Banoffee cake

Instructions

Sponge cake : In a bowl beat with an electric mixer the eggs with the sugar until fluffy and then add the sifted flour,the cocoa powder,the vanilla and the baking powder.Add water until the mixture becomes like cake batter.Pour the batter into a springform tin,bake for 15-20 minutes approximately(depending on the oven)it is ready when an inserted knife comes out clean.Remove from the oven,let it cool and the remove it from the spingform tin.Use a serrated knife to cut a thin layer of the upper rounded part of the sponge cake to have it flat,then cut it into two equal pieces(see photos below).

Syrup : Pour the banana liqueur into a glass of water.

Filling : In a bowl beat with an electric mixer the heavy cream with the caster sugar until the mixture becomes thick whipping cream.It is ready when you turn the bowl upside down and the mixture does not flow.Refrigerate until you use it(prepare the whipping cream while baking the sponge cake so as to refrigerate it enough time).In a saucepan put the caramel at low temperature and stirring constantly until tender slightly but not liquefy(do this procedure before the assembly).Cut the bananas into oblique thin slices.

Assembly : Place one layer of the cake and pour 1/2 syrup onto it.Spread it with half of the warm caramel.Line a layer of bananas and on top spread a little more of the half whipping cream.Place the second layer of cake and follow the same procedure,pour the syrup,spread the caramel,line the bananas and top with the remaining whipping cream, use a spatula to spread it thinly so as to have a smooth surface.Refrigerate  the cake for 5-6 hours at least until thickens,then remove the springform tin and serve.

* See photos below to help you understand the instructions.