Summary

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

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Instructions

1. Dough:
2. 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.
3. 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 °.
4. Cream:
5. 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.
6. After cooling, stir with rum and fluffy, stirred butter.
7. If the cake is being prepared for a children`s birthday party, please do not use rum.
8. Spread half of the cream on the cooled dough, place the sliced bananas on top and cover with the rest of the cream.
9. Glaze:
10. Soften the chocolate and butter in a double boiler, pour over the cream and spread smoothly with a pastry card or a long knife.
11. Tip:
12. Banana slices taste better on the 2nd day, so they are ideally prepared the evening before and left in a cool place overnight.
13. The vanilla cream becomes very firm and does not run off even on hot days, so there is no need for gelatine!