- unsalted butter - 1/2 cup
- golden brown sugar - 1 cup
- dark corn syrup - 3 st. spoons
- hazelnuts - 3/4 Cups
- Cake: flour - 1 3/4 Cups
- baking powder - 1 teaspoon
- soda - 3/4 Teaspoons
- salt - 1/2 teaspoonfuls
- unsalted butter - 1/2 cup
- sugar - 1/2 cup
- golden brown sugar - 1/2 cup
- eggs - 2 pieces
- puree of ripe bananas - 1 cup
- sour cream - 3 st. spoons
- white rum - 1 Art. a spoon
- vanilla extract - 1 teaspoon
1. Prepare the caramel. Cut the hazelnut in half or cut into pieces. Sprinkle with vegetable oil in a spray round cake pan and cook over medium heat, stirring constantly until the butter melts. This will take approximately 1 minute. Stir with the sliced nuts. Lay the caramel with nuts in a prepared pie shape and set aside to allow the caramel to cool slightly. 2. Meanwhile, cook the dough for the pie. Preheat the oven to 175 degrees. Sift the flour, salt, baking powder and soda together in a medium bowl. Using an electric mixer, whip butter and sugar in a large bowl. Add eggs, one at a time, whisking after each addition. Add the banana puree, sour cream, rum and vanilla extract, mix. Add the mixture to the flour mixture in two sets and stir until homogeneous. Pour the dough into a mold over the caramel with nuts. 3. Bake the cake for 40 to 45 minutes. Allow to cool for 15 minutes. 4. Turn over to a large dish and cut into slices. Serve the cake warm or at room temperature with whipped cream or vanilla ice cream.
Servings: 6-8