Banana Slice Cake with Chocolate Topping
Ingredients
Filling
- 1 packet vanilla pudding powder (37 g)
- 1 packet vanilla sugar
- 500 ml milk
- 3 sheets gelatin
- 150 g butter
- 150 g powdered sugar
Biscuit
- 5 eggs (medium)
- 200 g sugar
- a pinch of salt
- 150 g wheat flour (Type 405)
Additional
- 200 g apricot jam
- 1.20 kg ripe bananas
- 250 g dark chocolate
- 20 g butter
- 2 tbsp pistachios (optional)
Preparation
Mix pudding powder with vanilla sugar, stir smooth with 4-5 tbsp of the milk. Bring the remaining milk to a boil. Stir in the vanilla pudding powder, cook for 1-2 minutes while stirring, then transfer to a bowl. Soak gelatin in cold water according to package instructions, squeeze out and add to the hot pudding. Stir until the gelatin is dissolved, then cover the pudding with plastic wrap and chill. Cut the butter for the cream into pieces and place in a mixing bowl, let soften at room temperature.
Preheat oven to 180°C top/bottom heat (convection: 160°C). Line a baking sheet (approx. 38 x 45 cm) with parchment paper. For the biscuit, put eggs in a mixing bowl, beat with the hand mixer on highest speed until foamy. Gradually add sugar and salt, continue beating for 4 minutes. Briefly fold in flour, pour batter onto the baking sheet. Spread evenly, bake in preheated oven for about 14-15 minutes. Let the hot baking sheet cool on a wire rack.
Spread the cooled cake with apricot jam. Peel bananas, cut in half lengthwise. Place on the cooled cake side by side with the cut side down.
Beat the softened butter with powdered sugar until fluffy. Fold in the chilled pudding to make the cream.
Spread the cream evenly over the bananas.
Melt the dark chocolate with 20g butter. Pour the melted chocolate over the cream.
Sprinkle with pistachios if desired.
Refrigerate until set.
Tips
These delicious cake slices are perfect for parties or Sunday coffee gatherings.
The biscuit is so fluffy, everyone will want your recipe.
