Enclose the baking frame.
Preparation of cream and completion:
With milk, pudding powder and 2 tbsp. Prepare a vanilla pudding with sugar. The pudding mixture
Transfer to a bowl and cover with cling film. (directly on the pudding surface with it
no skin can form). Let the pudding cool down.
Divide the butter into small pieces and let it come to room temperature.
Beat the butter with the sugar in a mixing bowl until white and creamy, tablespoon by tablespoon
Stir in the pudding and finally briefly mix in the quark.
Pour half of the cream onto the cake base and smooth it out. Peel the bananas and
Divide lengthways, brush with lemon juice and place on top of the cream, but make sure
that they are not placed directly on the edge. The outer edge should be nicely covered with cream so that it looks nicer and the bananas don’t turn brown so quickly.
Spread the remaining cream over it and smooth it out again. The cake for about 4
Cool for hours.
For the glaze, divide the couverture into pieces, heat the cream (but should not boil),
Remove the pan from the heat, add the couverture and let it melt. Stir well. The
Pour the chocolate mixture over the cake. Cool the cake slightly, then sprinkle with coconut flakes.
Cool again. Remove the cake ring before serving.
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