Caramel Banana Cheese Cake

1. Prepare the main materials

2. Put granulated sugar and 15ml of cold water into a small pot over medium heat. Do not stir, but shake the pot to make it more evenly distributed

3. After a few minutes, the liquid begins to boil, with yellow edges appearing around it. When it turns into brownish red caramel, immediately turn off the heat, pour in 30 grams of boiling fresh cream, and mix well

4. It becomes caramel sauce with a taste similar to toffee

5. Mix softened butter and softened cream cheese evenly with a scraper

6. Add 40g fine granulated sugar and stir it into cream

7. Add 3 egg yolks

8. Divide three egg whites into three portions and add 60 grams of granulated sugar. Beat until it reaches a wet and foamy state that can pull out the hook

9. Then take 1/3 of the beaten egg white batter and add it to the previously mixed egg yolk cheese batter

10. After mixing evenly with a rubber scraper, sieve in half of the low gluten flour and baking powder and mix evenly

11. Then add 1/3 beaten protein paste

12. Add the other half of low gluten flour and baking powder and stir evenly

13. Finally, add chopped bananas and mix well

14. Drizzle caramel sauce and mix it together to make a batter

15. Apply a thin layer of butter inside the mold, pour the prepared batter into the mold, place it in the middle and lower layers of the preheated oven, bake at 175 degrees for 20 minutes, take it out and draw a knife in the cake, then continue baking for about 30 minutes

16. Immediately remove the cake from the oven, let it cool, and cut it into pieces for consumption. After being stored for 3 days, the taste is better when consumed.