Crispy Banana Puff-Pastry Cake with Cream

Ingredients

• PUFF-PASTRY LAYERS
• 800 g puff pastry
• CARAMELISED BANANAS
• 160 g sugar
• 4 bananas
• 80 g butter, at room temperature
• 80 g double cream, at room temperature
• CREAM FILLING
• 500 g cold double cream
• 60 g icing sugar
• 250 g Greek yogurt
• Vanilla extract, to taste
• 7 g gelatine
• 70 g water
• Icing sugar, for finishing

Method

1. Preheat the oven to 180°C (350°F).
2. Roll or cut the puff pastry into 19 cm rounds.
3. Place the pastry on lined baking trays.
4. Bake for 20–25 minutes, until puffed, crisp and deeply golden.
5. Leave the pastry layers to cool completely.
6. Heat the sugar in a saucepan over medium heat until it melts and becomes golden caramel.
7. Slice the bananas approximately 1 cm thick.
8. Add the bananas to the caramel.
9. Add the butter and 80 g cream.
10. Cook for 1–1½ minutes, stirring carefully.
11. Remove from the heat and leave the caramelised bananas to cool.
12. Soak the gelatine in the water.
13. Heat gently or briefly microwave until completely dissolved.
14. Whip the cold cream with the icing sugar until it holds firm peaks.
15. Fold in the Greek yogurt and vanilla extract.
16. Mix a little of the cream into the dissolved gelatine.
17. Fold the gelatine mixture back into the remaining cream.
18. Spread half of the cream over one puff-pastry layer.
19. Add the cooled caramelised bananas.
20. Spread over the remaining cream.
21. Top with the second puff-pastry layer.
22. Chill for at least 30 minutes.
23. Dust with icing sugar before serving.