Banana-Fruit-Split on a biscuit base
very easy
30 mins
30 mins
Ingredients
- 50 g Butter
- 150 g Chocolate cookies
- 50 g Nuts (e.g. hazelnut kernels)
- 3 TABLESPOONS + 60 g sugar
- 1/4 TEASPOON Cinnamon
- 200 g Schmand
- 150 g Whipped cream
- 1 package Vanilla sugar
- 1 Banana
- 150 g frozen berry mixture
- 1 large freezer bag
- baking paper
Directions
- 1
Melt butter for the bottom. Fill cookies into a large freezer bag, close it and run a cake roll over it until the cookies are finely crumbled. Mix with the liquid butter and press into a porcelain mould (18 cm Ø) to form a base.
- 2
Place the mould in a cool place for at least 30 minutes.
- 3
For the brittle chop the nuts coarsely. Roast in a pan without fat for about 4 minutes while turning and remove. Add 3 tbsp. sugar to the pan and caramelise. Mix in nuts and cinnamon. Pour onto a piece of baking paper and spread as flat as possible (see
- 4
Mix sour cream and 60 g sugar. Whip the cream until stiff and let vanilla sugar trickle in. Fold into the sour cream. Peel and dice the banana. Add frozen berries to the sour cream.
- 5
Spread on the biscuit base. Chill for at least 3 hours. To serve, break the brittle into pieces and spread on the cream. Sprinkle with chocolate syrup (see right) as desired.
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