banane, miel aux leatherwood et manukah, caramel, chocolat noir,
Posted August 2, 2009on:
Banana cake layered with salted caramel mousse, dark chocolate glacage spiked with gorgeous leatherwood honey, topped with caramelised banana and accompanied by a 70% callebaut dark chocolate ice cream that sat on a bed of finely crumbed cinnamon streusel which is garnished with crushed candied cashews.
1. BANANA CAKE
- 198gm salted butter, softened
- 225gm caster sugar
- 2 large eggs (60gm each)
- 220gm AP flour, sifted
- 1 tsp baking soda, sift together with flour
- 1 tsp baking powder, sift together with flour
- 60ml whole milk
- 1/2 tsp vanilla essence
- 3 big bananas, roughly chopped half and mashed the other half.
- Preheat oven to 180 CELCIUS.
- Cream the butter and the sugar until really light and fluffy. You can see the butter turned an off white and the sugar has all been incorporated into the butter (no sandy texture).
- Add the eggs slowly.
- Mix in the milk and vanilla essence.
- Mix in both the mashed and chopped bananas. The reason here is to have the banana moisten the cake and to have the banana flavour, but also to have chunks of bananas that is lovely to bite into.
- Add in the sifted flour, baking powder and baking soda in batches.
- Incorporate the flour until just mixed. DO NOT OVER MIX! This is very important so you would not get a really hard cake.
- Pour into a lined or greased 8 inch cake tin. I used a round cake tin lined with parchment
- Bake in oven for 35 minutes or until skewer came out clean.
- Transfer to a line rack and let it cool completely.
2. SALTED CARAMEL
- 300gm dark brown sugar
- 335ml cream
- 85gm butter
- 1-1/2 tsp salt
- Just dump them all into a pot and bring to slow boil and whisk it intermittenly.
- Let cool.
- This yield 2 cups. More than enough for sauce and also for mousse.
3. CHOCOLATE GLACAGE
- 150gm cream
- 180g 70% dark chocolate
- 1 tbsp (15ml) honey (I used leatherwood honey from Tasmania)
- put all ingredients in a mixing bowl and melt over the bain-marie.
4. Caramel Mousse
- 1 cup (australian std cup) salted caramel
- 1 cup (australian std cup) cream
- 2-1/2 sheet gold quality gelatine sheet (this is 2gm each, which will equal to 5gm)
- Soak gelatine in ice water to soften. Then squeeze out all the excess water.
- Heat a small amount of caramel just enough to melt the gelatine. Put the gelatine pieces into the heated caramel and whisk thoroughly to incorporate the gelatine.
- Pour back the gelatin-caramel mixture back into the rest of the caramel and let cool but not set.
- Whip cream until soft peak.
- Gradually fold in caramel into the cream.
- Refrigerate mousse until almost set. Firm but not runny.
- Trim the crust and sides of your cake.
- Divide cake into 3 layers (although I only did 2, it is much better to divide them into 3).
- Spread mousse onto the first 2 layers and also leave some mousse to filled the side. Smooth mousse.
- Pour chocolate glacage over entire cake.
- Refrigerate until set.
Serve with reserved caramel sauce. Chocolate ice-cream optional. This is a decadent cake. W loves it. I had fun baking it and it was a fun using banana cake as the sponge rather than using normal sponge.