Cake "Saint ange" with bananas

1 PCs genuis�

2 PCs bananas

1 glass sugar

6 tbsp. rum

4 tbsp. cream thick , corn syrup - 3 tablespoons

6 tbsp. whipping cream

125 g butter

1/2 glass fruit jellies

Bananas cut into slices and fry on the part of the oil, sprinkle 2 tablespoons of sugar and, stirring, warm up to the caramelization of sugar.

Pour the banana rum, flamerule, cool and grind.

For caramel in sugar, add molasses and stir, warm over low heat until amber in color, pour in the cream and warm up again.

Caramel cream mixture enter into a banana weight, whisk and let it cool. Then add the remaining oil and stir.

Genuis cut, brush the bottom crust banana cream. Place the second cake, cover it with cream Chantilly. Cool. Decorate with fruit, caramel and cover with jelly.