100 g butter or margarine, softened
3/4 dl Dansukker Brown Sugar
2 dl plain flour
2 pinches of salt
3/4 dl chopped nuts of your choice
1 tin of sweetened, condensed milk*
1 1/2 dl whipping cream
2 tbsp Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
100 g soft toffee such as soft Werther’s, in small pieces
Start with the toffee sauce (Dulche de leche). Remove the label from the tin. Place the tin in a large saucepan filled with water and boil for 3 hours. Make sure that the tin is covered with water the entire time or it could explode. This can be done the day before. (It is possible to find ready-made Dulche de leche in some shops.)
Mix the butter or margarine and the granulated sugar in a bowl using an electric whisk until light and fluffy. Then work in the remaining ingredients. Press the pastry into a greased springform baking tin, preferably square, about 20 x 20 cm. Bake at the centre of the oven at 175 °C for approx. 10 minutes. Allow to cool completely.
Spread the toffee sauce over the base. Peel and slice the bananas, and arrange them on the toffee.
Whip together the cream, icing sugar and vanilla sugar until firm. Spread the cream over the bananas. Sprinkle with pieces of toffee immediately before serving, otherwise they dissolve in the cream. Cut into squares.
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