Banana split pie with hazelnut brittle

Name: Banana split pie with hazelnut brittle
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g frozen berry mixture; 50 g Butter; 150 g dark chocolate cookies; 50 g Hazelnut kernels; 3 TABLESPOONS + 60 g sugar; 1⁄4 Tsp Cinnamon; 200 g Schmand; 150 g Whipped cream; 1 package Vanilla sugar; 1 large banana; 4 TABLESPOONS Chocolate sauce (bottle); 7-10 Tbsp Freezer bag; Baking paper/aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g frozen berry mixture
50 g Butter
150 g dark chocolate cookies
50 g Hazelnut kernels
3 TABLESPOONS + 60 g sugar
1⁄4 Tsp Cinnamon
200 g Schmand
150 g Whipped cream
1 package Vanilla sugar
1 large banana
4 TABLESPOONS Chocolate sauce (bottle)
7-10 Tbsp Freezer bag
Baking paper/aluminium foil

Directions

1
Defrost the berries. Melt butter for the base. Put the cookies in a freezer bag, close the bag. Roll over with a cake roll until the cookies are crumbled. Mix the cookie crumbs and butter.
2
Pour the crumb mixture into a mould (approx. 18 cm Ø) and press to a flat base. Place the mould in a cold place.
3
For the brittle chop the nuts coarsely. Roast them in a pan without fat and take them out. Caramelise 3 tbsp. sugar in the hot pan until golden. Put the cinnamon and nuts back into the pan and turn in the caramel.
4
Pour onto baking paper or aluminium foil, spread as flatly as possible and dry for approx. 30 minutes.
5
Mix sour cream and 60 g sugar. Whip the cream until stiff and let vanilla sugar trickle in. Fold the cream into the sour cream. Peel and chop the banana. Add berries and banana to the sour cream.
6
Spread the cream on the biscuit base and smooth it down. Chill for at least 3 hours. Break the brittle into pieces and spread on the cream. Drizzle with chocolate sauce.