Chocolate-almond paste with vanilla cream, cherries and bananas
easy
60 mins
60 mins
Ingredients
- 75 g Dark chocolate
- 125 Butter or margarine
- 125 g Sugar
- 1 package Vanillin sugar
- 3 Eggs (size M)
- 1 pinch Salt
- 1 TABLESPOON Lemon juice
- 1 coated Tsp Baking Powder
- 75 g Flour
- 75 g Almonds
- 3 TABLESPOONS Milk
- 1/2 l Milk
- 30 g Sugar
- 1 package Pudding powder
- 7-10 Tbsp "Almond flavor"
- 500 g Sour cherries
- 2 medium-sized bananas
- 1 package glaze
- 2 TABLESPOONS Sugar
Directions
- 1
Grating chocolate. Stir the fat until smooth. Gradually add sugar and vanillin sugar. Add eggs and stir until creamy. Add salt and lemon juice. Mix baking powder with flour, stir in the chocolate and almonds.
- 2
Finally mix with milk to a smooth dough. Grease the fruit base mould (28 cm Ø) well and sprinkle with breadcrumbs. Pour in the dough and bake for 25-30 minutes in a preheated oven (electric range: 175 °C/ gas: level 2).
- 3
Let it cool down for 10 minutes and then carefully turn it over. For the topping, remove 4 tablespoons of the milk. Stir in the pudding powder and sugar. Bring the rest of the milk to the boil and stir in the pudding powder, bring to the boil once.
- 4
Allow the pudding to cool slightly and place on the cake base. Wash, drain and stone the cherries. Peel and slice the bananas. Cover the cake with cherries and banana slices. For the glaze, mix the contents of the package with 2 tablespoons of sugar in a saucepan.
- 5
Gradually stir in 250 ml of water and bring to the head while stirring. Spread the icing evenly over the cake. Results in about 12 pieces.
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