Fast banana-chocolate-mint cake

Name: Fast banana-chocolate-mint cake
Cook time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 500 g Low-fat curd; 500 g Mascarpone; 8 TABLESPOONS Lemon juice; 150 g Sugar; 1 package (200 g) Chocolate Mint bars; 6 Bananas; 1 (250 g) Sponge cake fruit base; 1 TABLESPOON Apricot Jam; 2 TABLESPOONS Chocolate shavings; 7-10 Tbsp Mint leaves

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 12

500 g Low-fat curd
500 g Mascarpone
8 TABLESPOONS Lemon juice
150 g Sugar
1 package (200 g) Chocolate Mint bars
6 Bananas
1 (250 g) Sponge cake fruit base
1 TABLESPOON Apricot Jam
2 TABLESPOONS Chocolate shavings
7-10 Tbsp Mint leaves

Directions

1
Mix quark, mascarpone, 4 tablespoons lemon juice and sugar. Chop 20 chocolate mint bars and stir them in. Peel 5 bananas, cut in half lengthwise and sprinkle with 3 tablespoons of lemon juice. Dab the banana halves dry and cover the sponge cake base with them. Spread the quark mixture on top and chill the cake for about 2 hours. Peel 1 banana, cut diagonally into thicker slices and sprinkle with 1 tablespoon of lemon juice.
2
Cut the rest of the mint bar diagonally in half. Decorate the cake with banana slices, mint bars and mint leaves. Warm the jam and pass through a sieve. Coarsely brush the edge of the fruit base with the jam. Sprinkle with chocolate shavings
3
2 1/2 hours waiting time