Summary

Ingredients

• 1 cake base, (finished product, batter or shortcrust pastry)
• 4 tablespoon sugar, heaped up
• 4 ripe banana (s)
• 100 ml milk
• some lemon juice
• 300 ml cream, 400 is okay too
• 1 tablespoon syrup, e.g. chocolate or coffee
• 1 bar bitter chocolate
• 1 pack chocolate flakes

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Instructions

1. The recipe is enough for a large cake base or 12 small tartlets.
2. Peel 2 of the bananas and puree them with the milk and a little lemon juice. Prepare the cake base.
3. Distribute the sugar evenly in a small pan with a splash of lemon juice, heat over medium heat and melt while stirring. When you have golden yellow caramel in the pan, add the banana milk (be careful, this can splash!). The caramel solidifies suddenly due to the cold milk, so keep stirring until the caramel is liquid again and the mixture is golden brown.
4. Then distribute the mixture over the cake base and smooth it out if necessary.
5. So that you don`t have to throw away the pan because of the caramel, you bring water to the boil in a kettle and put it in the still hot pan and put it back on the stove. Bring the water to a boil and then pour it away. DO NOT rinse with cold water, otherwise the pan will warp!
6. Put the cake base in the refrigerator or freezer to let the banana toffee cool down. Meanwhile, whip the cream until stiff (possibly with cream stiffener if it doesn`t work without it - like me -) and pull the syrup underneath, preferably so that a marble effect is created.
7. Then you peel the remaining 2 bananas and cut them diagonally into slices. Then spread the banana slices on the cake base and put the cream on top. Pass this on and sprinkle the dark chocolate grated over it.
8. Tip: You can simply put the chocolate lengthways on the worktop in front of your stomach and use the back of a knife to grate it down.