Banana Cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the short pastry, put flour, 75 g sugar, 1 egg, salt and 100 g butter in pieces in a bowl. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough. Roll out the dough on the greased springform pan (26 cm Ø).

2. 2

   Move the edge around. Chill for about 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes. Allow to cool and remove from the tin. Clean the springform ring.

3. 3

   Place the ring (or cake ring) around the base again.

4. 4

   For the filling, mix milk with 250 g sugar, 4 eggs and grated coconut in a saucepan. Let it thicken at low heat while stirring for about 6 minutes like a pudding, then boil up again briefly.

5. 5

   Stir in 6 tablespoons of rum. Let the cream cool down for about 5 minutes. Then spread on the floor until smooth.

6. 6

   Peel and slice the bananas and sprinkle with lemon juice. Spread the fruit evenly on the cream.

7. 7

   Chop dark chocolate for the chocolate sauce. Heat 200 g cream and coconut oil in a saucepan. Remove from heat. Add the chocolate and melt in it. Mix with 2 tbsp. rum to a smooth glaze.

8. 8

   Let the icing cool down for about 5 minutes, pour evenly onto the bananas. Chill the cake for about 3 hours.

9. 9

   For the brittle, caramelise 25 g sugar in a pan until golden brown. Add 1sp. butter and almonds, mix everything together and spread on baking paper. Let it cool down. Remove the cake from the ring.

10. 10

    Whip 200 g cream until stiff, fill into a piping bag with a large perforated spout. Spray large and small dots alternately onto the edge of the cake. Chop the brittle and sprinkle on the cake.

Nutrition Facts

KCAL
490 kcal

CARBS
42 g

FATS
30 g

PROTEINS
7 g