Banana Split Cake

Ingredients

Directions

1. 1

   Fill the butter biscuits in a freezer bag, close it and crumble finely with the cake roll. Melt butter in a pot and mix with the crumbs. Lightly brush the bottom of a springform pan (26 cm Ø) with oil. Spread crumbs on it, press firmly. Chill for about 30 minutes. In the meantime soak the gelatine.

2. 2

   Mix egg yolks, sugar and banana juice in a metal bowl. Whisk over a warm water bath (water must not boil) for about 12 minutes until thick and creamy white. Remove the mixture from the stove. Squeeze out the gelatine and fold it in. Stir the mixture over a cold water bath until cold. Peel the bananas. Puree 4 bananas and lemon juice in a high mixing bowl, cut 2 bananas into small pieces. Whip 250 g cream until stiff and fold into the quark, stir in banana cream and pieces. Carefully fold the banana quark into the egg cream. Pour the cream onto the crumb base and let it freeze through in the freezer for about 5 hours. Put 150 g cream and nut nougat cream in a tall cup and puree it, so that a creamy sauce is created, chill.

3. 3

   Puree 4 bananas and lemon juice in a high mixing bowl, cut 2 bananas into small pieces. Whip 250 g cream until stiff and fold into the quark, stir in banana cream and pieces. Carefully fold the banana quark into the egg cream. Pour the cream onto the crumb base and let it freeze through in the freezer for about 5 hours. Put 150 g cream and nut nougat cream in a tall cup and puree it, so that a creamy sauce is created, chill. Just before serving, remove the nougat sauce from the fridge. Peel baby bananas, cut lengthwise into thin slices. Arrange on the middle of the cake in a fan shape. Whip 100 g cream until stiff, put it into a piping bag with a star-shaped spout and squirt a large cream tuff onto the middle, sprinkle with grated chocolate. Decorate with some sauce and ice cream umbrellas. Add the rest of the sauce

4. 4

   Just before serving, remove the nougat sauce from the fridge. Peel baby bananas, cut lengthwise into thin slices. Arrange on the middle of the cake in a fan shape. Whip 100 g cream until stiff, put it into a piping bag with a star-shaped spout and squirt a large cream tuff onto the middle, sprinkle with grated chocolate. Decorate with some sauce and ice cream umbrellas. Add the rest of the sauce

5. 5

   5 hours waiting time