Postre
Plantain Cake with Salted Caramel, Plantain Chips and Brown Sugar Swiss Meringue
2 hPara 10Nutri-Score D€€
D
2 h
2 hPlantain Cake with Salted Caramel, Plantain Chips and Brown Sugar Swiss Meringue
lo que necesita
Ingredientes
ripe plantains (peeled and mashed)Frutas y verduras3 piezas
butter (softened, plus extra for greasing)Lácteos200 g
brown sugarDespensa200 g
eggs (at room temperature)Lácteos3 piezas
plain flourCereales250 g- baking powderDespensa10 g
ground cinnamonEspecias3 g
saltEspecias3 g
milkLácteos120 ml- vanilla extractDespensa10 ml
- granulated sugar (for the caramel)Despensa200 g
- double cream (warmed)Lácteos120 ml
- salted butter (cubed, for the caramel)Lácteos60 g
flaky sea saltEspecias3 g- egg whites (for the meringue)Lácteos3 piezas
- light brown sugar (for the meringue)Despensa150 g
- cream of tartarDespensa2 g
plantain chips (crushed, for decoration)Otro60 g
por ración
Nutrición
368kcal
- Carbohidratos
- 48 g
- Proteínas
- 5 g
- Grasas
- 18 g
lo que usará
Utensilios
Horno
Molde para bizcocho
Bol
Batidora de varillas
Cazo
Termómetro de cocina- Rejilla de enfriamiento
Espátula
paso a paso
Preparación
- Paso 1
Prepare the oven and pan
- Preheat the oven to 180 °C.
- Grease and line the cake pan.
- Paso 2
Make the plantain cake batter
- Beat the softened butter with the brown sugar until pale and fluffy.
- Beat in the eggs one at a time, then stir in the mashed plantains and vanilla extract.
- Fold in the flour, baking powder, cinnamon and salt, then loosen with the milk until smooth.
- Paso 3
Bake the cake
- Pour the batter into the prepared pan and level the top.
- Bake until a skewer comes out clean.
- Leave to cool in the pan, then turn out onto a cooling rack.
- Paso 4
Cook the salted caramel
- Melt the granulated sugar in a saucepan over medium heat until a deep amber caramel forms.
- Off the heat, carefully stir in the warmed cream and the salted butter until smooth.
- Stir in the flaky sea salt and let cool slightly.
- Paso 5
Make the brown sugar Swiss meringue
- Whisk the egg whites, light brown sugar and cream of tartar in a bowl set over simmering water until the sugar dissolves and the mixture reaches about 70 °C.
- Transfer to a clean bowl and whisk to stiff, glossy peaks.
- Paso 6
Assemble and decorate
- Spread the salted caramel over the cooled cake.
- Pipe or swirl the brown sugar Swiss meringue on top.
- Finish with crushed plantain chips and a pinch of flaky sea salt.
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