material

Low-gluten flour 180g baking powder 1/2 teaspoons.

Salt-free butter 1 15g cream cheese 90g

Sugar 1 15g yolk 3.

Protein 3 bananas 1 half.

Decorative cream cheese 30g caramel cream sauce ingredients:

60g sugar and 1 tbsp water.

Hot water 1 tablespoon whipped cream 1 tablespoon

Exercise 1. Decorative cream cheese is cut into cubes with the size of 1.5cm, and refrigerated in the refrigerator.

2. Butter, cream cheese and eggs are placed at room temperature; Baking paper is padded in the baking mold; Bananas can also be cut in advance.

3. Make caramel cream first: put sugar and water in a small pot, cook over medium heat, and turn off the heat; Pour hot water (with insulating gloves to prevent scalding or something) and stir well; Then add whipped cream and continue to stir evenly; And then move to a high-temperature resistant container for cool.

4. Put the butter into a bowl and stir evenly with a scraper; Add cream cheese and continue to stir well, then add 2/3 sugar and beat well with an egg beater.

5. Add the egg yolks one by one (separate the egg yolks in advance) and beat well.

6. Beat the egg whites in another clean, water-free and oil-free basin until they foam, and then add the remaining sugar twice to wet them.

7. Take 1/3 egg white cream, put it into 5 egg yolk cheese pastes and stir well.

8. Sift in the mixture of low flour and baking powder and mix well.

9. Add the remaining protein cream twice and stir evenly with a scraper, taking care not to form white lumps.

10. Put the banana slices into the batter evenly.

1 1. Add caramel cream and stir well.

12. Pour the batter into the baking mold and insert the decorative cream cheese slices.

13. preheat the oven to 180℃ in advance, bake the middle layer for 40 minutes, cover the cheese with aluminum foil immediately after the surface is a little burnt, and take it out to cool.

skill

1. Baking time: I extended it. After 40 minutes, poke the middle of the cake with a toothpick and there is still wet batter. Cover with aluminum foil and continue baking. Poke it with a toothpick every time until there is no batter ~

The recipe doesn't say it will taste better after refrigeration. Help yourself. Eat it while it is hot, and you will find a "poop-poop" sound when you cut it; After refrigeration, the cake will become stronger, taste more solid, and the flavor is not as rich as hot food ~

3. On the surface of diced cheese, I directly used kiri's small box of cream cheese. I cut four small pieces and used two and a half pieces.

4. When stirring caramel sauce, just stir it at will, and it doesn't need to be very uniform ~ ~