#cakecaramel

http://2fashion.tumblr.com

Cake diameter 18 cm

1. Crumble with hazelnuts: - 30 g of cold butter, - 33 grams of sugar, - 33 g hazelnut flour, - 33 grams of flour - a pinch of salt.

2. Caramel layer: - 62 g of sugar, - 62 g cream 35%, - 50 g of butter, - 2 g leaf gelatin - pinch of coarse salt (optional).

3. Banana cake: - 60 g butter, - 85 g brown sugar, - 45 g eggs - 110 grams banana puree, - 90 g of flour, 4 g of baking powder, - 8 g of dark rum.

4. Banana layer: - 250 g of peeled bananas - 20 g of butter, - 30 g of brown sugar, - 15 grams of dark rum, - 1 teaspoon lemon juice - a pinch of cinnamon.

5. Caramel mousse: Basic caramel: - 120 g of sugar, - 120 g of cream, - 90 g of butter.

- 200 g of milk - 0,5 of a vanilla bean (seeds), - 40 g egg yolks, - 18 g corn starch, - 5 grams gelatin (leaf), - 140 g base caramel - 180 g whipped cream - 80 g of butter.

6. Caramel glasses: (no velour). - 42 g of water, - 100 g of sugar, - 100 g of glucose, - 67 g of condensed milk, - 8 g leaf gelatine, - 50 g white chocolate - 50 g of milk chocolate.

1. Crumble with hazelnuts. In the bowl of a mixer, the paddle attachment, mix the sugar, butter, flour, hazelnut flour, and salt until the dough will look like crumbs. To distribute on a ring with a diameter of 16 cm is not Much to stamp! Bake at 160 deg. until Golden brown. While still hot carefully remove from the Mat or paper. Cool, place back into the ring. 2. Caramel layer. Prepare a dry caramel. Pour the hot cream parts. Mix well, strain through a sieve, add the oil, pre-soaked and swollen gelatin, salt. Punching blender. To sue to room temperature, spread on top of crumble and freeze. 3. Banana sponge cake. Nozzle paddle. Mix the butter with brown sugar until white. Add in 2 reception of mashed banana, one egg, rum. At the end stir in dry, sifted ingredients. Spread the dough on a silicone Mat with a layer of 1 cm Bake at 170 deg. in about 15 minutes. Cool. Cut a circle with a diameter of 16 cm Cake turns out a lot if you bake them in the ring 16-18, safely reduce number of ingredients in 2 times. 4. Banana layer. Aromatic, very ripe bananas, cut into pieces thick 1 cm Sprinkle with lemon juice. In a pan, heat the butter, put the bananas, sprinkle with sugar and quickly browned on both sides. Pour rum and ignite, that is flamborough. Add optional pinch of cinnamon. Drain in a colander. Cool. Put in a ring on top of cake to level. Freeze. 5. Caramel mousse. First make the basic caramel: cook sugar to a dry caramel, add the pieces of hot cream, melted butter, a pinch of salt. Stir until smooth, punching blender. Cool, measure out 140 grams... mix the egg Yolks with starch, add a little milk, so the mass was thinner. Milk bring to the boil, pour onto the egg yolks. Mix well, pour back into the saucepan, cook until boiling. Remove from the heat. Add pre-soaked and swollen gelatin, vanilla, basic caramel, butter. Punching blender. Allow to cool to 25-30 degrees. Carefully enter whipped cream. 6. Caramel glasses. Glucose and water bring to a boil. In parallel, from sugar to cook dry caramel, remove from heat, pour parts water with glucose, stirring constantly. Add gelatine, pre-soaked, condensed milk. Pour in the chocolate. Punching blender. To cover Vkontakte. Refrigerate at least 12 hours. Before use warm up to 30-33 degrees. Assembly. Ring, diameter 18 cm, pave curb tape, put on thick film (guitar). Cool for 5 minutes. On the bottom lay ½ of the mousse, gently insert the frozen banana layer cake, banana down. Next, spread the remaining mousse and place a layer of crumble and caramel, caramel downwards, slightly scrolling.