Banoffee Crêpe Cake

As usual I’ve decided to publish a topical blog very last minute. It’s Shrove Tuesday in the UK this week aka Pancake Day.

Historically Shrove Tueday is when households would use up the last of their rich foods such as eggs and butter before the lental fast. These days it’s a marker for the start of lent and of course a day for pancakes. As I’m keen to share this messy child-friendly recipe I won’t waffle on anymore…

There’s a few stages to this recipe but you don’t need any special equipment, just patience and eager kid helpers.

Ingredients

For the pancakes

  • 200g Plain Flour
  • 4 eggs
  • 600ml whole milk

For the toffee sauce

  • 300ml double cream
  • 90g butter
  • 100g soft brown sugar

For the Chocolate ganache

  • 150g plain chocolate
  • 50g milk chocolate
  • 300ml double cream

Also required

  • 5 large bananas
  • Spray oil or low calorie cooking spray

To decorate (optional)

  • 50g melted white chocolate
  • Sprinkles

The pancake batter recipe above comfortably makes 12 pancakes but don’t worry if a few go awry. Ideally you’ll have at least 10 pancakes (crepes) in your finished cake.

In a large bowl, whisk all the pancake ingredients together until you have a smooth and runny batter.

Heat a small amount of oil or low calorie cooking spray in a non-stick frying pan until hot.

Add half a ladleful of batter and swirl around to coat the base of the frying pan.

Once the top is fully set, flip over using a spatula- or if your feeling fancy- give a good airborne toss.

After 15 seconds or so it should be cooked through. Transfer to a cold plate and repeat with another half ladle of batter until all is used.

While your pancakes are cooling prepare your filling.

In a saucepan combine all the toffee sauce ingredients and bring to a gentle boil over a low heat. Allow to bubble for 3- 5 minutes or until it just starts to deepen in colour- then remove from the heat.

(If you like a salted caramel taste add a teaspoon of sea salt to your sauce and stir through)

As this is a bit of a grown up job, get your little ones chopping the bananas in the meantime. This is an excellent job for younger children as they can develop knife and chopping skills while safely using a blunt knife.

When your toffee sauce has cooled to room temperature it’s stacking time!

Place your first pancake face down on a wire rack and spread a thin layer of toffee sauce over the surface. Add some well spaced slices of chopped banana (apx 8-10 pieces) and top with another pancake.

Repeat the process until all the pancakes are used- to create a dome shape- gradually place your banana slices further from the edge of the pancakes for the last 3 layers.

Ensure that there are no toppings on your final pancake. Pop the stack into the fridge while you make the Chocolate ganache.

To make the ganache:

Break up the milk and dark chocolate and pop into a large bowl.

Pour the cream into a microwave safe jug and heat to boiling point (between 1-2 minutes in the microwave)

Pour the boiling hot cream over the chocolate and stir until the Chocolate has all melted into a smooth mixture.

Allow to sit until the mixture is just warm to touch.

Keeping on the wire rack- remove the pancake stack from the fridge and place onto a baking tray. Pour the ganache over the pancake stack to completely cover. You should have ample ganache and any run off that gathers in the baking tray can be poured into a jug and kept in the fridge for up to 3 days (makes a brilliant topping for cupcakes).

Decorate the cake with sprinkles and white chocolate.

Chill until ready to serve.

2 thoughts on “Banoffee Crêpe Cake

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