Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Banoffee Mountain November 18, 2016

banoffee-2banoffee-1

 

 

 

 

 

 

 

 

Keep the cream simple or add a hint of coffee, it works lovely with the caramel and bananas.

 

Ingredients

 

1 x 175g pack coconut cookies

50g digestive biscuits

75g butter

1 level tsp instant coffee (optional)

1 x 397 tin Carnation Cook with Caramel

4 bananas (ripe but firm)

1 tsp lemon juice

300ml double cream

 

Method

 

Grease and line the base and sides of a shallow round cake tin.

Put the coconut and digestive cookies in a processor and blitz into crumbs. Or into a freezer bag and bash them with a rolling pin.

Melt the butter in a pan over a low heat. Remove from the heat, add the biscuit crumbs and stir together well. Transfer to the tin and press firmly against the base and sides to form a flan case type base. Chill for at least 30 minutes.

If using coffee, dissolve in one teaspoon hot water, leave to cool.

Spread half the caramel over the bottom of the biscuit base. Peel and slice the bananas, then mix gently with the lemon juice – this helps to stop them going brown. Arrange on top of the caramel, as evenly as possible. Then drizzle the rest of the caramel over them

Lightly whip the cream, with the coffee mixture until it just holds its shape, then pile on top of the bananas.

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Cappuccino Cake January 13, 2015

Cap cake

Ok though I made it myself, all I can say about this is yummmyyyyy, but then chocolate and coffee are most probably two of my favourite things.

 

I used a basic chocolate cake mixture which you can find here https://cookingfortheloveofit.wordpress.com/?s=Chocolate+Covered+Sandwich+Cake

 

For the Cappuccino Butter Cream

1 tsp vanilla extract

5 cups icing sugar (sifted)

5 tsp instant coffee, you can use less if your not a huge coffee lover

1/2 cup milk

226g/1 cup room temperature butter

 

Method

 

Stir coffee into milk until it’s dissolved.

Place butter in a large bowl and beat well until fluffy.

Add all other ingredients and beat well until smooth, for about 5 – 8 minutes.

Sandwich the cake together with some of the buttercream then completely cover the cake with the rest of it.

This cake is good if kept in a sealed box in the refrigerator.

 

 

 

 

 

 

 
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