Banana Cake with vanilla cream and chocolate
A beautiful cake which is not so sweet
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Ingredients
- 3 eggs
- 100 g sugar
- 1 packet vanilla sugar ( 8g)
- 90 g flour
- 1 Tbsp baking soda
- 1 pinch of salt
- 1 packet vanilla pudding( custard)
- 60 g sugar
- 1 packet vanilla sugar
- 6 sheets gelatine
- 500 ml whipping cream
- 5 bananas
- 100 g dark chocolate
- 2 sheets gelatine
- 250 ml whipping cream
Instructions
- Preheat the oven to 180 °C
- Beat the eggs with the sugar, salt and vanilla sugar for about 6 minutes until frothy. The egg mass should double in volume over time. The mass is also quite light.
- Mix the flour with the baking powder and sift over the egg mixture.
- Carefully fold in the flour
- Line the bottom of a spring form pan with baking paper—please do not grease the edge! Otherwise, the biscuit won't rise properly
- Put the dough in the spring form pan and bake in the preheated oven for about 20 minutes.
- Make a toothpick test
- Let the sponge cake cool for 5 minutes and then loosen the sponge cake along the edge of the spring form pan with a knife.
- Place onto a wire rack and let cool down.
- Cook the vanilla pudding according to the instructions on the packet and let it cool slightly
- Soak 6 sheets of gelatine in cold water for approx. 5 minutes
- In the meantime, whip the cream with the vanilla sugar until stiff.
- Squeeze out the gelatine and add a generous tablespoon of the pudding to the gelatine and stir with a whisk
- Add the gelatine-pudding-mixture to the rest of the pudding and stir with a whisk.
- Pour the whipped cream into the cooled mass and stir briefly.
- Put a cake ring around the sponge cake.
- Peel the bananas and half lengthways and spread on the sponge cake base
- Carefully pour the vanilla mixture over it, smooth it out, refrigerate for at least 2 hours. If you can, let it cool overnight.
- Melt the chocolate in a saucepan with the cream over low heat and stir together.
- Soak the remaining gelatine in cold water for approx. 5 minutes and squeeze it out well.
- In a small bowl, add 2 tablespoons of the chocolate cream to the gelatine and stir together with a whisk.
- Add the gelatine to the rest of the chocolate cream and stir together
- Carefully pour the chocolate icing over the cooled mass and let it set and enjoy!
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!
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