Summary

Ingredients

• 6 egg (s), (size L) (for the biscuit)
• 170 g powdered suar, (for the biscuit)
• 1 point vanilla sugar, (for the biscuit)
• 200 ml water, cold (for the biscuit)
• 150 g flour, smooth (for the biscuit)
• 2 packs QimiQ vanilla (50g each) (for the cream)
• 2 cups whipped cream, (á 50ml) (for the cream)
• 170 g powdered suar, (for the cream)
• 2 point cream stiffener, (for the cream)
• 9 tablespoon jam (currant)
• 300 g chocolate, whole milk
• 5 large banana (s)
• 250 ml water, cold (for the chocolate icing)

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Instructions

1. Biscuit:
2. Separate the 6 eggs, beat the egg whites into snow, set aside.
3. Mix the 6 yolks with the icing sugar, vanilla sugar and cold water with the mixer (or better food processor) until the color changes to light yellow and is airy.
4. Then carefully stir in the snow and flour by hand with a whisk, do not stir too much so that the sponge cake becomes loose.
5. Line a tall tray with baking paper, spread the dough on it and bake it in the preheated oven at 120 ° C top and bottom heat for about 25-35 minutes, test with a toothpick whether there is still dough sticking to it.
6. During the baking time, the jam is warmed up and passed through a sieve, set aside.
7. Now the 2 cups of whipped cream are whipped with the 2 pt. Cream stabilizer, immediately put in the refrigerator. (Instead of the normal whipped cream, of course, Rama Cremefine whipped cream can also be used for whipping, then it will be even lower in calories!)
8. Then stir the 2 packs of QimiQ vanilla in the mixer until smooth and add the icing sugar right away.
9. When the biscuit is done and cooled, stir again the QimiQ sugar mixture, as it will set quickly and carefully fold in the whipped cream with the whisk.
10. Now spread the sponge cake with the jam (so that the sponge cake does not become soggy from the cream that comes on top) and then spread the cream on it, cut the bananas into slices and spread them closely together.
11. Now melt the whole milk chocolate in a saucepan with 250 ml of cold water (I therefore leave the consistency a little more liquid, because when the chocolate is cut, the whole solid chocolate breaks and so, when the water increases, it remains a little softer and can be easily cut) .
12. Distribute the cooled chocolate evenly on the bananas and smooth it out with a palette (attention: if the chocolate is too hot, the cream will curdle !!!)
13. Chill the finished slices in the refrigerator for about 1-2 hours or put them in the freezer for 10-15 minutes so that the cream sets.