Crumble banana box cake with chocolate cream
very easy
90 mins
90 mins
Ingredients
- 4 Bananas (approx. 160 g each)
- 125 g + 1 tablespoon of sugar
- 50 g Butter
- 275 g Flour
- 4 Eggs (size M)
- 2 packages Vanillin sugar
- 50 ml Sunflower oil
- 2 TEASPOONS Baking Powder
- 1 pinch Salt
- 1/2 TEASPOON Cinnamon
- 75 ml Milk
- 125 g dark chocolate
- 125 g Whipped cream
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel 3 bananas, cut into small cubes. Knead 50 g sugar, butter and 100 g flour into crumbles.
- 2
Beat 2 eggs, 75 g sugar, 1 packet vanilla sugar and oil with the whisks of the hand mixer until creamy. Mix 175 g flour, baking powder, salt and cinnamon. Stir the flour mixture and milk into the egg mixture.
- 3
Fold in banana cubes. Fill into a greased, flour-sprinkled box form (6.5 x 11 x 30 cm) and smooth it down. Spread crumbles on top and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
- 4
manufacturer) bake for about 45 minutes. Remove and let cool on a cake rack.
- 5
Carefully remove the cake from the tin and cut it in half horizontally. Melt the chocolate over a warm water bath. Separate 2 eggs. Mix the egg yolks with 1 packet of vanilla sugar until creamy. Beat the egg whites until stiff, while pouring in 1 tablespoon of sugar.
- 6
Whip the cream until stiff. Decorate the surface of the cake with chocolate using a spoon. Stir the rest of the chocolate into the egg yolk cream. Alternately stir in cream and beaten egg white bit by bit.
- 7
Peel and slice 1 banana. Place the lower part of the cake on a plate and enclose it with a cake frame or a frame made of aluminium foil. Spread half of the chocolate mousse on top.
- 8
Spread banana slices on top, finish with the remaining mousse. Place the upper cake half on top and chill for about 2 hours.
Nutrition Facts
260 kcal
32 g
13 g
5 g
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