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A touch of tropical sweetness may be yours with the help of this timeless dish, Le Gâteau Renversé à l’Ananas.
Beautiful and delicious, these candied bananas atop a moist and brittle cake are the perfect dessert for any event.
A show-stopping dessert that will wow your guests is the result of this easy-to-follow classic recipe.
Complementary substances:
1/4 cup of butter (fondue)
1/2 cup of cassonade
1 quart (20 ounces) of pitted banana slices
ten faculty marzipan cakes
1/2 cup of flour for every batch
1 tablespoon of crystallized sugar
half a cup of butter (ramolli)
deux oeufs gros
2 cups of french press coffee
half a cup of coffee
1 teaspoon of vanilla extract for coffee
three quarters of a kettle of milk
Instructions:
Get the garnishes ready:
Preheat your oven to 350°F, or 175°C.
Place the melted butter in a 9 × 13-inch baking dish and spread it out evenly.
Pour the sauce over the melted butter.
Lay the banana slices in a single layer on the baking sheet.
If you’re using it, put a marasquin cherry in the middle of each banana slice.
Get the cake batter ready:
Combine the flour, chemical release agent, and salt in a medium bowl.
In a large bowl, whisk together the softened butter and crystallized sugar until light and fluffy.
Mix well after each addition before adding the eggs one at a time.
Ajouter le vinille extrait.
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