Banana cream slices

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring banana nectar, 8 tablespoons of sugar and 650 ml milk to the boil. Stir pudding powder and 150 ml milk until smooth. Stir in the pudding powder and simmer for about 1 minute while stirring. Pour the pudding into a wide bowl, cover the surface with cling film and chill.

2. 2

   Cream fat, 250 g sugar and vanillin sugar. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with 100 ml milk. Grease the fat pan of the oven and dust out the flour. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Take out and let cool down.

3. 3

   Roughly chop the chocolate coating. Heat 200 g whipped cream and chocolate coating. Spread a thin layer of chocolate sauce on the cooled base, then refrigerate until the chocolate is firm.

4. 4

   Soak gelatine in cold water. Whip 200 g cream until stiff. Mix the pudding with the whisk of the hand mixer until smooth. Squeeze the gelatine and dissolve in a small pot. Stir in 4 tablespoons of pudding, then stir into the remaining pudding. Fold in the cream. Spread the pudding cream on the cake and let it rest for at least 3 hours

5. 5

   Warm the chocolate sauce slightly before serving. Peel bananas, cut them into pieces and sprinkle with lemon juice. Cut the cake into pieces with a hot knife, decorate with banana pieces and drizzle with chocolate sauce. Add the rest of the chocolate sauce.

Nutrition Facts

KCAL
300 kcal

CARBS
35 g

FATS
15 g

PROTEINS
4 g