– Slice the bananas and sauté in part of the oil, sprinkle with 2 tbsp sugar and warm up, stirring, until the sugar caramelizes
- Coat the bananas with the rum, flambé, cool and cut fine.
- Caramel: add the treacle to the sugar and warm up, stirring, over low heat until amber-colored, pour the cream and warm up again.
- Put the caramel and cream mixture to the banana paste, beat and cool. Add the remaining butter and mix.
– Cut the genoise, brush the lower cake with the banana paste. Put the second cake, coat with the chantilly. Cool.
– Decorate with fruit, caramel and coat with jelly.
