John Myers
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Banana Vanilla Pot Chili Pie
The perfect banana vanilla pot chili pie recipe with a picture and simple step-by-step instructions.
Ingredients for the cake base
- 180 g Sifted flour
- 120 g Sugar
- 3 Pc. Eggs size M
- 0,0625 liter Oil
- 0,0625 liter Water
- 0,5 packet Tartar powder
- Freshly squeezed lemon juice
- 1 Knife point Medium hot chilli powder
- A bit of sAlt
For the cream
- 0,5 packet Saucepans
- 0,5 packet Custard powder
- Ground cinnamon
- 2 cl Amaretto
for covering
- Fruit spread of your choice
- 1 Pc. Banana fresh
- 0,5 cups Punch glaze
- Grease a springform pan with butter and line with breadcrumbs. Preheat the oven to 175 ° C. Mix the flour, tartar baking powder, chilli powder and salt in a bowl. Beat eggs and sugar in a bowl for several minutes until frothy.
- Stir in the water, oil and lemon juice and then stir in the dry ingredients. Pour the mixture into the prepared springform pan and bake for approx. 35 in the preheated oven. Pierce the deepest point with a skewer after the baking time. If nothing sticks to it, the bob is ready, if it does, bake for another 5-6 minutes and do the test again.
- Let the dough cool completely in the springfrom. Then cut once across. Prepare the vanilla pudding as instructed and let it cool down a little. Stir in the quark, amaretto and cinnamon, put the ring back on the springform pan and coat the base with a fruit spread of your choice.
- Peel the banana and spread it on the cake base. Pour in the curd cream and spread evenly. Put the second cake base on top and finally warm up the punch glaze according to the instructions. Spread on top and let rest in the refrigerator for a good 4 hours.
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