John Myers
Ingredients for 1 servings:
- 1 pkt. puff pastry (roll with 32 cm diameter, refrigerated shelf)
- ½ pack of dark chocolate coating
- ½ liter cream
- 2 packs of cream stiffener
- ½ packet of vanilla sugar
- 3 tbsp sugar
- 4 bananas
- 1 pack of cake glaze, clear
- 2 tbsp lemon juice
- Grease for the tray
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Line a greased round baking sheet (32 cm diameter) with the puff pastry, pierce the base firmly with a fork. Weigh down the pastry with a slightly smaller, round baking sheet. Bake for a total of approx. 15 minutes in the center of an oven preheated to 220°C (blind baking). Remove the smaller baking sheet after approx. 10 minutes and bake the pastry base for a further 5 minutes. Then remove and let cool. Melt the chocolate coating and spread it over the pastry base; let it set. Mix the cream, cream stabilizer, vanilla sugar, and sugar and beat until stiff. Set aside 1/3 of this for the topping. Spread the remaining filling over the pastry base. Peel the bananas and cut them into 2 mm thick slices, then arrange them on top like roof tiles. Prepare the clear glaze according to the package instructions, adding 2 tablespoons of lemon juice to prevent the bananas from browning. Brush the bananas with the glaze. Now spread the remaining cream filling over the cake as a garnish – this works best with a piping bag. I haven’t listed any calories. As the ingredients already indicate, this recipe is an absolute calorie bomb. So… if you’re on a diet, steer clear of it, or forget about your diet with this cake.
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