Caramel Banana Mousse Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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One of my favorite dessert…Bananas, whipped cream, caramel over a chocolate cake layer. Enjoy!! Ingredients:
1 23cm chocolate sponge cake |
1 1/2 tsp gelatine |
3 tbsp cold water |
2 cups heavy cream |
4 tbsp powder sugar |
2 ripe banana, mashed |
2 bananas, sliced |
caramel topping |
1/2 cup sugar |
2 tbsp unsalted butter |
1/4 cup heavy cream |
Directions:
1. In a small heatproof bowl, sprinkle the gelatine over the cold water and leave for 5 minutes until spongy. Set the bowl over a small saucepan with simmering water and stir until the gelatine dissolves. Set aside to cool.
2. In the same time, beat the heavy cream and the powder sugar until peaks form. Add the cooled gelatine and beat until only combined. Fold in the mashed Bananas until combined.
3. Split the chocolate sponge cake horizontally. Set the base of the cake in a 23cm spring form cake ring. Arrange sliced bananas over the top, pour over the cream filling and smooth the top with a spatula. Chill for 3-4 hours
4. To make the caramel, melt the sugar in a heavy saucepan over a very low heat until deep brown color, add the butter stirring constantly . Remove from heat and add the cream gradually stirring until combined. Let to cool completely and pour over the top
5. Of the chilled cake making some swirls with a skewer for a decorative pattern. Best served at the same day.
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