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Plantain Cake with Salted Caramel, Plantain Chips and Brown Sugar Swiss Meringue
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Plantain Cake with Salted Caramel, Plantain Chips and Brown Sugar Swiss Meringue

2 godz.Porcje: 10Nutri-Score D€€
od @foodbyremi8 importówugotowano 0 razy
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Składniki

10 osób
  • ripe plantains (peeled and mashed)Warzywa i owoce3 kawałki
  • butter (softened, plus extra for greasing)Nabiał200 g
  • brown sugarSpiżarnia200 g
  • eggs (at room temperature)Nabiał3 kawałki
  • plain flourProdukty zbożowe250 g
  • baking powderSpiżarnia10 g
  • ground cinnamonPrzyprawy3 g
  • saltPrzyprawy3 g
  • milkNabiał120 ml
  • vanilla extractSpiżarnia10 ml
  • granulated sugar (for the caramel)Spiżarnia200 g
  • double cream (warmed)Nabiał120 ml
  • salted butter (cubed, for the caramel)Nabiał60 g
  • flaky sea saltPrzyprawy3 g
  • egg whites (for the meringue)Nabiał3 kawałki
  • light brown sugar (for the meringue)Spiżarnia150 g
  • cream of tartarSpiżarnia2 g
  • plantain chips (crushed, for decoration)Inne60 g

na porcję

Wartości odżywcze

368kcal

Węglowodany
48 g
Białko
5 g
Tłuszcz
18 g
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Przybory

  • Piekarnik
  • Forma do ciasta
  • Miska
  • Mikser ręczny
  • Rondel
  • Termometr kuchenny
  • Kratka do studzenia
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  1. Prepare the oven and pan

    • Preheat the oven to 180 °C.
    • Grease and line the cake pan.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  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.
    Krok 6
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