banoffee pie

Name: banoffee pie
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 200 g Oatmeal biscuits, firm; 125 g Butter; 40–50 g Dark chocolate; 250 g Whipped cream; 250 g Schmand; 2 packages Vanillin sugar; 3 (approx. 450 g) small bananas; 2 TABLESPOONS Lemon juice; 100 g Caramel spread; 7-10 Tbsp Oil; 1 large freezer bag

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

200 g Oatmeal biscuits, firm
125 g Butter
40–50 g Dark chocolate
250 g Whipped cream
250 g Schmand
2 packages Vanillin sugar
3 (approx. 450 g) small bananas
2 TABLESPOONS Lemon juice
100 g Caramel spread
7-10 Tbsp Oil
1 large freezer bag

Directions

1
Spread oil on a tart mould with lift-off base and smooth rim (approx. 23 cm Ø). Put the biscuits in a large freezer bag, close the bag. Finely crumble the biscuits with a dough roller.
2
Heat the butter and mix well with the cookie crumbs. Spread the crumb mixture into the tin and press it to an even base with a rim. Chill for at least 1 hour.
3
Roughly chop the chocolate and melt over a warm water bath. Whip cream and sour cream separately, with a packet of vanilla sugar stiffly in each case. Mix cream and sour cream.
4
Peel and slice the bananas and mix them with lemon juice. Carefully remove the biscuit base from the mould and lift it onto a cake plate. Cover the base with banana slices. Spread the caramel spread in blobs on top.
5
Spread with sour cream-cream.
6
Spread warm chocolate over the cream, spread it in a circle with the back of a spoon. Chill for about 30 minutes.