ingredients:
150 g puff pastry
few drops of lemon
1 cup water
5 bananas
200 g sugar
preparation:
Prepare a dark caramel with the sugar, a glass of water and a few drops of lemon juice, diluting simmered in a tart pan.
Peel bananas, cut them into pieces 3 to 4 cm thick. Distribute them in the pan over the caramel, until they cover bottom of pan.
Cover the bananas with a thin layer of puff pastry, which should also cover the sides of the cake.
Bake for 30 minutes at about 160 degrees until the pastry up and golden.
Remove from oven, dump the cake on a serving plate and remove mold. Serve warm.
150 g puff pastry
few drops of lemon
1 cup water
5 bananas
200 g sugar
preparation:
Prepare a dark caramel with the sugar, a glass of water and a few drops of lemon juice, diluting simmered in a tart pan.
Peel bananas, cut them into pieces 3 to 4 cm thick. Distribute them in the pan over the caramel, until they cover bottom of pan.
Cover the bananas with a thin layer of puff pastry, which should also cover the sides of the cake.
Bake for 30 minutes at about 160 degrees until the pastry up and golden.
Remove from oven, dump the cake on a serving plate and remove mold. Serve warm.
