Banana Caramel Ref Cake is icebox cake served chilled and is really scrumpious and popular in Philippines. Try this banana caramel ref cake! With four layers of goodness– graham layer, creamy layer, banana layer, caramel layer– this fruity dessert will surely earn a spot to your list of favorite desserts!
BANANA CARAMEL REF CAKE
Bananas are sweet when ripe, right? But did you notice that bananas are made much sweeter by being added to desserts? Minatamis na saging, saging sa halo halo, saging con yielo, ginataang saging, are just some of the examples.
Banana is one of the fruits which you can literally add to anything. It can be made into banana bread, or added into afritada, or made into a banana cue or grilled banana. And for sure, this fruit will go best in a cake!
Banana caramel ref cake is one of the easiest and my go-to desserts when I have a bunch of banana at home. I usually make banana bread out of them, but I make sure to keep some for my favorite banana caramel cake.
What I love most about this dessert cake is that it is made with different layers, and not just a single monotonous one. Each layer presents its own flavor and texture, and eating them in one bite simply feels wonderful to the palate.
If you wanna learn how to make a banana caramel ref cake, you can try the recipe below! Happy cooking!
HOW TO COOK BANANA CARAMEL REF CAKE
On the first look, banana caramel ref cake would seem too tedious to make. But really, after reading this article, you will change your view and drool over this sweet and yummy dessert.
This cake will be composed of 4 layers: the graham base, the creamy base, the bananas, and the caramel.
Let’s start by making the cake base. Unlike other cakes which the base is made with bread, the base of this cake is simply made with crushed grahams and melted butter. Layer this base to a rectangular container and flatten the top.
The creamy layer is simply made similar with other jellies but egg yolks are added. (You may use the egg whites for other recipes). Just remember to use low heat since there is a great chance that the milk will scorch. Vanilla extract is totally optional but would greatly enhance the creamy flavor.
The next layer would be the banana layer. Choose the ripe and sweet ones. Allow the creamy layer to become firm first before proceeding with this layer. Simply slice them into thin pieces and then arrange them in the cake.
The last layer would be the caramel layer. This top layer is the most crucial one since it is the first to be tasted when one eats this ref cake. I recommend you to strictly follow the steps and quantity of ingredients below so that it wont cost you any problems.
In caramelizing the sugar, use only low heat since sugar is easily burnt. When the color is starting to become yellow, be cautious already since it can go from yellow to burnt in seconds. Don’t be surprised that the caramelized sugar will harden once you add the water. Add the water gradually and then dissolve the hardended caramel. (This is also how you make the sago’t gumalaman palamig base!). Add the jelly and slurry to thicken this mixture before adding them into the cake. Let it cool for a few minutes (warm but not firm) before adding to the cake to prevent the heat from “cooking” the bananas.
At last! All there’s left to do is to let the banana graham cake have its beauty rest in the fridge. Once chilled, enjoy this dessert to your heart’s content. Yum!
Banana Caramel Ref CakeCourse: Cake Recipes, Desserts
100 grams crushed grahams
1/4 cup melted butter
1 pack jelly powder (unflavored)
2 1/2 cups fresh milk
1 1/4 cups condensed milk
1 teaspoon vanilla extract
2 egg yolks
2 – 3 pieces banana (sliced)
1/3 cup white sugar
1 cup water
1 teaspoon jelly powder (unflavored)
1 tablespoon cornstarch (made into slurry)
- In a bowl, combine the crushed graham and melted butter. Add the butter gradually and then mix until you achieve a sandy texture.
- Transfer the graham mixture to a tray or container. Flatten the top using a measuring cup.
- In another pot, combine the jelly powder and milk. Stir gently until well dissolved. Add the condensed milk and mix. Next, add the vanilla extract and egg yolks. Mix thoroughly.
- Heat the mixture using low to medium heat. Stir continuously to prevent it from burning. When slightly thicker, turn the heat off.
- Pour the cream mixture over the crushed graham base. Remove the bubbles using a toothpick.
- Peel 2 to 3 pieces banana and slice them into thin pieces. Decorate and layer the banana slices on top of the cream mixture.
- Heat a pan and caramelise some sugar using low heat. When the sugar turned golden, add a cup of water. Stir to dissolve the caramel in water.
- In a small bowl, combine the unflavored jelly powder with water. Pour this mixture to the caramel. Mix to combine.
- Make a slurry by dissolving equal parts cornstarch and water. Add the slurry to the caramel. Stir gently until well combined. Once it gets thick, turn off the heat.
- Pour the caramel onto the container until the sliced bananas are covered. Let it cool completely. Remove the bubbles.
- Cover the container using a plastic wrap. Chill the dessert in the fridge for at least 6 hours or overnight.
- Remove the plastic wrap and grab a slice of the banana caramel ref cake. Serve chilled. Yum!
Banana Caramel Ref Cake Recipe (TAGALOG)
- 100 grams crushed grahams
- 1/4 tasa ng tinunaw na butter
- 1 pack jelly powder (unflavored)
- 2 1/2 tasa ng fresh milk
- 1 1/4 tasa ng condensed milk
- 1 kutsarita ng vanilla extract
- 2 pula ng itlog
- 2 – 3 saging (hiniwa)
- 1/3 tasa ng asukal na puti
- 1 tasa ng tubig
- 1 kutsara ng jelly powder (unflavored)
- 1 kutsara ng cornstarch (gagawing slurry)
- Paghaluin sa isang bowl ang crushed graham at tinunaw na butter. Ilagay ang butter nang paunti unti hanggang magmuka itong buhangin.
- Ilipat ang graham mixture sa isang tray o rectangle na lalagyan. Patagin ito gamit ang measuring cup.
- Sa isa pang pot, paghaluin ang jelly powder at gatas. Haluin ito hanggang matunaw ang powder. Ilagay ang condensed milk at haluin. Huling ilagay ang vanilla extract at pula ng itlog. Haluin ng mabuti.
- Lutuin ang mixture gamit ang mababang katamtamang apoy. Haluin ito nang tuloy tuloy para hindi masunog. Pag nagsisimula nang lumapot, patayin ang apoy.
- Ilagay ang ginawang cream mixture sa ibabaw ng crushed graham base. Putukin ang bubbles gamit ang toothpick.
- Balatan ang mga saging at hiwain ng maninipis. I-layer ang mga ito sa ibabaw ng cream mixture.
- Mag-caramelize ng asukal sa isang kawali gamit ang mababang apoy. Kapag naging gold na ang asukal, maglagay ng isang tasa ng tubig. Haluin ito para matunaw ang caramel.
- Paghaluin ang unflavored jelly powder at tubig sa maliit na bowl. Ilagay ito sa caramel mixture. Haluin.
- Paghaluin ang cornstarch at tubig para makagawa ng slurry. Ilagay ang slurry sa caramel mixture at haluin. Kapag nagsisimula nang lumapot, patayin ang apoy.
- Ilagay ang caramel mixture sa ating cake hanggang matakpan lahat ng saging. Hayaan itong lumamig ng konti. Tanggalin ang mga bubbles.
- Takpan ang container gamit ang plastic wrap. Palamigin sa ref ang cake ng 6 hours o overnight.
- Bago i-serve, tanggalin ang plastic wrap. Enjoyin ito habang malamig. Yummy!