John Myers
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Banana Chocolate Cream Cake
The perfect banana chocolate cream cake recipe with a picture and simple step-by-step instructions.
Biscuit base:
- 4 Eggs size M
- 1 Priss Salt
- 50 g Spelled flour type 630
- 50 g Food starch
- 1 packet Bourbon vanilla sugar
- 100 g Sugar
- 2 tbsp Water cold
Filling:
- 1 packet Custard powder
- 30 g Sugar
- 500 ml Milk
- 1 packet Ground gelatin
- 200 ml Cream
- 1 packet Cream stiffener
- 1 packet Bourbon vanilla sugar
- 250 g Lowfat quark
- 4 Fresh bananas
Topping:
- 150 ml Cream
- 150 g Dark couverture
Sponge cake: Preheat the oven to 160 degrees!
- Separate the eggs and beat the egg white with a pinch of salt until stiff. Then stir the egg yolks with sugar until foamy and add water. Mix flour and baking powder and add to the egg yolk foam with vanilla sugar. Now carefully fold in the stiff egg white!
- Line a round baking sheet with parchment paper and grease the edge a little with oil. Pour in the dough evenly and bake in the preheated oven for 30 minutes! Take out of the mold and let cool down on a cake rack!
Filling:
- Meanwhile, stir in the custard powder and sugar in a little milk. Bring the rest of the milk to the boil, stir in the pudding powder and bring to the boil briefly. Then stir in the gelatin into the hot pudding and let it cool down.
Later then:
- Put the sponge cake back into the cake pan. Peel the bananas, cut in half lengthways and spread on the cake. Mix the quark and pudding together. Whip the cream with the cream stiffener and vanilla sugar until stiff and add to the pudding / quark mixture. Spread on the bottom with the bananas. Put in a cool place.
Topping:
- Cut the couverture into pieces, heat and melt in the cream. Cool a little and spread on the cake! Chill cake overnight! Then serve and enjoy! 🙂
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