John Myers
Ingredients for 6 servings:
- 500 g cake leftovers, preferably with chocolate
- e.g. liqueur or liquor (e.g. Malibu, Batida de Coco)
- 4 bananas
- 500 g yogurt
- 150 g sugar
- 150 ml whipped cream
- 1 dashes lemon juice
- 3 tbsp cream stiff, (San Apart)
- n. B. cocoa powder
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Cake leftovers, very easy
This casserole is perfect for using up leftover chocolate muffins or chocolate cake. The quantities allow for quite a bit of flexibility – it doesn’t matter if you use a little more or less, the casserole will just be a little higher or lower. Crumble the cake scraps and place them in a casserole dish, pressing them down firmly with a spoon. Drizzle with liqueur if desired (or orange juice if children are eating with you). Caution! Leftover muffins are moister than leftover cake, so drizzle less sparingly. Mix the yogurt with the sugar, lemon juice, and San Apart. Whip the cream until stiff and fold in. Slice the bananas and place them in the casserole dish, reserving a few slices for decoration if desired. Then spread the yogurt cream on top. Decorate with cocoa powder and bananas. No San Apart at home? The cream will also be a little thicker if you use only 250g yogurt + 250g quark or mascarpone.
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