Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramel
Batter
Mascarpone cream
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Caramel
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the cream, continue to simmer and stir over a low heat until the caramel has dissolved. Add the walnuts and miso paste, mix, leave to cool.
Batter
Place the butter, sugar and miso paste in a bowl, mix using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mash the bananas with a fork, mix in. Mix the flour, baking powder, bicarbonate of soda and walnuts into the banana mixture. Transfer the batter to the prepared tin.
Bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Mascarpone cream
Using the whisk on a mixer, beat the cream and all the other ingredients in a bowl until the mixture is creamy. Spread the mascarpone mixture and caramel on top of the cake.
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