Other materials:

• 2 eggs
• 155 + 150 gram unsalted cream butter
• 125 ml water
• Caramel paste
• 250 ml whipping cream
• 1 bag stiffener for whipping cream
• 2 big banana’s

Put 500 gram FunCakes mix for Sweet Cookie and Crust, 1 egg and 155 gram unsalted cream butter in a bowl and use dough hooks to mix it into a crumbly dough. Knead the dough with your hands into a ball, wrap it in plastic foil and let it rest in the fridge for an hour.

Mix 125 ml water with 125 gram FunCakes mix for Buttercream and set aside. Preheat the oven to 180°C (convection 160°C). Lay a sheet of parchment paper on the bottom of the springform. Roll out the dough on a surface covered with flour, to a thickness of 1 cm. Use the border of the springform to cut out a circle of dough. Lay this on the bottom of the springform. Grease the border with baking spray and place the border around the bottom.

Mix 250 gram FunCakes almond paste with 1 egg and put it in a piping bag. Pipe the almond paste on the dough. Bake in 20-25 minutes. Let it cool down completely.

Finish the buttercream as described on the packaging and bring to flavour with the FunCakes flavouring dulce de leche. Use a spatula to divide the buttercream over the cake. Put two tablespoons of caramel paste in a piping bag, and pipe it on top of the buttercream. Cut the banana’s into slices and lay them on the cream. Keep a few slices aside. Beat the whipping cream stiff with 2 tablespoons of icing sugar and a bag of stiffener for whipping cream. Put the whipped cream in a piping bag with decorating tip 1M. Pipe rosettes on the cake. Decorate with banana slices, chocolate and caramel curls.