Banana marshmallow cake

Ingredients

Directions

1. 1

   Coarsely chop 250 g of dark chocolate coating and melt on a hot water bath. Cut 150 g marshmallows into pieces and mix with the chocolate. Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread the mixture in it. Put it in a cold place. Coarsely grate 200 g white chocolate coating.

2. 2

   Soak gelatine in cold water. Mix cream cheese, yoghurt (up to 3 tablespoons), vanillin sugar and sugar with the whisk of the hand mixer. Fold in white chocolate coating. Squeeze the gelatine well and melt at low heat. Stir with 3 tablespoons of yoghurt until smooth. Stir into the cream cheese yoghurt mixture. Cool until the mixture begins to gel. Whip cream until stiff and fold into the cream cheese mixture. Spread on the marshmallow base and smooth it down. Chill overnight. Chop 50 g white Küverture and melt on a hot water bath. Spread on a board (marble/porcelain) and allow to set.

3. 3

   Cool until the mixture begins to gel. Whip cream until stiff and fold into the cream cheese mixture. Spread on the marshmallow base and smooth it down. Chill overnight. Chop 50 g white Küverture and melt on a hot water bath. Spread on a board (marble/porcelain) and allow to set. Scrape small rolls with a spatula. Chop 50 g dark chocolate glaze and melt it on a hot water bath. Dip 5 large and 10 g small marshmallows halfway into the chocolate coating. Let the chocolate coating dry. Peel and slice the banana and sprinkle with lemon juice. decorate the cake with marshmallows, banana slices, lime wedges and white chocolate rolls

4. 4

   Scrape small rolls with a spatula. Chop 50 g dark chocolate glaze and melt it on a hot water bath. Dip 5 large and 10 g small marshmallows halfway into the chocolate coating. Let the chocolate coating dry. Peel and slice the banana and sprinkle with lemon juice. decorate the cake with marshmallows, banana slices, lime wedges and white chocolate rolls

5. 5

   Waiting time approx. 12 hours