Banana sand cake with mango ricotta cream

Ingredients

Directions

1. 1

   Chop 75 g walnuts. Peel bananas, cut into pieces and sprinkle with lemon juice. Cream 100 g sugar, brown sugar, vanillin sugar and fat. Stir in curd, eggs, banana pieces and chopped walnuts. Mix flour, baking powder and cinnamon and sieve over the banana mixture.

2. 2

   Fold in carefully. Grease a box form (1 1/2 litre capacity) and dust with flour. Fill in the dough and smooth it down. Spread 1 tablespoon of walnut kernels on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Cover the cake if necessary after 30 minutes of baking time. Remove the cake from the oven and let it cool in the mould for about 10 minutes. Turn out onto a cake rack and allow to cool completely. Peel the mango and cut the flesh off the stone. Puree the fruit flesh.

3. 3

   Remove the cake from the oven and let it cool in the mould for about 10 minutes. Turn out onto a cake rack and allow to cool completely. Peel the mango and cut the flesh off the stone. Puree the fruit flesh. Mix mango puree, 40 g sugar, ricotta and milk. Cut the cake into slices and serve with mango ricotta cream. Decorate with chocolate bananas if desired