Banana Split Pie
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 3 egg (s), separated
- 125 g suar
- 100 g flour
- 0.5 ½ pack baking powder
- 1 pck. Oetker Paradise Cream (banana)
- 1 tablespoon cocoa powder
For the cream:
- 2 cups cream
- 1 cup crème fraîche
- 3 packs cream stabilizer
- 1 pck. Oetker Paradise Cream (banana)
- 150 ml banana (s) juice
- 1 pack chocolate flakes
For covering:
- 4 banana (s)
- some lemon juice
- some water, hot
For the set:
- some cream, whipped
- Pistachios
- some sweets (jelly bananas)
Print Recipe
Pin Recipe Instructions
- For the sponge cake, separate the eggs and beat the egg whites until stiff. Stir in sugar, briefly stir in egg yolks with a little hot water. Mix the flour with baking powder, cocoa powder and paradise cream and fold into the egg mixture.
- Bake the dough in a springform pan or square baking frame in a preheated oven at 180 degrees for approx. 25 minutes and then let it cool down.
- Place a baking frame around the cooled sponge cake.
- Peel and halve the bananas and place on the sponge cake base. Drizzle with lemon juice.
- For the cream, whip the cream with the cream stiffener until stiff (the 3 pack saves gelatine). Mix the banana juice with the paradise cream, fold this mass together with the crème fraiche into the cream. Then fold the chocolate flakes into the cream and distribute on the bananas.
- Chill and decorate with cream tuffs, pistachios and jelly bananas before serving.
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