Dessert
Plantain Cake with Salted Caramel, Plantain Chips and Brown Sugar Swiss Meringue
2 uVoor 10Nutri-Score D€€
D
2 u
2 uPlantain Cake with Salted Caramel, Plantain Chips and Brown Sugar Swiss Meringue
wat u nodig heeft
Ingrediënten
ripe plantains (peeled and mashed)Groente en fruit3 stukken
butter (softened, plus extra for greasing)Zuivel200 g
brown sugarVoorraadkast200 g
eggs (at room temperature)Zuivel3 stukken
plain flourGranen250 g- baking powderVoorraadkast10 g
ground cinnamonKruiden en specerijen3 g
saltKruiden en specerijen3 g
milkZuivel120 ml- vanilla extractVoorraadkast10 ml
- granulated sugar (for the caramel)Voorraadkast200 g
- double cream (warmed)Zuivel120 ml
- salted butter (cubed, for the caramel)Zuivel60 g
flaky sea saltKruiden en specerijen3 g- egg whites (for the meringue)Zuivel3 stukken
- light brown sugar (for the meringue)Voorraadkast150 g
- cream of tartarVoorraadkast2 g
plantain chips (crushed, for decoration)Overig60 g
per portie
Voedingswaarden
368kcal
- Koolhydraten
- 48 g
- Eiwitten
- 5 g
- Vetten
- 18 g
wat u gebruikt
Keukengerei
Oven
Taartvorm
Mengkom
Handmixer
Steelpan
Keukenthermometer- Afkoelrooster
Spatel
stap voor stap
Bereiding
- Stap 1
Prepare the oven and pan
- Preheat the oven to 180 °C.
- Grease and line the cake pan.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.