in Recipes

Super quick banana cream cake

updated

Spread the love

Ingredients for 1 servings:

  • 3 m.-sized eggs
  • 200 g hazelnuts, ground
  • 150 g sugar
  • 4 small bananas, not too ripe
  • 3 cups whipped cream
  • 3 packs of cream stiffener
  • 3 packets of vanilla sugar
  • Chocolate shavings

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Ideal for baking beginners or those in a hurry

Beat the eggs and sugar with a hand mixer until fluffy. Slowly stir in the hazelnuts. Line a 26-28 cm springform pan with baking paper. Pour in the mixture. Bake at 175°C (top/bottom heat) for about 30 minutes (test with a skewer). Once cooled, remove from the pan and place on a cake plate. Halve the bananas lengthwise and top the cake with them. Whip the cream with the cream stabilizer and vanilla sugar until stiff peaks form. Cover the cake with the mixture. Decorate with chocolate shavings, if desired.

Facebook Comments

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.

tomato dressing

Goat cheese in rosemary, orange and honey