Banana Split Slices

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white and 4 tbsp. water until stiff, adding 150 g sugar. Stir in the egg yolks one by one. Mix flour, starch, 2-3 tablespoons cocoa and baking powder, sieve over the mixture and fold in. Put the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.

2. 2

   Turn out the sponge cake onto a cake rack. Peel off the paper and let the plate cool down. Soak gelatine in cold water. Mix quark and 50 g sugar. Squeeze the gelatine and dissolve. Stir in 5 tbsp. quark, then stir everything into the remaining quark and chill. As soon as the quark begins to gel, whip 300 g cream until stiff, fold in grated chocolate. Cut the sponge cake straight and halve it crosswise. Cover one base with a baking frame. Peel 4-5 bananas, cut them in half lengthwise and spread them thinly with lemon juice. Spread about half of the quark mixture on the base and smooth it down. Spread bananas on top.

3. 3

   quark, then stir everything into the remaining quark and chill. As soon as the quark begins to gel, whip 300 g cream until stiff, fold in grated chocolate. Cut the sponge cake straight and halve it crosswise. Cover one base with a baking frame. Peel 4-5 bananas, cut them in half lengthwise and spread them thinly with lemon juice. Spread about half of the quark mixture on the base and smooth it down. Spread bananas on top. Add the rest of the cream, smooth it down, place the second cake base on top, press down a little and refrigerate for at least 4 hours. Cut the cake into pieces. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout and squirt onto the pieces. Peel small bananas and cut them in half lengthwise. Halve the banana halves again diagonally, spread a thin layer of lemon juice on them and place them on the tuffs. Arrange the pieces on a cake plate

4. 4

   Add the rest of the cream, smooth it down, place the second cake base on top, press down a little and refrigerate for at least 4 hours. Cut the cake into pieces. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout and squirt onto the pieces. Peel small bananas and cut them in half lengthwise. Halve the banana halves again diagonally, spread a thin layer of lemon juice on them and place them on the tuffs. Arrange the pieces on a cake plate

5. 5

   waiting time approx. 5 1/4 hours

Nutrition Facts

KCAL
380 kcal

CARBS
46 g

FATS
18 g

PROTEINS
9 g