Banoffee Salted Caramel Cake

Overview
Ingredients
18 items
Directions

BANOFFEE SALTED CARAMEL CAKE – Thue ultimate treat for a special occasion or simply celebrating life! Layers of banana sponge, salted caramel and cream cheese frosting – YUM

Enought to spoil 12 people!

BANANA CAKE

360 g cake flour

17,5 ml baking powder

2 ml salt

5 ml ground cinnamon

250 g soft brown sugar

3 eggs

120 g Greek style yoghurt

180 ml sunflower oil

5 mashed, ripe bananas mixed with 30 ml lemon juice

CREAM CHEESE FROSTING

150 g butter, at room temperature

100 g icing sugar

200 g full fat cream cheese (must be cold)

1 ml Vanilla seeds

SALTED CARAMEL SAUCE

200 g caster sugar

80 ml cold water

125 ml warm cream, it must be almost at boiling point

80 g butter

5 ml flaked sea salt

Vanilla

TOPPING

Sliced banana

Chocolate shavings (optional)

TO MAKE THE CAKE: Preheat your oven to 170°C and grease and line 3 X 20 cm cake tins with baking paper.
Sift together the flour, baking powder, salt and the cinnamon.
In another bowl combine the eggs and the brown sugar and beat until light and fluffy. (use a stand mixer if possible). Mix in the Greek style yoghurt, oil and the vanilla, then add the mashed banana and lemon juice.
Gently fold in the dry ingredients to make the batter – do not overmix the batter.
Divide the batter between the prepared cake tins and bake for about ±20 minutes or until a skewer inserted comes out clean.Cool the cakes completely
TO MAKE THE CARAMEL SAUCE: Dissolve the sugar in the 80 g water over low heat. Make sure all the sugar has dissolved. Allow to cook until a deep amber caramel forms. Remove from the heat.
Add the hot cream and whisk until smooth.Add the butter and mix well.
Cool, then add the vanilla and salt.
TO MAKE THE CREAM CHEESE FROSTING: Add the icing sugar and butter into the bowl of your mixer. Beat on high speed to cream the mixture until light and airy.
Add the cream cheese and beat until smooth.
TO ASSEMBLE THE CAKE: Spread the cake layers with cream cheese frosting and drizzle each layer with ±30 ml of the caramel sauce.
Stack the cake layers and allow to set in the fridge until it is firm. Cover the cake with the rest of the frosting and drizzle over the salted caramel sauce. Garnish with more frosting and banana slices. Add chocolate shavings of shards (optional)

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