Coffee cubes with banana and caramel crème
- 4 whole eggs
- 130 g cane sugar
- 100 ml vegetable oil
- 100 ml milk
- 180 g plain flour
- ½ pouch of baking powder
- 1 tbsp cocoa powder
- 1 tbsp instant coffee
- 5 dl MEGGLE Creme Patisserie unsweetened
- 4-5 tbsp caramelised sweetened milk (dulce de leche)
- 2-3 ripe bananas
- white chocolate
Prepare a 20 x 30 cm sheet cake tin and line it with baking sheet. Heat oven to 170°C.
Beat eggs and sugar until pale and fluffy.
Gradually whisk in oil, add milk and continue beating.
In a separate bowl, combine flour, baking powder, cocoa powder and instant coffee.
Add the dry ingredients into the wet mixture and combine thoroughly. Pour the batter into the tin, smooth out and bake for 20-25 minutes.
Leave the baked sponge to cool completely. Meanwhile, prepare the crème filling.
Whisk Creme Patisserie unsweetened. As soon as it starts to stiffen, beat in the caramelised sweetened milk.
Spread banana slices over the sponge and then a layer of dulce de leche créme evenly. Refrigerate for a couple of hours.
Cut the sponge into even cubes. You can decorate the cubes with white chocolate shavings.
TIP: Before you place banana slices onto the sponge, spread a thin layer of your favourite preserve onto the cake.