Ingredients for the base layer:
Ingredients for the caramel filling:
Ingredients for the top layer:
Mix the melted butter with the crushed biscuits.
Spoon the crumbs into the base and refrigerate for 10-15 minutes.
For the caramel you need to mix the sugar with the water and let it caramelize over slow fire.
When golden brown add the butter and mix until well incorporated. Add the condensed milk and let it boil for a minute stirring continuously.
Spread the caramel over the base biscuit. Let it cool and then refrigerate for 1 hour or until ready to serve.
Clean and cut the bananas in thin slices, then place them over the caramel.
Beat the fresh cream with the sugar. Add the whipped cream over the bananas, then the grated chocolate on top.
That's it: your cake is ready.
Enjoy!
The original recipe can be found here
- 200 grams of digestive biscuits
- 100 grams of butter
Ingredients for the caramel filling:
- 100 grams of sugar
- 2 spoons of water
- 100 grams of butter
- 350-400 grams of condensed milk
Ingredients for the top layer:
- 200 grams of fresh cream
- 2 bananas
- 1 spoon with sugar
- grated chocolate
Mix the melted butter with the crushed biscuits.
For the caramel you need to mix the sugar with the water and let it caramelize over slow fire.
When golden brown add the butter and mix until well incorporated. Add the condensed milk and let it boil for a minute stirring continuously.
Spread the caramel over the base biscuit. Let it cool and then refrigerate for 1 hour or until ready to serve.
Clean and cut the bananas in thin slices, then place them over the caramel.
Beat the fresh cream with the sugar. Add the whipped cream over the bananas, then the grated chocolate on top.
That's it: your cake is ready.
Enjoy!
The original recipe can be found here
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