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A touch of tropical sweetness may be yours with the help of this timeless dish, Le Gâteau Renversé à l’Ananas.
Beautiful and delicious, these candied bananas atop a moist and brittle cake are the perfect dessert for any event.
A show-stopping dessert that will wow your guests is the result of this easy-to-follow classic recipe.
Complementary substances:
1/4 cup of butter (fondue)
1/2 cup of cassonade
1 quart (20 ounces) of pitted banana slices
ten faculty marzipan cakes
1/2 cup of flour for every batch
1 tablespoon of crystallized sugar
half a cup of butter (ramolli)
deux oeufs gros
2 cups of french press coffee
half a cup of coffee
1 teaspoon of vanilla extract for coffee
three quarters of a kettle of milk
Instructions:
Get the garnishes ready:
Preheat your oven to 350°F, or 175°C.
Place the melted butter in a 9 × 13-inch baking dish and spread it out evenly.
Pour the sauce over the melted butter.
Lay the banana slices in a single layer on the baking sheet.
If you’re using it, put a marasquin cherry in the middle of each banana slice.
Get the cake batter ready:
Combine the flour, chemical release agent, and salt in a medium bowl.
In a large bowl, whisk together the softened butter and crystallized sugar until light and fluffy.
Mix well after each addition before adding the eggs one at a time.
Ajouter le vinille extrait.
Incorporate the flour mixture into the butter mixture alternately with the milk, starting and ending with the flour mixture. Combine all the ingredients by mixing them together.
Combine and cook in a four-pot:
In a baking dish, evenly distribute the dough over the banana slices.
Pour une couverture uniforme en lussant sur tout le surface avec une spatule.
Bring to a boil in a preheated oven for 45 to 50 minutes, or until a center-dent removed by itself.
Allow the cake to cool in the mold for about 10 minutes.
“Invest and serve”
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