Almond-caramel saddle of venison

Name: Almond-caramel saddle of venison
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 2 Bananas (approx. 200 g each); 175 g Butter; 225 g Sugar; 1 pinch Salt; 3 Eggs (size M); 50 g Cornstarch; 75 g Flour; 100 g ground almonds with skin; 1 heaped Tsp baking powder; 75 g Whipped cream; 75 g roasted salted almonds without skin; 7-10 Tbsp Fat and flour

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

2 Bananas (approx. 200 g each)
175 g Butter
225 g Sugar
1 pinch Salt
3 Eggs (size M)
50 g Cornstarch
75 g Flour
100 g ground almonds with skin
1 heaped Tsp baking powder
75 g Whipped cream
75 g roasted salted almonds without skin
7-10 Tbsp Fat and flour

Directions

1
Peel the bananas, cut them up roughly and puree them finely. Mix 150 g butter, 150 g sugar and salt with the whisk of the hand mixer until creamy. Stir in the eggs one after the other. Mix starch, flour, ground almonds and baking powder and stir in alternately with the banana puree.
2
Put the dough into a greased, flour-dusted saddle of venison dish (11 x 30 cm, approx. 1 litre capacity) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes.
3
Take out and let cool on a cake rack. Carefully turn out of the mould and let it cool down.
4
Caramelise 75 g sugar in a pot. Add 25 g butter and mix. Add cream and simmer gently until the caramel has dissolved. Remove from the heat and let it cool down while stirring occasionally.
5
Put the saddle of venison on a cake plate. Mix caramel sauce with salted almonds and spread on the cake.