Banana split cake from the tray

Name: Banana split cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 500 g Dark chocolate; 250 g soft butter; 350 g Sugar; 1 package Vanillin sugar; 6 Eggs (size M); 8 Bananas; 3 TABLESPOONS Lemon juice; 1 kg Whipped cream; 400 g Flour; 1 package Baking Powder; 100 g + 2 tablespoons grated coconut; 2 packages Pudding powder "vanilla flavor" for cooking; 800 ml Milk; 1 cube (approx. 25 g) Coconut oil; 2 packages Cream stabiliser; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

500 g Dark chocolate
250 g soft butter
350 g Sugar
1 package Vanillin sugar
6 Eggs (size M)
8 Bananas
3 TABLESPOONS Lemon juice
1 kg Whipped cream
400 g Flour
1 package Baking Powder
100 g + 2 tablespoons grated coconut
2 packages Pudding powder "vanilla flavor" for cooking
800 ml Milk
1 cube (approx. 25 g) Coconut oil
2 packages Cream stabiliser
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Chop 200 g chocolate. Cream butter, 250 sugar and vanilla sugar with the whisk of the hand mixer. Add the eggs bit by bit. Peel 4 bananas, mash them finely with a fork in a bowl, mix with lemon juice.
2
Stir 200 g cream into the butter cream. Mix flour, baking powder and 100 g coconut flakes, stir in briefly. Fold in chopped chocolate. Pour the dough into a greased, flour-dusted fat pan (approx. 34 x 40 cm) and smooth it down.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the middle shelf for 25 - 30 minutes. Let cool on a cake rack.
4
Mix pudding powder with 100 g sugar. Stir with approx. 100 ml milk until smooth. Boil up 700 ml milk in a pot. Stir the pudding powder into the boiling milk, bring to the boil and simmer for 1 minute while stirring.
5
Take it off the stove. Pour into a bowl, cover directly on the surface with foil and let it cool down. For the icing, heat 300 g whipped cream and coconut oil. Chop 300 g chocolate and add to the hot cream.
6
Leave aside for about 5 minutes. Then mix everything thoroughly to a smooth glaze. Let it cool down.
7
Whip 500 g cream until stiff, allowing the cream firmer to trickle in. Stir the pudding until smooth, fold in the cream. Halve the cake base, place the halves on suitable cake plates. Spread about half of the pudding cream on each base and smooth it down.
8
Peel and slice 4 bananas. Spread on the cream. Pour the pouring on. Sprinkle with 2 tbsp. grated coconut. Chill for about 1 hour. Serve cut into pieces.