Step 1: The Buttermilk
- Mix: Stir the vinegar into the full cream milk and set aside.
Step 2: The Butter Cake
- Cream: Beat the 160 g butter with the 160 g castor sugar and the vanilla perisa until light and fluffy.
- Eggs: Add the 4 eggs one at a time, mixing until combined after each.
- Flour: Add the 180 g self-raising flour in batches, alternating with the buttermilk, and mix until combined.
- Bake: Pour into a round pan and bake at 150°C for 30-40 minutes. Cool completely.
Step 3: The Butterscotch Crepes
- Whisk: Whisk the 2 eggs. Add the 45 g sugar, 70 g flour, melted butter and 360 ml milk, and mix well.
- Flavour: Stir in the GH Butterscotch Emulco.
- Sieve: Pass the batter through a sieve.
- Rest: Chill in the fridge for 1 hour.
- Cook: Cook thin crepes in a non-stick pan. Cut them to the size of the cake.
Step 4: The Mascarpone Cream
- Combine: Mix the 220 g mascarpone with the 60 g castor sugar until just combined.
- Whip: Add the 550 ml whipping cream and whisk until thick.
Step 5: The Caramelised Bananas
- Caramelise: Cook sliced banana with butter and brown sugar until golden and sticky.
Step 6: Assemble
- Layer: Stack in this order: cake, cream, banana, cream, crepe. Repeat the cream, banana, cream, crepe layers until the cake is built up.
- Chill: Refrigerate for at least 2 hours.
Step 7: Decorate
- Pipe: Pipe dollops of the leftover cream around the top edge.
- Top: Finish with caramelised banana in the centre.
