Banoffee marshmallow cake

Name: Banoffee marshmallow cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 165 grams butter, plus extra for greasing; 165 grams soft light brown or light brown muscovado sugar; 325 grams self-raising flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 4 larges eggs; 4 Tbsps milk; 2 larges ripe bananas; 300 milliliters pot double cream; 1 banana; 50 grams marshmallow, chopped, plus extra whole ones to decorate; 450 grams dulce de leche

Banoffee marshmallow cake might be just the dessert you are searching for. One serving contains 490 calories, 8g of protein, and 28g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 10. Many people made this recipe, and 853 would say it hit the spot. A mixture of dulce de leche, eggs, banana, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you like this recipe, take a look at these similar recipes: Sticky toffee banoffee cake, Chocolate Marshmallow Cake, and Chocolate Marshmallow Cake.

Instructions

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Grease and line the bottom of a round 21cm loose-bottomed cake tin. With a wooden spoon or electric mixer, beat the butter and sugar together until smooth and a pale, creamy colour. In a separate bowl, sift together the flour, baking powder and cinnamon. One at a time, beat each egg into the butter mixture along with a tbsp of the dry mixture, then beat in the milk and fold in the rest of the dry ingredients until well combined.

Ingredients you will need

Baking Powder

Cinnamon

Butter

All Purpose Flour

Sugar

Milk

Egg

Equipment you will use

Hand Mixer

Wooden Spoon

Cake Form

Bowl

In the bowl that contained the flour, mash the bananas until smooth and lump-free whizz with the electric mixer if needed then fold into the rest of the mixture until well combined. Spoon into the tin and smooth over the surface.

Ingredients you will need

Banana

All Purpose Flour

Equipment you will use

Hand Mixer

Bowl

Bake for 45-50 mins, until a skewer inserted into the centre comes out clean. Leave to cool for 5 mins, then remove from tin and continue cooling on a wire rack.

Equipment you will use

Wire Rack

Oven

Skewers

Use a serrated knife to cut the cake horizontally into 3 equal layers. Whip the cream until it forms stiff peaks, then chop the banana into small pieces and fold into the cream, along with the marshmallows. On the first layer, spread a generous covering of the dulche de leche, followed by half of the cream mixture. Sandwich the second layer on top and repeat. Thickly spread dulche de leche over the top of the cake, then arrange extra marshmallows around the edge.

Ingredients you will need

Marshmallows

Banana

Spread

Cream

Equipment you will use

Serrated Knife

Equipment

Ingredients

Servings:

165grams

butter, plus extra for greasing 165grams

soft light brown or light brown muscovado sugar 325grams

self-raising flour 1teaspoon

baking powder 1teaspoon

ground cinnamon 4larges

eggs 4Tbsps

milk 2larges

ripe bananas 300milliliters

pot double cream 1

banana 50grams

marshmallow, chopped, plus extra whole ones to decorate 450grams

dulce de leche

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.