INGREDIENTS
MASS
100 g unsalted butter;
200 g of corn starch cookie.
TOFFEE SAUCE
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.
STUFFING
700 g ripe dwarf bananas ripe and firm (about 04), cut into
slices about 0,5 cm in height;
Cinnamon.
PREPARATION
MASS
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.
TOFFEE SAUCE
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.
ASSEMBLY
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.
INCOME
08 to 10 servings
TIME TO PREPARE
01
hour and 40 minutes
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