Banoffee Mousse Cake 香蕉焦糖慕斯蛋糕

 

Banoffee Mousse Cake by Wing

This mousse cake is a perfect combination of the classic British banoffee pie and fluffy teacake.

Ingredients – banana almond teacake

• 3 eggs, separated
• 50g ground almonds
• 50g cake flours
• 3 over ripe bananas, mashed
• 1 tablespoon honey

Method

1. Heat oven to 160 degree centograde
2. Grease and line a 20cm loose bottom cake tin.
3. Place the egg yolks, honey and mashed bananas into a bowl and blend with an electric whisk for 2 minutes. Mixture will become light, smooth and fluffy, doubling in volume.
4. Add sifted flours and ground almonds to egg yolk mixture and fold through.
5. Whisk eggs whites until soft peak form.
6. Fold egg yolk and egg white mixture together with a rubber spatula.
7. Spoon mixture into cake tin and bake for 20 – 25 minutes.
8. Leave in tin for assembly of cake.

Ingredients – Caramel mousse

• 4 bananas, sliced
• 380g Nestle Top N Fill Caramel
• 3 teaspoons gelatin powder
• 200 ml whipping cream
• 1/4 cup boiling water

Method

1. Beat carmel sauce till smooth.
2. Whip cream to soft peak consistency.
3. Sprinkle gelatin powder in 1/4 cup boiling water until completely dissolved.
4. Beat dissolved gelatin into caramel sauce.
5. Fold cream into caramel, keeping it light.

Assembly of cake

1. Spread teacake base with a layer of Nutella and top with banana slices.
2. Pour mousse over bananas and place in fridge, allow at least an hour, best overnight to set.
3. Decorate with more whipped cream and chocolate flakes as desired.