Banoffee Mille Crepe
Sarah Bernhardt Chocolate Glace from page 236 of ALice Medrich's Bittersweet. I used this Ganache without any alteration because I find this is the perfect recipe (as in her note) for cakes that needs chilling and refrigeration. As I didn't make any adaptation, I will not reproduce the recipe here.
The Alice's Chocolate Sauce is from page 292 of the same book.
Put 6 bananas in the freezer over night. Take it out and leave to thaw in the fridge the morning you want to assemble the cake.
(adapted from Gordon Ramsay's Just Dessert)
250g plain flour
1/2 tsp salt
2 TBSP melted butter
1 tsp pure vanilla extract
sunflower oil to grease the pan
1. Place the flour and salt in a food processor and whizz together until thoroughly mixed.
2. Add half the milk, melted butter, vanilla extract and eggs and whizz some more.
3. Scrape the sides and with the motor running, add the rest of the milk.
4. Leave the batter to rest for 30 minutes if you like but this is not really necessary.
5. Pour the batter into a jug and have a small ladle ready.
6. Heat a 20-23cm crepe pan and add a few drop of oil to grease the pan.
7. Using the ladle, pour 4-5 tablespoon of batter each time. Swirl the pan to spread the batter as to coat the entire pan base evenly. Place the pan back on the heat and cook till batter is set and little bubbles appears on the surface.
8. Flip after 1.5 minutes. And cook the other side for only 30 seconds. Slide the crepe onto a clean tea towel placed on a wire rack. Repeat until batter is finish.
9. Leave the crepes to cool before you assemble the mille crepe cake.note: gordon recommended to use 2-3 TBSP of batter for each crepe and to spread it as thinly as possible. I used about 5 TBSP and left it a little thicker. This is not an easy cake to assemble and the thicker texture helped a lot. And it is very important not to leave both sides of the crepes too brown the anemic side of the crepes make better *grip*.
Sticky toffee sauce
1/2 cup of molasses
1/2 cup light muscavado sugar
2 TBSP golden syrup
1/2 cup double cream
1/2 tsp sea salt
1. Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve.
2. Let the mixture bubble for a couple of minutes before carefully adding the cream.
3. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
To assemble the cake
1. Get everything mise en place.
2. Mash the frozen banana and add a squeeze of lemon juice and a pinch of salt and 1 tsp of icing sugar. Mix thoroughly.
3. Layer the crepe on top of each other, alternating mashed banana and sticky toffee sauce until the entire crepes are used.
4. Put the smooth side of the pancake on top (the side that is not as brown as the one you cooked for 1.5 minutes). It looks anemic but it works better with the ganache.
5.Smooth the ganache on top with a palette knife, spreading to the edge of so it will drip to cover the sides. It will not be perfect but it will add to the character of the cake. Refrigerate to set.
6. Cut to serve, pouring chocolate sauce on top for extra oomph!