Banana cake with caramel
Description
The baked treat is easy and quick to make. Children will especially enjoy the caramel-banana cake—they love eating the top of the dessert. To keep it from tasting too cloying, serve it with unsweetened hot drinks. You can serve it with tea or coffee.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Whisk the chicken eggs with salt and 1 cup of granulated sugar until light and fluffy, about 3–5 minutes. Then gently fold in the wheat flour to make a sponge cake batter. Preheat the oven to 180°C.
- 3
Step 3
Spread the batter into the pan, level the surface, and place the pan in the oven for 20–25 minutes, baking the sponge until golden brown. Then remove the pan, turn it on its side, let the bake cool, and carefully remove the pan from around it.
- 4
Step 4
Cut the sponge cake horizontally into three or four pieces.
- 5
Step 5
Mix or whip the sour cream with sugar and thickener for sour cream or for cream.
- 6
Step 6
Peel the bananas and cut them into slices. Spread sour cream frosting on each cake layer, then arrange the sliced bananas on top. Continue until the cake is filled to the top. Chill the assembled cake in the refrigerator for at least 30–40 minutes. Brush the top layer of bananas with lemon juice so they do not darken.
- 7
Step 7
Cook caramel from sugar, water and citric acid for about 4–5 minutes.
- 8
Step 8
Spread warm caramel over the top of the dessert. Then decorate as desired. Bring the cake to the table—the caramel on the chilled dessert will set in literally a minute.