John Myers
Contents
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Ingredients
- Makes 12 pieces
For the ground: *)
- 150 g Margarine
- 150 g Sugar
- 3 Eggs
- 150 g Flour
- 1 tsp Baking powder
- 1 tbsp Margarine for spreading the mold
- Breadcrumbs
For covering:
- 5 4 - 5 bananas
- 2 cup Cream (200 g each)
- 1 bar Milk chocolate
- 2 Cream stiffener
- Apricot jam
- Chocolate sprinkles
Instructions
For the cake base:
- Put 1,150 g butter or margarine, 150 g sugar and 3 eggs in a mixing bowl and stir with the mixer until foamy. Add 150 g of flour and 1 teaspoon of baking powder and stir well. Butter a fruit tart pan (here 30 cm ɸ) well and sprinkle with breadcrumbs. Preheat the oven to 175 ° C. Pour the dough into the mold, smooth it out and bake for about 10-15 minutes at (175 ° C) golden-brown (visual test). Turn the hot cake out onto a cake plate and let it cool down.
For covering:
- Carefully heat the cream with the crumbled chocolate the day before until the chocolate has dissolved and refrigerate overnight. Brush the cake base with apricot jam, peel the bananas, cut in half and cover the cake base with it. Beat the chocolate cream with the cream stiffener until stiff / firm and spread / spread over the bananas. Finally sprinkle with chocolate sprinkles and refrigerate until serving.
For the ground: *)
- See: Fruit cake - a traditional family recipe based on Mama Voh
Tip:
- 4 .: Possibly use boiling cream (HANSANO) instead of cream, then you do not need a cream stiffener!
Nutrition
Serving: 100gCalories: 480kcalCarbohydrates: 57gProtein: 3.5gFat: 26.6g
