Summary

Ingredients

• 4 egg whites
• 200 g suar
• 200 g almonds, round
• 1 packet cake cream (vanilla flavor)
• 200 g butter
• 300 ml milk
• 5 banana (s)
• lemon juice
• 2 sachets whole milk couverture
• 1 bag dark chocolate couverture

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Instructions

1. Prepare the floors a day in advance. To do this, beat the 4 egg whites until stiff. Fold in 200 g sugar one tablespoon at a time. Also fold in 200 g of ground almonds.
2. Pour the mixture into a piping bag and squirt circles with a diameter of approx. 5 - 6 cm onto a baking sheet covered with baking paper. Several sheets will be needed.
3. Bake the trays individually in a preheated oven at 140 ° C (top / bottom heat) for 35 minutes until they are brown. Then they don`t soften up so quickly because of the cream. Let the bottoms cool and store in a tin can for the next day.
4. Cut the bananas into slices - depending on the amount and size of the bases - and brush with lemon juice so that they do not turn brown. Prepare the cream according to the instructions on the packet and stir until no more flakes of butter can be seen.
5. Meanwhile, melt the couverture in a water bath according to the instructions on the packet. Pour the cream into a piping bag and squirt on the bottoms. Spread the banana slices on top.
6. Cut the corner of the bag from the whole milk couverture and sprinkle the bottom with the couverture. Then do the same with the dark couverture. Let the chocolate set (cool) and the chocolate bananas are ready.