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Easter Recipe- Caramel Banoffee Cake

Easter Recipe- Caramel Banoffee Cake

Easter is a fabulous holiday meant for spending time with loved ones and sharing delicious food. This Caramel Banoffee Cake makes the perfect show stopping center piece for the Easter period. 
For The Pecan Cake:
4 Large eggs
2 Shots of espresso ( We recommend Colombian Huila Dark )
1 cup buttermilk
3/4 cup vegetable or canola oil
1 tsp vanilla extract
1 cup white granulated sugar
2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 cup chopped pecans
For The Caramel Sauce: 
1 cup white granulated sugar
1/4 cup water
1/4 cup butter
1/2 cup heavy cream
pinch of salt
1 tsp vanilla extract
For The Cream Cheese Frosting: 
2 cups unsalted butter, softened
16 oz cream cheese, softened
2 tsp vanilla extract
1 Shot of espresso
3 cups confectioner’s sugar
pinch of salt
For The Cake: 
3 to 4 ripe bananas, thinly sliced
1/2 cup chopped pecans
14 oz can dulce de leche, if not using caramel sauce



Preparing the Cake Layers:

1. Preheat the oven to 350F/177°C. Line three, 8-inch (20-cm) round cake pans with parchment paper; or use two,
9-inch (23-cm) cake pans. Spray the sides with a baking spray.
2. Prepare the pecan cake layers: in a large mixing bowl, combine the eggs, coffee, buttermilk, oil, vanilla and sugar. Mix the
ingredients together on medium-high speed for a few minutes, until the eggs are well beaten. In a separate bowl,
combine all the dry ingredients: flour, baking soda, baking powder and salt. Sift the dry ingredients into the cake
batter, then mix for about 1 minute on slow speed until well incorporated. Fold in the chopped pecans last.
3. Divide the prepared cake batter evenly between the cake pans. Bake in the oven for approximately 25 minutes (up to 30
minutes for 9-inch), or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Allow
the cake layers to cool in the pan for about 10 minutes, then transfer onto a wire rack to cool completely. Once the layers
are completely cooled, use a serrated knife to level off the tops.
Making the Caramel Sauce:
4. For the caramel sauce: In a medium-sized saucepan, combine the sugar and water but do not stir as this will cause crystals
to form on the sides of the pan! Cook the sugar over medium heat for 15-20 minutes, until the sugar caramelises into a
rich, amber colour. Timing can vary due to appliances. Once the syrup caramelises, add the butter and whisk until melted.
5. Add the heavy cream and mix again; the sauce will foam up – take care that it doesn’t run over. Remove the sauce
from heat and add the salt and vanilla extract. Allow the caramel to cool and thicken for a few hours.
For the Cream Cheese Frosting:
6.Soften the cream cheese and butter at room temperature until slightly soft to touch – not melted or too soft! Place the
butter into a stand mixer bowl and use a whisk attachment to whisk the butter. Whisk on high speed for about 7-8
minutes, scraping down the sides of the mixing bowl often to get all the butter creamed. Add the softened cream cheese
and whisk again for 2-3 minutes, until the mixture is uniform and smooth.
7.Add the vanilla,coffee, optional cream cheese extract, salt and confectioner’s sugar. Whisk on low speed first until the
sugar is incorporated, then turn the speed up and whisk on high for 2-3 minutes, until the frosting is light and fluffy. If the
frosting is too soft, refrigerate it for about 30 minutes, then use.
Assembling the Cake:
8. Assemble once all cake layers have cooled completely. Spread a generous amount of caramel sauce (or dulce de
leche) onto each cake layer. Follow the caramel sauce with a generous amount of cream cheese frosting. Add a layer of
sliced banana on top of the cream cheese frosting. For the the last layer, spread the top with dulce de leche or caramel,
then invert onto the cake. This way, the caramel is sealed inside.
9. Frost the outside of the cake with a thin, crumb-coat layer of frosting, then refrigerate for 15-20 minutes. Once chilled,
frost the outside of the cake with a generous layer of frosting, then use a decorative icing comb (link in post) to smooth the
sides, if desired. Garnish the cake with more bananas, caramel sauce and diced pecans. Refrigerate the cake for at least an
hour before serving; the cake will be very soft and harder to cut if not refrigerated.
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