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Method

1. Use K beater to soften the butter, and add in all the butter and sugar until fluffy.
2. Slowly add in half of the eggs and vanilla essence.
3. Add in 1/3 of the flour, followed by the balance of the eggs.
4. Add another 1/3 of the flour, then continue with the banana purée.
5. Add in the balance of the flour.
6. Take some of the cake mixture, mix with milk, fold in and mix well.
7. Pour the mixture into the baking mould and sprinkle IQF cherries on top.
8. Bake at 170°C for 35–40 minutes.

Method

1. Melt half of the butter and add the brown sugar.
2. Caramelize, then slowly add the cream until thickened.
3. Keep overnight before use.

Assembly

1. Pipe the butterscotch sauce on top of the cake.
2. Sprinkle Biscoff crumbles (20 gm) and raspberries on top.
3. Serve at room temperature.