Free Online Recipes
 |  

Sign Up login
 
 

Banoffee Gateaux Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Banoffee Gateaux

Category   Desserts - Breads
Sub Category   None

Ingredients
1 large pkt finely crushed biscuits
(for this one I used chocolate & vanilla biscuits but I have used chocolate ,ginger or almond bisc
100 g melted butter
1 tin Nestle ready made caramel
1 large pkt whipping cream or 1 small pkt whipping cream and 1 tub mascarpone
4 bananas cut into slices
Cocoa powder for dredging to decorate.
 

Instructions
Put the crushed biscuits in a bowl and pour the melted butter over them and mix. Then turn out in a spring form tin and smooth and press it to make the biscuit base. Chill for a few minutes in the fridge while you beat the cream. Pour the cream and whisk adding some vanilla to it until its nice and thick. If using mascarpone do the same beat it with the whipping cream. I do not add icing sugar so its not too sweet. Take the biscuit base from the fridge and spread the caramel over it. Take care not to spread it to the ends of the tin because if you do it tends to stick to it and when you remove the spring form it will be a bit difficult and you may ruin your gateaux’s appearance.
Then I spread some of the cream over the caramel and layer the sliced bananas. I sprinkled over the bananas some crushed roasted almonds ,cinnamon and sugar I had left over from a previous cake I made. Then spread the remaining cream and decorate with sifted cocoa powder . Chill in the fridge so the cream sets . Remove spring form to serve.


Originally Submitted
9/14/2013





0 Out of 5 from 0 reviews

You can add this Banoffee Gateaux recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.