Banana wreath with chocolate icing

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 25
  • 7 ripe bananas (about 1 kg)
  • 60 g butter/margarine
  • 300 g Sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 1 package Vanillin sugar
  • 4 eggs , 500 g flour (Gr. M)
  • 1 package Baking Powder
  • 5 TABLESPOONS Milk
  • 100 g ground almonds and hazelnuts
  • 7-10 Tbsp Fat and breadcrumbs of the mould
  • 2 (100 g each) Dark cake glaze bag
  • 200 g Whipped cream
  • 1 TEASPOON Lemon juice

Directions

  1. 1

    Peel 6 bananas (900 g) and crush them finely. Mix banana puree, fat, sugar, lemon peel and vanilla sugar until creamy. Stir in the eggs one by one. Mix flour and baking powder, stir in portions. Stir in milk, almonds and nuts

  2. 2

    Pour into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and a tube bottom insert. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C / gas: level 2) for approx. 50 minutes. Cooling down

  3. 3

    Place the cake glaze in hot water for 10 minutes and dissolve. Then cut open bags and pour over the cake. Let the icing dry

  4. 4

    Before serving, whip cream until stiff and sprinkle thick tuffs on the cake. Peel the rest of the banana, cut into slices and sprinkle with lemon juice. Place slices in the cream tuffs

Nutrition Facts

KCAL
280 kcal
CARBS
37 g
FATS
12 g
PROTEINS
5 g