Summary

Ingredients

For the dough:

• 6 egg (s)
• 220 g powdered suar
• 125 ml water, cold
• 125 ml oil
• 280 g flour, sifted
• 1 packet baking powder
• 3 tablespoon cocoa powder

For the cream:

• 500 ml milk or milk substitute
• 2 packs custard
• 180 g butter or mararine
• 1 tablespoon powdered sugar
• 1 bottle butter-vanilla flavor

Also:

• 1 ½ kg banana (s)
• 200 g couverture
• 50 g mararine
• Currant jam
• possibly grease for the tray

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Instructions

1. For the dough:
2. Mix the eggs, powdered sugar and half of the water until frothy. Slowly stir the rest of the water and gradually the oil with frothy. Mix the baking powder and cocoa with the flour and slowly fold into the foamy mixture.
3. Spread on a greased baking sheet or lined with baking paper and bake for 25 - 30 minutes in a preheated oven at 180 - 200 ° C.
4. For the cream:
5. Prepare the pudding according to the package instructions, but only with half the milk, i.e. 0.5 L for 2 packages. Then let it cool down.
6. Mix the butter, powdered sugar and butter-vanilla flavor until foamy, then stir in the cooled pudding, spoon by spoon.
7. Spread currant jam or another sour jam or jam on the cooled dough. Cut the bananas diagonally into approx. 1 cm slices and distribute them on the jam. Carefully spread the cream on the bananas. Put the cake in the refrigerator.
8. Melt the couverture with the margarine in a double boiler or in the microwave and then carefully spread over the cream.
9. Store in the refrigerator.