
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Cut the cake into 4 layers
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Spread the buttercream on the 1st layer of cake then drizzle the caramel sauce then top it with 2nd layer of cake
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Repeat the same process till the 4th layer of cake
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