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Easter cake with bananas and chocolate cream

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Ingredients for 1 servings:

  • 3 Viennese cake bases
  • 4 bananas
  • 1.2 liters of cream
  • 1 pack of chocolate pudding powder, no cooking, e.g. Galetta
  • 2 tbsp cocoa powder, instant, e.g. B. Kaba
  • 2 packets of vanilla sugar
  • 2 packs of cream stiffener
  • 4 tbsp apricot jam
  • some lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spread the first layer with apricot jam. Halve the bananas lengthwise, drizzle with lemon juice, and place on the jam. Whip 800 ml of cream with the chocolate pudding and cocoa powder until stiff. This is very quick: add the powder, mix briefly, and beat on high for 1 minute. Spread about a third of it over the bananas and place the second layer on top. Spread the second layer with the rest of the chocolate cream and place the third layer on top. Whip the remaining 400 ml of cream with the vanilla sugar and cream stabilizer. Spread this mixture all over the cake and decorate as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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