Banana slices

Ingredients for 1 servings:

• 6 eggs (size L) (for the sponge cake)
• 170 g icing sugar (for the sponge cake)
• 1 tbsp vanilla sugar (for the sponge cake)
• 200 ml cold water (for the sponge cake)
• 150 g flour, smooth (for the sponge cake)
• 2 packs of QimiQ Vanilla (250g each) (for the cream)
• 2 cups of whipped cream (250ml each) (for the cream)
• 170 g icing sugar (for the cream)
• 2 points of cream stiffener (for the cream)
• 9 tbsp jam (currant)
• 300 g chocolate, milk
• 5 large bananas
• 250 ml cold water (for the chocolate coating)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

with QimiQ Vanilla (15% fat) – no butter in the cream

Sponge cake: Separate the 6 eggs, beat the egg whites until stiff peaks, and set aside. Using a mixer (or a food processor), beat the 6 egg yolks with the icing sugar, vanilla sugar, and cold water until frothy and light yellow. Then carefully stir in the egg whites and flour by hand using a whisk; do not overmix so the sponge cake is light and fluffy. Line a deep baking tray with baking paper, spread the batter on it, and bake in a preheated oven at 120°C (top and bottom heat) for about 25-35 minutes. Test with a toothpick to see if any batter is still sticking to it. While the jam is baking, warm it, pass it through a sieve, and set aside. Now whip the 2 cups of whipped cream with the 2 points of cream stiffener and refrigerate immediately. (Instead of regular whipped cream, you can of course also use Rama Cremefine whipped cream for whipping, which makes it even lower in calories!) Then beat the 2 packets of QimiQ vanilla in a mixer until smooth and immediately add the icing sugar. When the sponge cake is ready and cooled, stir the QimiQ sugar mixture again, as it sets quickly, and carefully fold in the whipped cream with a whisk. Now spread the jam over the sponge cake (so that the sponge doesn’t get soggy from the cream that’s poured on top) and then spread the cream on top, slice the bananas and arrange them tightly together on top. Now melt the milk chocolate in a saucepan with 250 ml of cold water (I leave the consistency a little more runny, because otherwise all the solid chocolate would break when cutting the chocolate, and this way, the water will stretch it out, keeping it a little softer and easier to cut). Spread the cooled chocolate evenly over the bananas and smooth it out with a palette knife (Caution: If the chocolate is too hot, the cream will curdle!!!) Chill the finished slices in the refrigerator for about 1-2 hours or place them in the freezer for 10-15 minutes so that the cream sets.