Banana cream cake with caramel

Preheat the oven to 180 ºC. Cover the bottom of the spring forms with baking paper. Cut open the vanilla pods lengthwise and scrape out the marrow with a knife tip.

Mix the butter with the caster sugar in 5 minutes to a light, airy mixture. Mix half of the vanilla juice through. Add 1 to 1 eggs. Only add another egg if the previous one is completely included.

Beat for another 3 minutes. Add the flour and the milk and stir in and spread the batter over the 2 spring forms.

Bake the pie layers in about 25 minutes until golden brown and done. Prick skewer in the middle of the cake. If this comes out clean, the cake is done. Allow to cool for 20 minutes in the form on a grid and then cool completely from the mold in 2 hours.

Meanwhile, heat 125 g of granulated sugar with 3 t of water in a saucepan over low heat. Let the sugar roast and then caramelize until deep brown. Pour the hot caramel over a piece of parchment of 40 cm.

Beat the whipped cream with the rest of the vanilla and 3 tablespoons of sugar. Prepare 1/3 bananas with a fork. Mix the banana purée with 1/3 of the whipped cream. Squeeze the lemon.

Cut the third banana into slant slices and drizzle with some lemon juice.

Cut the cooled cake layers flat and straight as required. Divide the banana cream over 1 layer and cover with the other layer. Divide the rest of the cream. Garnish the cake with the caramel pieces and slices of banana.