Banana Espresso Caramel - Father's Day Special

Coffee Banana Butter Cake

• 300 g Unsalted Butter
• 225 g Sugar
• 30 g Glucose
• 270 g Eggs
• 3 g Salt
• 7.5 g Coffee Powder
• 322 g Cake Flour
• 7.5 g Baking Powder
• 2.5 g Baking Soda
• 150 g Full Cream Milk
• 90 g Tulip White Chocolate Compound (melted)
• 150 g Mashed Banana

1. In a mixing bowl, beat the butter, glucose, and sugar until creamy.
2. Add the melted Tulip White Chocolate Compound.
3. Gradually add the eggs to the butter and chocolate mixture, beating well after each addition.
4. In another bowl, sift together the cake flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Add the milk and coffee little by little.
7. Lastly, add the mashed banana and beat briefly.

Soft Caramel

• 80 g Sugar
• 92 g Glucose (for the caramel)
• 140 g Cream
• 44 g Milk
• 44 g Glucose (for the cream mixture)
• 3 g Salt
• 100 g Butter (room temperature)

1. Make a caramel with the sugar and glucose (92 g) until it turns amber.
2. In another pan, heat the cream, milk, glucose (44 g), and salt until boiling.
3. Pour the hot cream mixture into the caramel and stir until no lumps remain.
4. Cook for 5 minutes, then let it cool before adding the room-temperature butter.
5. Emulsify with a stick blender.

Espresso Caramel (50 g per layer)

• 300 g Soft Caramel
• 36 g Espresso
• 90 g Whipped Cream

1. Mix the Soft Caramel with the espresso using a whisk until smooth.
2. Fold the caramel into the whipped cream.
3. Scale 50 g per layer.

Chocolate Dip

• 400 g White Chocolate Compound
• 100 g Milk Chocolate Compound
• 150 g Sunflower Oil

1. Melt the chocolate, then add the sunflower oil.
2. Emulsify with a stick blender until smooth.
3. Use the dip at 38-40°C.