Banoffee cake – no baking

Ingredients for 1 servings:

• 250 g oat biscuits or oat flake biscuits, alternatively caramel biscuits
• 120 g butter
• 50 g dark chocolate
• 3 bananas (total 450 g)
• 2 tbsp lemon juice
• 100 g caramel cream or caramel spread, preferably homemade
• 200 g sour cream
• 200 g whipped cream
• 2 packets of vanilla sugar
• some oil for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Refrigerator cake: Recipe for a tart or springform pan, 22 – 24 cm diameter

Caramel and bananas, with sour cream and whipped cream and chocolate – this banoffee cake is simply delicious. It’s easy to prepare and doesn’t require any baking. 1. Place the biscuits in a freezer bag and seal it. First, roughly crush the biscuits with your hands and then finely crumble them with a rolling pin. 2. Add the biscuit crumbs to the melted butter and mix everything thoroughly. 3. Grease the baking dish with a few drops of oil, add the biscuit mixture, spread it out, and press it down with your hands, forming a small edge. Then refrigerate the dish for at least half an hour, or preferably an hour. 4. Add a sachet of vanilla sugar to the sour cream and whipped cream separately until stiff peaks form. Then mix the two together. 5. Roughly break up the chocolate and melt it over a bain-marie. Let it cool slightly. 6. Slice the peeled bananas and drizzle with lemon juice. 7. Remove the now-hardened base from the mold, using a knife briefly dipped in hot water if necessary. Then place the base on a cake plate and cover it tightly with the banana slices. 8. Place small dollops of the caramel cream on and between the bananas. 9. Now add the cream and sour cream mixture and smooth it out – e.g., with a large knife, cake server, spatula, or palette knife. 10. Spread the slightly cooled chocolate in portions over the cream and quickly spread it in a circle with the bottom of a tablespoon. 11. Chill the banoffee cake again for about half an hour before serving. 12. Have fun making it – and enjoy!