Cake Cat`s Banana Slices
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 6 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg whites
- 200 g suar
- 1 point vanilla sugar
- 3 tablespoon cocoa powder
- 250 ml milk
- 50 g corn starch
- 150 grams flour
- 1 point baking powder
- 1 pinch (s) salt
- 375 ml milk
- 150 g butter, stirred until fluffy
- 200 g suar
- 5 egg yolks
- 1 point vanilla sugar
- 5 tablespoon corn starch
- 3 tablespoon rum
- 6 banana (s), sliced
- 250 g couverture, dark or boilin chocolate, finely chopped
- 150 g butter
Print Recipe
Pin Recipe Instructions
- Dough:
- Mix the sugar, vanilla sugar, cocoa and milk well. Mix the flour with the corn maize, salt and baking powder. Beat egg whites into very stiff snow.
- Alternately fold the flour and snow into the sugar-milk mixture, spread the dough onto a baking sheet lined with baking paper (or greased and floured). Bake for 20-25 minutes at 150-175 °.
- Cream:
- Bring the milk, sugar and vanilla sugar to the boil. Mix the cornstarch with a little cold milk and 2 yolks until smooth and stir into the milk with the whisk, beat the remaining 3 yolks with the whisk, bring to the boil briefly, remove from the stove.
- After cooling, stir with rum and fluffy, stirred butter.
- If the cake is being prepared for a children`s birthday party, please do not use rum.
- Spread half of the cream on the cooled dough, place the sliced bananas on top and cover with the rest of the cream.
- Glaze:
- Soften the chocolate and butter in a double boiler, pour over the cream and spread smoothly with a pastry card or a long knife.
- Tip:
- Banana slices taste better on the 2nd day, so they are ideally prepared the evening before and left in a cool place overnight.
- The vanilla cream becomes very firm and does not run off even on hot days, so there is no need for gelatine!
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