Banana-Cheese-Cake with Mikado

Ingredients

Directions

1. 1

   Melt the butter. Put 80 g Mikado sticks and sponge finger in a freezer bag and crush with a cake roll. Mix breadcrumbs and butter. Lightly brush the bottom of a springform pan (20 cm Ø) with oil. Press the mixture onto the base and chill. Soak gelatine in cold water.

2. 2

   Squeeze lemon and put 1 tbsp. juice aside. Peel bananas and cut approx. 225 g of fruit flesh into small pieces. Add lemon juice and puree. Stir cream cheese and sugar with the whisk of the hand mixer until smooth. Stir in the puree. Squeeze the gelatine and melt it in a small pot. Stir in 4 tablespoons of cream cheese cream, then stir back into the remaining cream. Whip cream until stiff and fold into the cream. Spread the cream on the chocolate base and chill for 3-4 hours. Before serving, remove the cake from the mould (if the base does not come off, warm it up briefly) and place it on a cake platter. Cut the rest of the banana into slices and sprinkle with 1 tbsp.

3. 3

   Squeeze the gelatine and melt it in a small pot. Stir in 4 tablespoons of cream cheese cream, then stir back into the remaining cream. Whip cream until stiff and fold into the cream. Spread the cream on the chocolate base and chill for 3-4 hours. Before serving, remove the cake from the mould (if the base does not come off, warm it up briefly) and place it on a cake platter. Cut the rest of the banana into slices and sprinkle with 1 tbsp. lemon juice. First decorate the cake with the remaining mikado sticks, then cover with the banana slices

4. 4

   waiting time 4 hours