Banana Cream with Orange Jelly and Raspberry Cap

Summary

Prep Time	1 hr
Cook Time	10 mins
Total Time	5 hrs 10 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

2 Viennese cake bases

For the cream:

2 banana (s)
75 g natural yourt
125 g quark
5 tablespoon forest honey

For the jelly:

4 sheets gelatin
5 orange (s)
4 cl rum

Also:

100 g dark chocolate
250 g raspberries
Sugar or powdered sugar

Banana Cream with Orange Jelly and Raspberry Cap

Instructions

For the cream:
Finely mash the bananas and mix together with the quark, yoghurt and forest honey to a smooth mass. The amount of honey you add depends primarily on your taste and the ripeness of the bananas.
Squeeze the oranges. If the stones are removed after pressing, you can add the separated pulp to the fruit juice again. You should get about 450 ml of juice for the 6 servings. Give this fruit juice a certain sweetness with sugar or powdered sugar (this is of course also based on your own preference). Round off the taste with the addition of rum, please be careful here too and season several times if necessary.
Separate an amount of about 125 ml (WITHOUT pieces of pulp) from this, so that the sponge cake will be drizzled with it later.
Now let`s turn to the raspberries:
Finely puree the raspberries with a blender and stir the raspberry puree through a sieve to separate the raspberry mass from its small grains, because they really spoil fun when eating! This step is a bit tedious and requires a little patience. If necessary, season the raspberry purée with sugar or powdered sugar.
TIP: Possibly take a nice raspberry per serving to use as a decoration at the end.
Use a food processor or Thermomix to grind the chocolate into small crumbs and later melt it at 50 ° C. This process can also be carried out in a water bath. Keep the chocolate supple in the water bath for further processing.
Using a glass that corresponds to the one in which it will be served later, cut 2 circles out of the cake bases per serving. The biscuit circles must then fit exactly into the serving glass.
We now start serving in the glasses:
Cover the bottom of the glasses with the first sponge cake and sprinkle it evenly with approx. 10 ml of the separated fruit juice (this is the part of the juice that was removed from the rest of the juice without any pulp particles). This portion of juice, with which the biscuit is drizzled, can also have a little more thump and can be treated with a little rum if you like.
Warm up the remaining 320 ml orange juice (the portion with pulp) (not heated !!) and dissolve the gelatine in it. After the liquid begins to gel, distribute the amount evenly over the portion glasses, so cover the biscuit circles with it. Place the jars in the refrigerator until the jelly has set.
When this is done, apply the liquid chocolate evenly and thinly to the firm jelly. Use half (!) Of the melted chocolate for this. If a brush is used here, please make sure that you do not scratch the jelly with the warm chocolate again! Then put the glasses back in the refrigerator to let the chocolate harden.
After the chocolate coating and the jelly have set again, distribute the banana cream evenly over the 6 serving glasses. Now comes the second biscuit circle, sprinkle it with the second half of the separated juice as well. This is followed by the rest of the liquid chocolate, which is thinly applied to the biscuit pieces. Put the glasses in the refrigerator again to cool the chocolate layer.
Finally, spread the raspberry purée over the chocolate layer over all the serving glasses. A cream wreath or other decorative topping rounds off the appearance. There is no limit to your ingenuity!

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