Banana and egg liqueur cake

Name: Banana and egg liqueur cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 80 g + 40 g sugar, salt; 1 knife tip ground cinnamon; 1 TEASPOON + some cocoa; 3 Eggs (Gr. M); 100 g Flour; 1 heaped Tsp baking powder; 3-4 Bananas (approx. 175 g each); 2-3 TABLESPOONS Lemon juice; 3/4 l Banana nectar; 7-10 Tbsp 2 p. custard powder "vanilla" (for cooking; for 1/2 l milk each); 5 sheets white gelatine; 1/4 l Egg liqueur; 250 g Schmand; 400 g Whipped cream; 25-50 g Milk chocolate; baking paper, cling film

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

80 g + 40 g sugar, salt
1 knife tip ground cinnamon
1 TEASPOON + some cocoa
3 Eggs (Gr. M)
100 g Flour
1 heaped Tsp baking powder
3-4 Bananas (approx. 175 g each)
2-3 TABLESPOONS Lemon juice
3/4 l Banana nectar
7-10 Tbsp 2 p. custard powder "vanilla" (for cooking; for 1/2 l milk each)
5 sheets white gelatine
1/4 l Egg liqueur
250 g Schmand
400 g Whipped cream
25-50 g Milk chocolate
baking paper, cling film

Directions

1
Line a springform pan (26 cm Ø) at the bottom with baking paper. Mix 80 g sugar, 1 pinch of salt, cinnamon and 1 tsp. cocoa. Beat the eggs until frothy and let the sugar mixture trickle in. Mix flour and baking powder, sieve on top and fold in. Fill into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 15-20 minutes. Let cool down
2
Place the base on a plate and enclose the springform pan rim or a cake ring around it. Peel the bananas, cut them crosswise and then lengthwise in half. Spread on the base. Sprinkle with lemon juice
3
Boil up about 600 ml of banana nectar. Mix the pudding powder and the rest of the nectar. Remove nectar from the stove, stir in the pudding powder. Simmer while stirring for about 1 minute. Pour into a bowl. Place foil directly on the pudding so that it does not form a skin. Cool down for about 30 minutes. Then spread on the bananas and chill for about 2 hours
4
Soak gelatine in cold water for about 5 minutes. Mix liqueur, sour cream and 40 g sugar. Squeeze the gelatine and dissolve it carefully at low heat (do not boil!). Stir in 3-4 tablespoons of cream, then stir everything into the rest of the cream. Whip cream until stiff, fold in. Spread the cream on the banana pudding. Chill for at least 3 hours.
5
Remove the cake from the springform pan rim. Peel small rolls of chocolate with a peeler directly onto the cake. Dust with cocoa