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Banana Split Cake
2020-05-12
https://www.metro.ca/userfiles/image/recipes/gateau-style-banana-split-11255.jpg
PT40M
PT10M
PT8H50M
Cake:Preheat the oven to 400°F.In a bowl, combine the chocolate cookie crumbs and melted butter until you get a coarse texture.Add the crumbs into a 9-inch springform pan and press down to create a compact crust.Bake in the oven for 10 minutes and let cool at room temperature for 1 hour.Remove the 8 Selection ice cream sandwiches from the freezer and cut them once lengthwise and once crosswise.Stack the ice cream sandwich sticks next to each other in the springform pan to create the sides of the cake.Freeze for 1 hour.Whisk the banana puree, 60 mL (1/4 cup) of sugar, and the cream cheese until you get an even texture.In another bowl, whisk the cream, the remaining sugar, and vanilla until you get firm peaks.Gently fold the whipped cream into the cream cheese mixture to prevent the whipped cream from collapsing.Pour this mixture into the springform pan and freeze for at least 8 hours.Caramel:Add the sugar and water in a pot.Heat on medium until it starts to caramelize nicely. Keep an eye on it because caramel burns quickly.Remove from the heat and add the cream.Place back over the heat and mix until you get an even texture.Add the butter and continue to mix.Remove from the heat and let rest for one hour.Drizzle the caramel on top of the cake and add the fleur the sel.Serve.Source: Gabrielle Perron
12
0
0
0
0
Cake
1 1/2 cup (375 ml) chocolate cookie crumbs
1/2 cup (125 ml) unsalted butter melted
8 Selection ice cream sandwiches
1 lb (500 g) cream cheese room temperature
1 cup (250 ml) banana purée
1/2 cup (125 ml) white sugar
1 cup (250 ml) whipping (35%) cream
1 tablespoon (15 ml) vanilla extract
Caramel
1/2 cup (125 ml) white sugar
1/4 cup (60 ml) water
3/4 cup (180 ml) cream (35%)
1/4 cup (60 ml) unsalted butter
To taste fleur de sel
Banana Split Cake
12
Desserts
0:40
Preparation
0:10
COOKING
8:50
TOTAL TIME
Ingredients
-
Cake
-
1 1/2 cup
(375 ml)chocolate cookie crumbs
-
1/2 cup
(125 ml)unsalted butter melted
-
8
Selection ice cream sandwiches
-
1 lb
(500 g)cream cheese room temperature
-
1 cup
(250 ml)banana purée
-
1/2 cup
(125 ml)white sugar
-
1 cup
(250 ml)whipping (35%) cream
-
1 tablespoon
(15 ml)vanilla extract
-
Caramel
-
1/2 cup
(125 ml)white sugar
-
1/4 cup
(60 ml)water
-
3/4 cup
(180 ml)cream (35%)
-
1/4 cup
(60 ml)unsalted butter
-
To taste
fleur de sel
Preparation
Cake:
Preheat the oven to 400°F.
In a bowl, combine the chocolate cookie crumbs and melted butter until you get a coarse texture.
Add the crumbs into a 9-inch springform pan and press down to create a compact crust.
Bake in the oven for 10 minutes and let cool at room temperature for 1 hour.
Remove the 8 Selection ice cream sandwiches from the freezer and cut them once lengthwise and once crosswise.
Stack the ice cream sandwich sticks next to each other in the springform pan to create the sides of the cake.
Freeze for 1 hour.
Whisk the banana puree, 60 mL (1/4 cup) of sugar, and the cream cheese until you get an even texture.
In another bowl, whisk the cream, the remaining sugar, and vanilla until you get firm peaks.
Gently fold the whipped cream into the cream cheese mixture to prevent the whipped cream from collapsing.
Pour this mixture into the springform pan and freeze for at least 8 hours.
Caramel:
Add the sugar and water in a pot.
Heat on medium until it starts to caramelize nicely. Keep an eye on it because caramel burns quickly.
Remove from the heat and add the cream.
Place back over the heat and mix until you get an even texture.
Add the butter and continue to mix.
Remove from the heat and let rest for one hour.
Drizzle the caramel on top of the cake and add the fleur the sel.
Serve.
Source: Gabrielle Perron
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
