Banana and Almond Cake (บานาน่าอัลมอนด์เค้ก)

1.Prepare two 7-inch cake pans by lining them with parchment paper. Preheat the oven to 200°C using the conventional function.

2.Mash the bananas and mix them with rice bran oil and vanilla extract.

3.Sift cake flour, baking powder, baking soda, and salt together, then set aside.

4.In a mixing bowl, beat the eggs with brown sugar and sugar until light and fluffy, about 5 minutes. Gradually fold in the flour mixture, followed by the banana mixture, until just combined.

5.Divide the batter evenly into two pans and bake for 15 minutes. Remove from the oven, cool in the pan, and then take the cakes out to cool completely.

6.For almond praline, heat sugar and water in a saucepan until it reaches 116°C. Add coffee powder, salt, and almonds, stirring gently until the syrup coats the almonds and starts to caramelize. Once the almonds are fully coated in caramel, remove from the heat, stir in butter and shortening, then spread them out on a silicone mat to cool.

7.For Caramel Buttercream: Warm 145 g of cream and set aside. In a separate saucepan, heat sugar, swirling gently until it dissolves and turns a deep caramel colour. Gradually add the warm cream, stirring continuously . Set aside to cool completely.

8.Beat the butter and shortening together until smooth. Gradually add caramel that has cooled down and beat until combined. Slowly mix whipping cream into the buttercream in two batches and whip until the buttercream is smooth and firm.

9.Spread a layer of buttercream on top of the first cake, then place the second cake on top.

10.Frost the entire cake with the remaining buttercream and decorate with almond praline.