Banana cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Stir pudding powder, 3 tablespoons sugar and 6 tablespoons milk until smooth. Bring the remaining milk to the boil and stir the pudding powder into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the stove. Pour into a bowl and cover directly on the surface with foil. Leave to cool at room temperature for about 3 1/2 hours. Let butter stand at room temperature at the same time

2. 2

   Separate eggs for the floor. Cream egg yolk and 2 tablespoons cold water, 100 g sugar and vanillin sugar with the whisks of the hand mixer. Mix cornstarch, flour and baking powder, sieve onto the egg yolk mixture and stir in. Beat the egg white with the whisk of the hand mixer until stiff. Fold into the mixture in portions

3. 3

   Put the sponge mixture into a greased fruit base mould (26 cm Ø) sprinkled with flour, smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Take out of the oven, place on a cake rack and let cool in the mould. Turn out of the tin and let it cool down

4. 4

   Whisk butter with the whisk of the hand mixer for 8-10 minutes until thick and creamy white. Stir in the pudding by the spoonful. Fold in 100 g grated coconut

5. 5

   Peel the bananas and cut them in half lengthwise. Spread the cake base thinly with butter cream. Cover with bananas. Spread the rest of the buttercream on top in a dome-shaped pattern. Chill the cake for about 2 hours.

6. 6

   Coarsely chop the chocolate coating and melt it over a warm water bath. Take out and let it cool down a little. Coat the cake evenly from the middle. Sprinkle the cake edge with 50 g grated coconut. Refrigerate the cake again for about 1 hour.

7. 7

   waiting time approx. 5 3/4 hours

Nutrition Facts

KCAL
480 kcal

CARBS
40 g

FATS
34 g

PROTEINS
5 g