Taffy Banana Cake with Milk Caramel

For the Toffifee Banana Cake with Milk Caramel, first prepare the Toffifee cream. To do this, briefly bring the whipped cream to the boil and add the Toffifee. Allow to simmer gently until the toffiefees have dissolved. Then remove the hazelnut kernels and set aside. Stir frequently to cool, then refrigerate.

For the milk caramel, bring sugar and water to a boil in a stainless steel saucepan, stirring frequently (with a wooden spoon). Then reduce heat and simmer until the sugar mixture turns a golden yellow color. Do not stir again and do not let it get too dark. Remove saucepan from heat and stir in butter.

Then add whipped cream, pinch of salt and mix everything well. Keep stirring as it cools, too, and then put it in the fridge.

For the sponge cake, preheat the oven to 180 °C top/bottom heat. Grease and flour a 26 cm springform pan. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Add sugar and vanilla sugar.

Then slowly beat in yolks. Finally, fold in flour with baking powder, pour into the springform pan and bake for about 30 minutes until golden brown (test with a stick). Allow to cool. Whip the cream with vanilla sugar and cream stiffener.

Peel bananas, cut into slices and sprinkle with lemon. Place a cake ring around the cooled sponge cake. Make holes in the sponge cake base with a wooden spoon handle. Mix milk caramel and toffee cream briefly.

Preparation Tip:

Instead of bananas as a filling, you could also use pears or other fruit. The Toffifee banana cake with milk caramel can also be baked with another cake base.

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