Everybody likes to get their very own cake, not keep all to themselves. These jars are simple to make and easy to transport and serve.
For the vanilla cake:
- 1 eggs, yolks and whites separated
- 50gr sugar
- 35ml milk (150gr)
- 1/8th tsp vanilla extract
- 50gr flour
- 1/4th tsp baking powder
For the caramel cream:
- 200gr whipping cream
- 4 tbs thick butterscotch/caramel sauce
- 2 bananas
- unsalted peanuts, chopped
Makes 10 mini pots
Make the vanilla sponge cake:
Line a small swiss roll tin with baking paper, but leave the paper to stick out a little bit to make it easier to remove it from the pans later.
Whip up the egg yolks with the sugar until very light and foamy, for around 3 minutes. Add the milk and vanilla extract to the beating yolks and whip for 7 more minutes, so a total of 10 minutes. This sounds like a lot but it definitely creates the lightest result.
Combine the flour and baking powder. Gently fold the flour mixture into the foamy eggs.
Whip up the egg whites until soft peaks and gently fold those into the batter.
Pour the batter into the baking tin and gently spread the batter around. Try to work it as little as possible.
Bake the cake for 10 minutes on 180°C.
Make the caramel cream:
Whip the cream until starting to thicken. Add the cold sauce and beat until firm. Do not overwhip.
Cut rounds from the cake, just large enough to fit in the pots.
Slice the banana and divide the slices over the pots. Divide the caramel cream over the banana and top with chopped peanuts.