Caramel and bananas, plus a sour cream and chocolate - this banoffee cake just has to taste good. The preparation is easy and everything goes without baking.
1. Put the biscuits in a freezer bag and seal it. First coarsely chop the biscuits with your hands and then crumble them finely with a rolling pin.
2. Add the biscuit crumbs to the melted butter and mix everything thoroughly.
3. Brush the mold with a few drops of oil, add the biscuit mixture, distribute it, press down with your hands and form a small edge. Then put the mold in the cold for at least half an hour, preferably an hour.
4. Add a packet of vanilla sugar to the sour cream and the whipped cream and beat until stiff separately. Then mix both together.
5. Roughly break the chocolate and melt over the water bath. Then let it cool down a bit.
6. Cut the peeled bananas into slices and drizzle with the lemon juice.
7. Loosen the now hardened base from the mold, possibly use a knife dipped briefly in hot water. Then place the base on a cake plate and cover with the banana slices tightly.
8. Place small blobs of the caramel cream on and between the bananas.
9. Now put the cream and sour cream mixture on it and smooth it out - e.g., with a large knife, cake server, dough scraper or pallet knife.
10. Spread the slightly cooled chocolate in dots on top of the cream and quickly spread it in a circle with the underside of a tablespoon.
11. Put the banoffee cake in the fridge again for about half an hour before serving.
12. Have fun with the preparation - and then have a good appetite!
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