Name: Banoffee Bombe
Prep time: 1 h
Cook time: 8 min
Total time: 1 h 8 min
Yield: Makes one bombe cake
Cuisine: United Kingdom
Ingredients: 50 g (1¾ oz) plain (all-purpose) flour, sifted; 200 ml (7 fl oz) double (heavy) cream, softly whipped; 5 whole eggs, large; Cocoa powder to dust; 1 × 297 g (10½ oz) can of caramel; 185 g (6½ oz) icing (confectioners) sugar, sifted; 1 tsp vanilla bean paste or the seeds scraped from 1 vanilla pod; Mini white and dark chocolate cigarillos; 40 g (1½ oz) butter, melted and cooled; 30 g (1 oz) caster (superfine) sugar; 3 slices of banana; 2 medium bananas, sliced; 100 ml (3½ fl oz) double (heavy) cream; 5 egg whites; 25 g (1 oz) caster (superfine) sugar; 185 g (6½ oz) ground almonds; 1½ tsp vege-gel

Preparation info

Makes
one
bombe cake

Difficulty
Medium
Ready in
1 hr 10

Appears in

The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

About

You can’t go wrong with a banoffee filling in this bombe cake!

Ingredients

Cake

5 whole eggs, large
185 g (6½ oz) ground almonds

Method

Make the sheets of Joconde sponge and the vanilla mousse following the directions in the Rhubarb & Custard Bombe.
When it comes to the assembly, first add a quarter of the vanilla mousse, followed by a quarter of the caramel. Slice and layer the 2 medium bananas on top of the caramel. Add another quarter of the caramel and finish with a further quarter of t