BANOFFEE PIE!!! I just wish I discovered this pie’s existence earlier. The first time I had a banoffee was at a Cafe. When I scanned through the cabinet window, I was immediately attracted to…basically the whole thing- the thick layer of toffee, big chunks of fresh bananas and that fluffy coffee cream on top were staring right back at me. Since then, I’ve been wanting to make this pie from scratch.
However, when I realised how easy and effortless it was to make the banoffee pie by itself, I felt that my soul needed more challenge. So to fulfill my ambition, I decided to do a crossover…
From the bottom layer there is: digestive biscuit base, dulce de leche (toffee), basic butter cake soak in espresso and your choice of liquor, another layer of dulce de leche, fresh bananas, another layer of butter cake soak with espresso and liquor, dulce de leche, fresh bananas and finish off with chocolate mascarpone with shaved dark chocolate on top.
INTENSE. I know. Let’s get into detail.
Digestive Biscuit Base
For the base, I only used digestive biscuit and unsalted butter to combine it together. No additional sugar was added because I didn’t want this cake to turn out too sweet from the condensed milk and the sugar in the butter cake. The texture turned out perfect, it was crumbly and not one of those base that you nearly broke the plate to get a bite of it.
Dulce de leche
Dulce de leche is made from simmering a can of condensed milk for a few hours, turning its colour and texture into a thick consistency. I made mine in an open pot (not with lid on) of boiling water with the can fully submerged in water. I sat in the kitchen for 3 hours, adding water as the water evaporates because I don’t want the can to explode everywhere! Of course, if you’re lazy, you can always buy canned caramel/toffee from the supermarkets. But we all know, homemade is always the best.
A basic butter cake recipe requires a 1:1:1:1 ratio with your butter, eggs, sugar and flour. That means, when you weigh your eggs with the shell on, say it is around 200g, you would use 200g of butter, 200g of sugar and 200g of flour. However, for my butter cake that I used for this recipe, I broke the rule and only added half of the sugar because I’m really paranoid when something turns out way too sweet for my own likings.
I also used self raising flour but you can substitute it with plain flour and baking powder. Here’s a guide to how much baking powder you need to add.
In terms of the type of espresso and liquor I used; I always think that it is more fun if I leave the game for you guys. There’s no “must-use” brand/type, but if you want to know, I used a vanilla espresso capsule and a mixture of hazelnut liquor and rum.
LET’S GET STARTED!
BANOFFEE PIE x TIRAMISU
Estimated Cost: AUS $20-25
3-4 fresh bananas
Digestive biscuit base
150g digestive biscuit
75g melted unsalted butter
Dulce de leche
1 can of Nestle sweetened condensed milk
4 eggs in room temperature(weight with shell on)
Unsalted butter in room temperature (same weight as eggs)
Self raising flour (same weight as eggs)
Sugar (same weight as eggs)
1/2 cup of milk
A splash of liquor
1 teaspoon of cocoa powder
100g or less castor sugar
Dulce de leche:
1. Bring a deep pot full of water to a boil.
2. Take the paper off the can and carefully lower it into the water.
3. Put the can on its side (horizontal) so there’s more space to add water
and allow room for the can to roll over.
4. Turn the heat down to low and let it simmer for 3 hours.
5. You must keep the water level above the can at all times!
(Ain’t no time for explosion!)
6. After time is up, tip the water out and take the can out of the pot.
7. Let it cool and with a bowl underneath, punch a hole in the can to release pressure.
8. Open the can to check (cheeky taste) and set it aside.
1. Meanwhile, prepare your butter cake. Preheat oven to 180°c
2. Weigh eggs with shell on and same with the butter, sugar and flour.
3. Cream butter and sugar together until the colour turns pale and creamy.
(This is to dissolve the sugar and let more air into the mixture)
4. Add a teaspoon of vanilla essence in and mix.
5. Add one egg at a time and mix until fully incorporated before adding another egg in.
6. Add 1/2 cup of milk in and mix.
7. Sift your flour and add it in the mixture bit by bit.
Do not over mix your batter.
8. Oil your cake pan with olive oil spray or melted butter.
9. Pour in the batter and let it bake for around 20 minutes
or check the centre of the cake with a skewer, if it comes out clean it is ready!
10. Set it aside and let it cool completely before cutting.
11. Divide the cake horizontally into equal halves for 2 layers.
Digestive Biscuit Base:
1. Break the biscuits with your fingers into fine crumbs.
2. Pour in melted butter and mix.
3. Transfer the crumbs into the cake pan and firmly press it down.
4. Remember that it should go right to the edges.
5. Refrigerate for 1 hour.
1. Seperate your eggs with egg whites in one bowl and yolk in the other.
2. Add castor sugar in with the egg yolk and beat it til sugar is dissolved and mixture is pale.
3. Add cocoa powder and mascarpone in. Mix until combined.
4. Rinse and tower dry your electric mixer and beat the egg whites til firm peaks.
(if you turn your bowl upside down it will not fall-hopefully!)
5. Add one spoonful of egg whites into the mascarpone mixture and fold with a spatula.
6. Once that is combined, add the remaining egg whites in.
7. You should have a very light and moussy texture!
TO ASSEMBLE (Finally)
1. Spread dulce de leche evenly across the biscuit base.
2. Carefully slide half of the butter cake into the pan.
3. Using a brush (I find it easier to control), dab the espresso and liquor mixture onto the cake.
4. Spread another layer of dulce de leche.
5. Slice bananas and place it around the cake.
6. Add another layer of butter cake and again, dab espresso and liquor on top.
7. Spread another layer of dulce de leche and bananas on top.
8. Finally, spoon the mascarpone mixture evenly around the cake.
9. Shave dark chocolate on top to garnish.
10. IF, you are patient, leave the cake in the fridge overnight for the flavours to develop.
Otherwise, DIG IN!!!
Want more cake?
How did yours turn out?
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Photo credit: Eyes of Ed (Check him out too!)