Banana cream pie

Ingredients for 1 servings:

• 1 cake base (sponge cake base)
• 275 ml milk
• 1 pack of pudding powder, vanilla flavor
• 2 tbsp sugar
• 1 egg(s)
• 70 g butter
• 70 g margarine
• 50 g powdered sugar
• 1 packet of vanilla sugar
• 4 bananas
• 1 lemon(s)
• 150 g dark chocolate coating

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Great in summer

Bake or buy the sponge cake. Prepare the vanilla pudding, but use only 250 ml of milk instead of 500 ml as indicated on the package! Then stir until cold. Cream the butter and margarine with the powdered sugar until fluffy, then stir in the egg and vanilla sugar. Mix with the vanilla pudding. Spread half of the cream on the sponge cake. Halve the bananas lengthwise (be careful of the bend; you want them to be able to lay flat afterwards!). Squeeze the lemon and drizzle the bananas with the juice. Then place the banana halves close together on the cream until everything is covered. Spread the other half of the cream on top. Refrigerate the cake for 2 hours. The cream should now be set. Melt the chocolate coating, add about 25 ml of milk (so the icing is not quite as hard and is easier to cut later), and spread the chocolate icing over the cake. Place the cake back in the fridge for 2 hours, then decorate as desired.