Banoffee Cake, originated in the UK in the early 70's, since then it has evolved into a Banoffe Pie, starting with a lovely crisp shortbread like pastry case then filled with toffee, banana and cream and grated chocolate, it is just as delicious!
I much prefer the cake version, the delicate, light sponge made with a hint of banana and with the combination of all the other flavours - marry together to make an wonderful dessert for any occasion.
The Banoffee Cake becomes a little tower as you begin to assemble the other elements.
The first step to enrich this light sponge is to start by putting a layer of Toffee Sauce. The Toffee Sauce is very important to the overall texture and flavour.
I much prefer the cake version, the delicate, light sponge made with a hint of banana and with the combination of all the other flavours - marry together to make an wonderful dessert for any occasion.
The first step to enrich this light sponge is to start by putting a layer of Toffee Sauce. The Toffee Sauce is very important to the overall texture and flavour.
The rich smooth toffee sauce is made up of ingredients such as Golden Syrup, Cream & Brown Sugar.
Second part of the creation is the sliced banana, followed by vanilla cream. I like to go all out and put more sauce again before it is crowned with another layer of sponge, topped with vanilla cream and toffee sauce.
Second part of the creation is the sliced banana, followed by vanilla cream. I like to go all out and put more sauce again before it is crowned with another layer of sponge, topped with vanilla cream and toffee sauce.
It's to die for...
Serves 10 - 12 people
$45.00
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