Discover our new website
1
Cake batter
In the mixer bowl, whisk together the eggs and milk. Add the banana puree and sifted dry ingredients. Mix them in. Finish by adding the melted butter. Bake the cakes in silicone molds (400g per mold). Bake at 340°F (170°C) for 40 minutes.
CARAMAN banana puree | 170g |
Melted butter | 30g |
Sugar | 170g |
Whole eggs | 127g |
All-purpose flour | 170g |
Baking powder | 11g |
Whole milk | 67g |
1
Cake batter
In the mixer bowl, whisk together the eggs and milk. Add the banana puree and sifted dry ingredients. Mix them in. Finish by adding the melted butter. Bake the cakes in silicone molds (400g per mold). Bake at 340°F (170°C) for 40 minutes.
CARAMAN banana puree | 170g |
Melted butter | 30g |
Sugar | 170g |
Whole eggs | 127g |
All-purpose flour | 170g |
Baking powder | 11g |
Whole milk | 67g |
2
Banana & Lime Marmalade
Heat the banana puree with the cinnamon stick and leave to infuse for 1 hour. Mix the sugar and pectin. Heat the infused puree to 105°F (40°C), add the pectin and sugar mixture and bring to a boil, then add the lemon puree. Set aside until you are ready to assemble.
CARAMAN banana puree | 250g |
CARAMAN lime puree | 5g |
Pectin NH | 3g |
Sugar | 20g |
Cinnamon stick | 1 piece |
2
Banana & Lime Marmalade
Heat the banana puree with the cinnamon stick and leave to infuse for 1 hour. Mix the sugar and pectin. Heat the infused puree to 105°F (40°C), add the pectin and sugar mixture and bring to a boil, then add the lemon puree. Set aside until you are ready to assemble.
CARAMAN banana puree | 250g |
CARAMAN lime puree | 5g |
Pectin NH | 3g |
Sugar | 20g |
Cinnamon stick | 1 piece |
3
Mango & Passion Fruit Glaze
Heat the purees, glucose and water to 115°F (45°C). Add the pectin, stabilizer and sugar mixed together. Bring to a boil for 1 minute.
Store at 40°F (4°C) for at least 4 hours.
CARAMAN mango puree | 440g |
CARAMAN passion fruit puree | 120g |
Water | 40g |
Glucose syrup | 90g |
Pectin NH | 9g |
Sugar | 90g |
Sorbet stabilizer | 5g |
3
Mango & Passion Fruit Glaze
Heat the purees, glucose and water to 115°F (45°C). Add the pectin, stabilizer and sugar mixed together. Bring to a boil for 1 minute.
Store at 40°F (4°C) for at least 4 hours.
CARAMAN mango puree | 440g |
CARAMAN passion fruit puree | 120g |
Water | 40g |
Glucose syrup | 90g |
Pectin NH | 9g |
Sugar | 90g |
Sorbet stabilizer | 5g |
Assembly and finishing
Prepare your glaze: heat your glaze to 95/105°F (35/40°C).
Once your cakes have been turned out and cooled, coat them with glaze and remove any excess using a spatula.
Make an incision in the top of each cake and fill with the banana marmalade.
Discover other recipes
Raspberry
Lemon
Raspberry Tart
1 tart - 22cm
Vibrant raspberry crème nestled in buttery sweet pastry for a timeless French patisserie classic.
Raspberry
Lemon
Raspberry Tart
1 tart - 22cm
Vibrant raspberry crème nestled in buttery sweet pastry for a timeless French patisserie classic.
Passion fruit
Banana
Coconut
Mango
Exotic Entremets
1 entremets - 18cm
Tropical coconut dacquoise meets passionate banana and mango in this stunning layered delight.
Passion fruit
Banana
Coconut
Mango
Exotic Entremets
1 entremets - 18cm
Tropical coconut dacquoise meets passionate banana and mango in this stunning layered delight.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
FROZEN RANGE
AMBIENT RANGE
Caramanfruit
FROZEN RANGE
AMBIENT RANGE
Caramanfruit
FROZEN RANGE
AMBIENT RANGE