Banana – Quark – Biscuit

Ingredients for 1 servings:

• 125 g butter
• 200 g sugar
• 1 pinch of salt
• 2 packets of vanilla sugar
• 3 eggs
• 200 g flour
• 2 tsp, leveled baking powder
• 3 tbsp milk
• 150 g chocolate flakes
• 6 sheets of gelatin
• 2 bananas
• 75 ml lemon juice
• 500 g low-fat curd cheese
• 2 cups of whipped cream (250 g each)
• 3 tbsp apricot jam
• 40 g dark chocolate coating
• 30 g chips (banana chips) for decoration
• Fat for the mold
• Breadcrumbs for the form

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

Warning: Danger of addiction!

Beat the butter, 100g sugar, salt, and 1 sachet of vanilla sugar with the whisk attachment of a hand mixer until creamy. Beat in the eggs one at a time. Mix the flour with the baking powder and stir in alternately with the milk. Add 100g chocolate flakes. Spread the batter evenly in a greased and breadcrumb-coated 26cm springform pan and bake at 175°C (gas mark 2) for approx. 25 minutes. Then let it cool. Soak the gelatin in cold water. Slice the bananas and marinate them in lemon juice. Roughly mash them with a fork, then puree them with the remaining vanilla sugar. In a bowl, mix until smooth with the quark and the remaining sugar. Squeeze out the gelatin and dissolve it in a bain-marie. Stir it into the banana mixture, then chill for 5-10 minutes until the cream begins to set. Whip the cream until stiff peaks and fold in. Place a springform pan around the base. Spread the quark cream over the cake and refrigerate for 4 hours. Warm the jam and then spread it over the base. Decorate with the chocolate flakes. Melt the dark chocolate, dip some banana chips in it, and let it dry. Decorate the top of the cake as desired.