Banoffee Birthday Cake

ingredients for cake

• 100gr white sugar
• 150gr brown sugar
• 200gr butter,melted
• 4 eggs
• 70gr cacao powder
• 1 tsp cinnamon
• 2 Tbsp homemade vanilla extract
• 340gr self raising flour
• 200ml buttermilk

ingredients for mascarpone filling

• 500gr whipping cream
• 250gr mascarpone cheese
• 1 Tbsp powdered sugar

more ingredients

• 1 can sweetened condensed milk caramelised*
• 4-5 large bananas
• grated chocolate

instructions

Preheat oven to 180C.
Place a spring form with 20cm diameter in a pan.
Line the form with parchment paper and grease it.
In a large mixing bowl, beat sugars and melted butter. Add eggs one at a time, cacao powder, cinnamon, vanilla extract and continue beating. Add flour and buttermilk alternately and mix well.
Pour half the batter in the spring form and bake for 35 minutes. Insert a knife, if it comes out clean, the cake is ready.
Let the cake cool in the form for 10 minutes and then transfer it in a wire rack to cool completely.
Place a new parchment paper in the form and bake the other half of the batter.

In a bowl beat whipped cream with mascarpone and powdered sugar.
Cut bananas diagonally into thin slices. 

When the two cakes are cool, cut them in half to create 4 layers. 

 

Place one layer cake on a serving plate.
Spread 1/4 of the caramelised condensed milk.

Spread over some mascarpone filling, cover with banana slices and again some mascarpone cream. 

Top with the second layer cake, 1/4 caramelised condensed milk, mascarpone, banana slices, mascarpone filling.
Continue with the rest of the cake layers, caramelised milk, mascarpone filling and banana slices.

Top with grated chocolate.

Assemble the Banoffee cake 1-2 hours before serving because banana turns brown when cut. 

*To caramelise condensed milk, put the can unopened in a saucepan and fill with water. Make sure the water covers the can. Simmer over medium heat for 2-2 1/2 hours. Check every 30 minutes and add water so the can is always covered with water. Remove the saucepan from the heat and let the can cool inside the water. It's better to caramelise the milk one or more days before the day you make the cake.