Ingredients for 4-6 people:
150 g puff pastry
5-6 bananas
1 pear
few drops of lemon
200 g sugar
1 glass of water about currants
a sprig of mint
preparation:
Prepare a caramel with sugar, glass of water and a squeeze of lemon, diluted to a simmer. Spread with him a cast.
Peel bananas, cut into pieces of mold height and distribute them over the caramel covers the bottom.
Peel the pear slices and place them pártela over.
Cover it all with a thin layer of pastry also introduced by the edges.
Bake for 30 minutes at about l60 °.
Remove the cake from the oven, vuélcala on a plate and remove mold. Garnish with some gooseberries and other red fruits and a sprig of mint.
150 g puff pastry
5-6 bananas
1 pear
few drops of lemon
200 g sugar
1 glass of water about currants
a sprig of mint
preparation:
Prepare a caramel with sugar, glass of water and a squeeze of lemon, diluted to a simmer. Spread with him a cast.
Peel bananas, cut into pieces of mold height and distribute them over the caramel covers the bottom.
Peel the pear slices and place them pártela over.
Cover it all with a thin layer of pastry also introduced by the edges.
Bake for 30 minutes at about l60 °.
Remove the cake from the oven, vuélcala on a plate and remove mold. Garnish with some gooseberries and other red fruits and a sprig of mint.