Dessert
Plantain Cake with Salted Caramel, Plantain Chips and Brown Sugar Swiss Meringue
2 hPour 10Nutri-Score D€€
D
2 h
2 hPlantain Cake with Salted Caramel, Plantain Chips and Brown Sugar Swiss Meringue
ce qu’il vous faut
Ingrédients
ripe plantains (peeled and mashed)Fruits et légumes3 morceaux
butter (softened, plus extra for greasing)Produits laitiers200 g
brown sugarÉpicerie200 g
eggs (at room temperature)Produits laitiers3 morceaux
plain flourCéréales250 g- baking powderÉpicerie10 g
ground cinnamonÉpices3 g
saltÉpices3 g
milkProduits laitiers120 ml- vanilla extractÉpicerie10 ml
- granulated sugar (for the caramel)Épicerie200 g
- double cream (warmed)Produits laitiers120 ml
- salted butter (cubed, for the caramel)Produits laitiers60 g
flaky sea saltÉpices3 g- egg whites (for the meringue)Produits laitiers3 morceaux
- light brown sugar (for the meringue)Épicerie150 g
- cream of tartarÉpicerie2 g
plantain chips (crushed, for decoration)Autres60 g
par portion
Nutrition
368kcal
- Glucides
- 48 g
- Protéines
- 5 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Four
Moule à gâteau
Saladier
Batteur électrique
Casserole
Thermomètre de cuisine- Grille de refroidissement
Spatule
pas à pas
Préparation
- Étape 1
Prepare the oven and pan
- Preheat the oven to 180 °C.
- Grease and line the cake pan.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.