Mole crumble cake with bananas

Name: Mole crumble cake with bananas
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1/2 l Milk; 1 package Pudding powder vanilla flavor; 3 TABLESPOONS + 125 g sugar; 225 g Butter; 125 g Pecan nuts; 300 g Flour; 1 pinch Salt; 200 g Whole milk couverture; 6 sheets white gelatine; 5 Bananas (600-700 g); 2 TABLESPOONS Lemon juice for spreading; 400 g Whipped cream; 2 packages Vanillin sugar; 7-10 Tbsp Oil; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1/2 l Milk
1 package Pudding powder vanilla flavor
3 TABLESPOONS + 125 g sugar
225 g Butter
125 g Pecan nuts
300 g Flour
1 pinch Salt
200 g Whole milk couverture
6 sheets white gelatine
5 Bananas (600-700 g)
2 TABLESPOONS Lemon juice for spreading
400 g Whipped cream
2 packages Vanillin sugar
7-10 Tbsp Oil
baking paper

Directions

1
Mix 8 tablespoons of milk, pudding powder and 3 tablespoons of sugar until smooth. Bring the rest of the milk to the boil, remove the pan from the heat and stir in the pudding powder. Put back on the hot stove and let simmer for about 1 minute while stirring. Put the pudding in a bowl and cover the surface directly with foil. Let cool down for 2-3 hours
2
Melt butter in a pot. Coarsely chop the pecan nuts. Mix flour, sugar, nuts and 1 pinch of salt in a bowl. Add hot butter and knead into crumbles with the dough hooks of the hand mixer. Let it cool down and spread it on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes until crispy. Let the finished crumbles cool down for 20-30 minutes
3
Coarsely chop the chocolate coating and melt it over a warm water bath. Weigh 350 g crumbles, crumble finely and mix well with the liquid chocolate coating. Spread the bottom of a springform pan (26 cm Ø) thinly with oil. Pour the crumble mixture into the mould and press it into an even base with a spoon. Chill for about 30 minutes
4
Soak gelatine in cold water. Peel the bananas, first cut them in half crosswise, then lengthwise. Spread the bananas with lemon juice and line the crumble base with the banana quarters in a circle. Whip cream and vanilla sugar until not quite stiff. Mix the pudding with the whisk of the hand mixer until creamy. Stir about half of the cream into the pudding. Squeeze the gelatine, dissolve and mix with 1-2 tbsp. cream. Stir the gelatine mixture into the remaining cream and fold in the remaining cream
5
Loosen the edge of the springform pan and spread the pudding cream on the base as a dome. Lightly crumble the remaining crumbles, sprinkle on the cream and press down lightly. Chill the cake for 2-3 hours
6
waiting time approx. 4 3/4 hours