Banana slices

Ingredients for 1 servings:

• 5 eggs
• 150 g powdered sugar
• 125 g flour
• Grease for the tray
• Apricot jam (apricot jam)
• 1 tbsp rum
• 1 kg banana(s)
• ½ liter of milk
• 1 packet of vanilla pudding powder
• 4 sheets of gelatin
• 150 g butter
• 100 g powdered sugar
• 200 g chocolate
• 50 g coconut oil

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

for 12 cuts

For the sponge cake, beat the egg whites until stiff, then beat with the sugar. Gently fold in the sifted flour and egg yolks. Spread the batter onto a greased baking sheet to a thickness of about 2 cm. Bake in the oven at 200 degrees Celsius (top/bottom heat) for about 20 minutes and let it cool. Mix the apricot jam with the rum until smooth and spread over the base. For the vanilla cream, stir the mixed custard powder into the boiling milk and bring to a boil. Immediately transfer to a bowl to prevent it from sticking to the bottom of the pan. Add the well-squeezed gelatine, which has been soaked in cold water, to the hot custard, stir until dissolved, and let it cool. It’s best to place cling film on the surface to prevent a skin from forming. Beat the butter with the icing sugar until fluffy and stir in the custard a tablespoon at a time. The butter and custard must be the same temperature. Caution! The pudding mixture must be completely cooled, otherwise it will separate when the pudding is stirred into the butter! Cover the sponge cake densely with banana slices and spread with the vanilla cream. Chill. For the glaze, heat the chocolate and butter in a double boiler and mix. Cover the banana slices with the glaze and chill. Cut into 12 pieces before serving.