with puff pastry and spiced meringue
"The banana is so prevalent in Brazilian desserts. And cake is something we eat day-to-day. So here we have two strong elements of our world of sweets. Here, the banana is dressed up for a party and is more elaborate."
- 300g of refined sugar
- Caramelize sugar in a pan, taking care so that it does not get too dark.
- 4 Cavendish bananas
- 1 lime
- 300g of sugar
- 3 eggs
- 75ml of whole milk
- 200g of all-purpose flour
- 1 tbsp of baking powder
- 100g of unsalted butter
- 1 tsp ground cinnamon
- 1 sheet (approx. 150g) of store-bought puff pastry dough
- Pour the hot caramel into the bottom of the pan.
- Arrange the bananas, cut into approximately 1.57 inch slices, lining the entire bottom of the pan.
- Prepare the cake batter.
- Beat the butter and sugar in until it turns light in color and quite aerated.
- Continue beating, adding the eggs, one by one.
- Next, add the flour and then the milk while continuing to beat.
- Finally, add the baking powder and cinnamon.
- Pour the batter over the bananas and cover with a piece of pastry dough and poke with a fork.
- Bake in a pre-heated 365°F oven for about 1 hour or until the cake is cooked and the pastry dough is golden.
- Remove from pan while warm.
- Cover with meringue to finalize and brown with a kitchen torch.
- 1 cup egg whites
2 cups refined sugar
- Mix the sugar and egg whites together, cooking in a water bath while stirring constantly until the sugar dissolves.
- Pour the mixture into a mixing bowl and beat until cooling.
- Use it on the cake.