100 g unsalted butter;
200 g of corn starch cookie.
01 teaspoon of vanilla extract;
01 teaspoon of baking powder;
01 teacup of sugar;
03 tablespoons of corn syrup;
½ tea cup of fresh heavy cream;
50 g unsalted butter.
700 g ripe dwarf bananas ripe and firm (about 04), cut into slices about 0,5 cm in height;
Gradually beat in the blender, the biscuit cornstarch until a crumbly. Pour into a bowl and add the butter broken into pieces. Work with the biscuit and butter with hands until dough is turned on. Cover the bottom and sides of a round shape with a removable bottom (about 22 cm diameter) smeared with the mass, making a lateral about 2,5 cm. Refrigerate for about 01 hours.
In a saucepan, combine sugar, cream, corn syrup, and butter. Simmer, stirring constantly, until boiling. Add the baking powder, and continue stirring for 01 minutes. Remove from heat and add vanilla essence. Mix, allow to cool and refrigerate for about 01 hours or until chilled, refrigerate until ready to use.
Fill the entire bottom of the pie with sliced bananas. Sprinkle with toffee sauce. Unmold the cake and sprinkle surface with cinnamon. Serve at once.
PS: The toffee sauce should go to the fridge to get some consistency. The bananas should only be cut and placed on the batter, the syrup is toffee with firmer.
08 to 10 servings
TIME TO PREPARE
01 hour and 40 minutes