Banana cake with buttermilk cream

Ingredients for 12 servings:

• 150 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 100 g flour
• 100 g nuts, ground
• 2 tsp baking powder
• 6 sheets of gelatin
• 500 ml buttermilk (banana buttermilk)
• 3 bananas
• 400 ml cream
• 1 packet of vanilla sugar
• 50 g chocolate shavings
• 100 ml cream
• 1 banana(s)
• 2 tbsp chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Preheat oven to 175°C (160°C fan-assisted oven). Dough: Beat butter, sugar, and vanilla sugar until creamy. Beat in eggs one at a time. Continue stirring until the sugar has dissolved. Mix together the flour, nuts, and baking powder, and fold in portions. Pour the dough into a greased 26 cm springform pan, smooth it down, bake for approx. 25 minutes, and let cool. Filling: Soak the gelatin in 200 ml buttermilk. Place the dough base on a cake plate and enclose it in a cake ring. Peel the bananas and cut them into 1 cm thick slices. Spread them on the cake base, leaving the edges free. Heat the buttermilk with the soaked gelatin, stirring continuously until the gelatin has dissolved. Stir in the remaining buttermilk. Chill for 30 minutes. As soon as the mixture begins to set, whip the cream with the vanilla sugar until stiff peaks form. Fold the chocolate shavings into the buttermilk mixture. Spread evenly over the pastry base and chill for 3 hours. Whip the cream until stiff, pipe rosettes on top, and decorate with chocolate-dipped banana slices and chocolate shavings.