Banana and Caramel Nut Cake - sugar

Method

• Preparation: Preheat oven to 360F.
• Place parchment paper on a 9.5 inch x 11 inch square pan.
• Make a syrup for a cake: In a milk pan, melt the sugar (A) in the water (A) over low heat.
• When it cools, add the Grand Marnier.
• In a milk pan, put sugar (D) and butter (D) and water (D) over low heat.
• When it turns a caramel color, turn off the heat and add the nuts.
• Spread the caramel nuts on parchment paper.
• Let it cool and when it's rock solid, chop it!
• In a big bowl.
• Combine the eggs and sugar (B), and beat it with a electric mixer until it becomes a dense foam.
• Fold in sifted flour with a spatula 1/3 at a time until it's smooth.
• Add milk and gently mix.
• Pour the batter into the pan.
• Lift and drop the pan on the counter to pop the air bubbles.
• Bake for 10 minutes.
• Remove from the oven, upside down onto parchment paper.
• Let it cool.
• Add the sugar (C) to the heavy cream then whip it.
• Slice the banana.
• Cut the cake and place in a dish.
• Brush syrup on the cake and cover with whipped cream.
• Place bananas on top.
• Repeat in layers, scattering caramel nuts on the top.
• Ta-da!
• Scoop it out as you like!
• You can also use a cookie cutter and layer the cake like this.
• Or, you can also put it into a small jar.
• Good for a gift.