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Banana cream cake

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Ingredients for 16 servings:

  • ½ cake base (sponge cake base), light
  • 1 bottle of juice (banana juice)
  • 2 packs of pudding powder, vanilla
  • 3 cups of cream
  • 1 cup sour cream
  • 3 bananas
  • ½ cup(s) banana liqueur
  • 5 sheets of gelatin
  • 40 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Place a cake ring around the sponge cake base. Slice the bananas and place them on the base. Mix the banana juice with the vanilla pudding mix and bring to a boil. Pour over the bananas while still lukewarm. Let cool. Mix the sour cream, banana liqueur, and sugar. Soften the gelatin, squeeze out the excess water, dissolve it, and stir it into the sour cream mixture. Whip the cream until stiff and stir it into the mixture. Place on the base. Decorate as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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