Banoffee marshmallow cake
Banoffee marshmallow cake is a dessert that serves 10. For $1.0 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 479 calories, 8g of protein, and 27g of fat. 853 people have tried and liked this recipe. If you have marshmallows, eggs, ground cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It is brought to you by BBC Good Food. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so super. Sticky toffee banoffee cake, Chocolate Marshmallow Cake, and Chocolate Marshmallow Cake are very similar to this recipe.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 50 minutes
Ingredients:
1 rounded tsp baking powder
1 banana
2 large ripe bananas
165g soft light brown or light brown muscovado sugar
165g butter, plus extra for greasing
300ml pot double cream
450g jar dulce de leche
4 large eggs
1 rounded tsp ground cinnamon
50g marshmallows, chopped, plus extra whole ones to decorate
4 tbsp milk
325g self-raising flour
Equipment:
hand mixer
cake form
bowl
oven
serrated knife
wire rack
skewers
Cooking instruction summary:
Heat oven to 190C/170C fan/gas 5.Grease and line the bottom of a round21cm loose-bottomed cake tin. With awooden spoon or electric mixer, beat thebutter and sugar together until smoothand a pale, creamy colour. In a separatebowl, sift together the flour, bakingpowder and cinnamon. One at a time,beat each egg into the butter mixturealong with a tbsp of the dry mixture, thenbeat in the milk and fold in the rest of thedry ingredients until well combined.In the bowl that contained the flour,mash the bananas until smooth andlump-free – whizz with the electric mixerif needed – then fold into the rest of themixture until well combined. Spoon intothe tin and smooth over the surface. Bakefor 45-50 mins, until a skewer insertedinto the centre comes out clean. Leave tocool for 5 mins, then remove from tin andcontinue cooling on a wire rack.Use a serrated knife to cut the cakehorizontally into 3 equal layers. Whip thecream until it forms stiff peaks, then chopthe banana into small pieces and fold intothe cream, along with the marshmallows.On the first layer, spread a generouscovering of the dulche de leche, followedby half of the cream mixture. Sandwichthe second layer on top and repeat.Thickly spread dulche de leche over thetop of the cake, then arrange extramarshmallows around the edge.
Step by step:
1. Heat oven to 190C/170C fan/gas 5.Grease and line the bottom of a round21cm loose-bottomed cake tin. With awooden spoon or electric mixer, beat thebutter and sugar together until smoothand a pale, creamy colour. In a separatebowl, sift together the flour, bakingpowder and cinnamon. One at a time,beat each egg into the butter mixturealong with a tbsp of the dry mixture, thenbeat in the milk and fold in the rest of thedry ingredients until well combined.In the bowl that contained the flour,mash the bananas until smooth andlump-free – whizz with the electric mixerif needed – then fold into the rest of themixture until well combined. Spoon intothe tin and smooth over the surface.
2. Bakefor 45-50 mins, until a skewer insertedinto the centre comes out clean. Leave tocool for 5 mins, then remove from tin andcontinue cooling on a wire rack.Use a serrated knife to cut the cakehorizontally into 3 equal layers. Whip thecream until it forms stiff peaks, then chopthe banana into small pieces and fold intothe cream, along with the marshmallows.On the first layer, spread a generouscovering of the dulche de leche, followedby half of the cream mixture. Sandwichthe second layer on top and repeat.Thickly spread dulche de leche over thetop of the cake, then arrange extramarshmallows around the edge.
Nutrition Information:
covered percent of daily need
