Caribbean cinnamon cake

Caribbean cake

A taste of holiday! The dough is covered with lush banana cream, toasted coconut flakes and almonds and then only needs 35 minutes in the oven.

250 g flour , 1 pinch of salt , 70 g powdered sugar , 150 g cold butter in small pieces , 1 egg , 1 ripe banana , 200 g cream , 2 cinnamon sticks , 50 g coconut flakes , 3 eggs , 125 g sugar , 3 teaspoons ground cinnamon , 1 pinch of nutmeg , 200 g ground almonds , 1 tablespoon rum , Icing sugar for dusting , Fat for the form , Flour for work

Step 1

Grease the baking pan. Flour, salt and sugar mix. Apply with butter and egg quickly into a smooth dough. Roll out the pastry on a floured surface, so that the line shape. Allow to cool.

Step 2

The banana peel and cut into slices. Heat with the cream and the cinnamon sticks, remove from heat, cover and let stand for 10 minutes. Remove the cinnamon sticks, mash the banana cream.

Step 3

The coconut flakes in a frying pan fry lightly. Preheat the oven. Eggs, sugar, cinnamon and nutmeg until fluffy. Stir in the banana cream at first, then almonds, coconut and rum.

Step 4

Pour batter into the mold. Bake in 175 ° (center, convection oven 160 °) 35 minutes bake. Cooled slightly detached from the mold, let cool on a wire rack. Before serving, dust with powdered sugar.