Summary

Ingredients

• 1 point puff pastry (roll with 32 cm diameter, cooling shelf)
• 0.5 ½ pack dark chocolate
• 0.5 liter ½ cream
• 2 packs cream stabilizer
• 0.5 ½ pack vanilla sugar
• 3 tablespoon sugar
• 4 banana (s)
• 1 pack icing, clearer
• 2 tablespoon lemon juice
• Grease for the tin

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Instructions

1. Line a greased round baking tray (32 cm diameter) with the puff pastry, prick the base tightly with a fork. Weigh down the dough with a slightly smaller, round tray.
2. Bake a total of approx. 15 minutes in the middle of the oven preheated to 220 ° C (blind baking). Remove the smaller baking tray after approx. 10 minutes and bake the pastry base for approx. 5 minutes. Then take it out and let it cool down.
3. Melt the couverture and spread it on the dough base, let it set.
4. Mix the cream, cream stiffener, vanilla sugar and sugar and beat until stiff. Set aside 1/3 of it for the garnish. Spread the remaining filling on the dough base. Peel the bananas and cut them into 2 mm thick slices, place on top like tiles. Prepare the clear cake glaze according to the packing instructions and add 2 tablespoons of lemon juice so that the bananas don`t turn brown. Now brush the bananas with the cake glaze. Spread the rest of the cream filling on the cake as a garnish - this is best done with a piping bag.
5. I didn`t give any calories. As you can see from the ingredients, this recipe is an absolute calorie bomb. So if you are on a diet - steer clear of it or forget your diet with this cake.