Chocolate Glazed Banana Cream Slices
Ingredients
Filling
- 1 package vanilla pudding powder (37 g)
- 1 package vanilla sugar
- 500 ml milk
- 3 sheets gelatin
- 150 g butter
- 150 g powdered sugar
Sponge cake
- 5 eggs (medium)
- 200 g sugar
- a pinch of salt
- 150 g all-purpose flour (Type 405)
Additional
- 200 g apricot jam
- 1.2 kg ripe bananas
- 250 g dark chocolate
- 20 g butter
- 2 tablespoons pistachios (optional)
Preparation
Mix the vanilla pudding powder and vanilla sugar with 4-5 tablespoons of milk until smooth
Bring the remaining milk to a boil
Stir the pudding mixture into the boiling milk and cook for 1-2 minutes while stirring
Transfer the pudding to a bowl
Soak the gelatin in cold water according to package instructions, then squeeze out and add to the hot pudding
Stir until the gelatin is dissolved
Cover the pudding with plastic wrap and chill
Place the butter in a mixing bowl and let it soften at room temperature
Beat the softened butter with powdered sugar until light and fluffy
Fold the chilled vanilla pudding into the butter mixture
Preheat the oven to 180°C top/bottom heat (160°C convection)
Line a baking sheet (approximately 38x45 cm) with parchment paper
Beat the eggs in a mixing bowl with a hand mixer at highest speed until foamy
Gradually add the sugar and salt and beat for 4 minutes
Gently fold in the flour
Pour the batter onto the baking sheet and spread evenly
Bake for 14-15 minutes
Let the hot baking sheet cool on a wire rack
Once the sponge cake has cooled, spread the apricot jam evenly over the cake
Spread the vanilla cream filling over the jam
Slice the bananas and arrange them in a single layer over the cream
Melt the dark chocolate with butter
Pour the melted chocolate over the bananas and spread evenly
Sprinkle with pistachios if desired
Chill until the chocolate sets
Cut into slices
Tips
This dessert is perfect for parties or Sunday coffee gatherings
The sponge cake is so fluffy that everyone will want the recipe
