Banoffee cake

Roast the nuts for 3 minutes in a frying pan without butter or oil.

Add the granulated sugar and stir until the sugar is caramelized around the nuts. Allow to cool on baking paper.

Soak the gelatin in water for 10 minutes.

In the meantime, beat the whipped cream with the vanilla sugar until it is lumpy (rather thick but not stiff). Mix in the crème fraîche.

Puree the bananas in the food processor.

Heat the water against the boil and dissolve the espresso. Squeeze the gelatine and dissolve in the coffee.

Beat the banana puree and the gelatin coffee through the cream mixture.

Line the cake tin with parchment paper. Cut the cake into slices of ½ cm and cover the bottom and the 4 sides of a cake-form covered with baking paper. Keep 4 slices behind.

Pour half of the banana cream mixture into the mold. Chop the caramelized nuts coarsely and sprinkle in the form.

Pour the rest of the banana cream over it. Cover with the rest of the cake slices. Let stiffen in the refrigerator for at least 4 hours.

Meanwhile, put the can of condensed milk unopened in a pan, pour water until the can is under and cook in 2½ hours until caramel.

Add water when the can is no longer underneath. Allow to cool for at least 1 hour.

Remove the cake from the refrigerator and pour on a large, flat dish. Remove the baking paper.

Open the can of condensed milk and spread the resulting caramel over the cake.

Place the maltese in oblique rows on the cake. Make sure that there is approximately 1 ½ cm of space between each row so that a row of maltesers fits in later.

Sprinkle the rows with icing sugar.

Then place the rest of the maltes in all open spaces.