Simple and small chocolate bananas

Ingredients for 1 servings:

• 4 egg whites
• 200 g sugar
• 200 g almonds, ground
• 1 pack of cake cream (vanilla flavor)
• 200 g butter
• 300 ml milk
• 5 bananas
• e.g. lemon juice
• 2 bags of milk chocolate coating
• 1 bag of dark chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 35 minutes

Simple and small chocolate bananas, perfect for parties, makes about 50 pieces.

Prepare the bases one day in advance. Beat the four egg whites until stiff. Fold in 200g of sugar, one tablespoon at a time. Fold in 200g of ground almonds. Transfer the mixture to a piping bag and pipe circles approximately 5-6cm in diameter onto a baking sheet lined with baking paper. You will need several baking sheets. Bake each sheet individually in a preheated oven at 140°C (top/bottom heat) for 35 minutes, until golden brown. This will prevent them from softening as quickly due to the cream. Let the bases cool and store them in a tin for the next day. Slice the bananas—depending on the number and size of the bases—and brush them with lemon juice to prevent them from browning. Prepare the cream according to the package instructions and stir until no more butter flakes remain. Meanwhile, melt the chocolate coating in a double boiler, also according to the package instructions. Transfer the cream to a piping bag and pipe onto the bases. Arrange the banana slices on top. Cut off the corner of the bag of milk chocolate and sprinkle the bases with the chocolate. Then repeat with the dark chocolate. Let the chocolate set (cool), and the chocolate-covered bananas are ready.