The traditional Tatin cake is a dessert of French origin whose main ingredient is the apple. There are a thousand and one ways to make a tatin cake, and they are all equally delicious. The classic version of the apple tatin cake is made with the oven breeze mass, however, the creativity of the chefs has provided us with tatin cake recipes to the pan, for example, and for highlighting some of the ones that has called us the most attention. From recipes we propose a new version of this delicious and sweet dessert. It is an apple and banana tatin cake that will love you. At least at home this tatin cake with banana lasted less than a caramel at the door of a school, and that with these amounts we left two easy banana cakes.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make apple and banana tatin cake: |
| 1 sheet of broken dough 1 banana unit 1 Apple unit 1 lemon unit 1 teaspoon of butter 4 tablespoons of liquid caramel |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make apple and banana tatin cake:
1. We enlist the ingredients that we will need for the elaboration of our original tatin cake with banana.
2. We peel the apple and banana and laminate them as thin as we are capable. We will add some lemon juice on top to make sure they do not oxidize while preparing the rest of the recipe.
3. In a saucepan, we slowly heat a little liquid caramel, which will exert the fruits and linking caramelizer between them and the base of the broken mass of the Tatin cake.
4. Meanwhile, we took the opportunity to stretch the mass of the easy banana cake with the help of a roller and a little flour so that the roller does not stick to the sheet.
5. We cut the optimal portion for our mold, and have the dough on it, making sure that it is well distributed by the edges. We make a flange to the dough to have a more crispy part with the banana tatin cake. With a fork we get it so that nothing goes up during the baking.
6. Once we have done this, surely the caramel is already hot enough to be even more liquid but without the risk of burning. So we add the fruit and butter, and let it caramelice for five more minutes, always over low heat.
7. We remove a couple of minutes from the fire so that I temper before having the apple and the caramelized banana on the dough. We heat the oven to 200º C.
8. Bake for about 40-45 minutes until a crust has formed with the caramel and the dough is well cooked. Then we wait a few minutes before unmolding and presenting our apple and banana tatin cake. Take advantage!
