Caramel cake with bananas, cake products 20 cm:

recipe of this incredibly delicious cake for children’s dessert

Salt Caramel: Prepare caramel 2-3 hours before baking marsh. You can do this even from the day before and leave it at room temperature.200 g of crystal sugar
35 g butter180 g of very hot cream
1/4 tsp. sea ​​salt
Blat: Prepare the two marshes one day in advance and store them in a refrigerator, wrapped separately in a nylon foil. This will keep moist and can be cut in half easily and evenly.
170 g of well-softened butter
220 g of sugar
a pinch of salt, vanilla
5 eggs
300 g flour, sieved with 2 teaspoons,  baculber
120ml of fresh milk
150 g of the already prepared salted caramel

Cake Cream Cream: Prepare the morning garnish beforehand and store it in the refrigerator.
100 g of crushed natural chocolate100 ml of hot liquid cream
150 g of natural cream cheese

caramel cake
How to prepare a caramel cake with bananas with interesting decoration

35 g of powdered sugar

Main Cream:  450g of natural cream cheese
100 g of powdered sugar
140 g of cold liquid cream
Something else:  4 bananas cut into thicker circles
Preparation: As I mentioned above, it is a good idea to have some ingredients for the cake prepared in advance. This is important both for organizing your work easily and for the quality of the cake. Start with caramel. On medium heat, caramelize the sugar to obtain light caramel. Add the oil and, after it has been melted, pull the cookware from the hob for a short time. Sprinkle the hot cream while stirring. Be careful not to burn! Although the cream is hot it boils. Return the caramel to the hot plate, let it down, reduce the strength of the fire, and stirring the caramel sauce. It takes 3-4 minutes to get a smooth consistency.

Sugar must be completely melted and everything homogeneous. Allow the caramel to cool to room temperature. For whirlwinds, whisk until whitish white cream butter and sugar. Sugar will not dissolve completely, but it is not necessary. Put salt and vanilla. Add the eggs one at a time, blowing each egg very well. Again stirring with the mixer, pour the flour and milk into small pieces by alternating them. Finally, add 150 g of salted caramel, cooled to room temperature.  Cover two round shapes 20 cm with baking paper and heat the oven to 180 *. Divide the dough equally into the molds. Bake the two swamps for about 40 minutes. After they cool completely, turn each separately into a nylon foil and leave in the fridge for 1 day.

Make sure the dough is baked with a wooden skewer or toothpick.  Prepare a day beforehand. For this purpose, stir homemade hot cream and chocolate. Once the cream has cooled down, store it in the refrigerator. As you say, you already have all the blanks and you are ready to finish the cake. Start with the bananas. Put them in the rest of the caramel and boil for 1-2 minutes. It is important for the bananas to be well watered with caramel, but to preserve their integrity. Cool to room temperature and during this time make the main cream and finish the smear cream. For the main cream put in the bowl absolutely all the necessary products.

Beat a few minutes with a mixer. You will get a cream with a perfectly smooth structure, suitable not only for cake filling, but also for injection molding. You do not have to break each product separately. Trust me and break everything together. For creamer cream, mix the cream cheese with powdered sugar and vanilla. Add the cured ganache and whisk well with a mixer. As with the main cream, break into a thick, uniform mass. It’s time to assemble the cake. Unpack the two ponds from the foil and trim the uneven parts. Sometimes during baking the top of the dough swells and you need to remove it.