Banana Split Cake

Ingredients

Directions

1. 1

   Roughly grate the marzipan. Stir with the whisk of the hand mixer until smooth. Stir in the eggs one after the other. Add 100 g sugar and flour and stir in. Grease a baking tray (32 x 39 cm) and dust with flour. Spread the dough on it and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Take out and let cool down.

2. 2

   Soak the gelatine. Stir pudding powder, 150 g sugar and 120 ml milk until smooth. Bring the remaining milk to the boil, remove from the heat and stir in the pudding powder. Simmer for about 1 minute while stirring. Pour into a bowl and let it cool down a bit. Squeeze the gelatine and dissolve in the pudding. Cover the pudding with foil and let it cool down. Peel all but 1 banana, cut in half and sprinkle with 4 tablespoons of lemon juice. Halve the bottom crosswise and put a frame of aluminium foil around each half. Dab bananas dry and spread on the bottoms. Mix the cream firmer and vanilla sugar. Whip 400 g whipped cream until stiff, allowing the sugar mixture to trickle in. Stir the cold pudding well and fold in the cream. Halve the pudding, spread on the cake base and smooth it down. Leave to set in the fridge for 2-3 hours. Peel 1 banana and cut into pieces.

3. 3

   Dab bananas dry and spread on the bottoms. Mix the cream firmer and vanilla sugar. Whip 400 g whipped cream until stiff, allowing the sugar mixture to trickle in. Stir the cold pudding well and fold in the cream. Halve the pudding, spread on the cake base and smooth it down. Leave to set in the fridge for 2-3 hours. Peel 1 banana and cut into pieces. Sprinkle with 1 tablespoon of lemon juice. Chop the chocolate coating and melt over a warm water bath. Dab the banana pieces dry, dip them slightly in the chocolate coating and let them dry on baking paper. Put the rest of the liquid couverture into a small freezer bag, cut off a small corner. Spray a sample onto a piece of baking paper and let it dry. Cut the cake into pieces. Whip 200 g whipped cream until stiff and fill into a piping bag with star-shaped spout. Spray 2 cream tuffs onto each piece. Decorate with banana pieces and chocolate decoration

4. 4

   Chop the chocolate coating and melt over a warm water bath. Dab the banana pieces dry, dip them slightly in the chocolate coating and let them dry on baking paper. Put the rest of the liquid couverture into a small freezer bag, cut off a small corner. Spray a sample onto a piece of baking paper and let it dry. Cut the cake into pieces. Whip 200 g whipped cream until stiff and fill into a piping bag with star-shaped spout. Spray 2 cream tuffs onto each piece. Decorate with banana pieces and chocolate decoration

5. 5

   waiting time approx. 2 1/2 hours