INGREDIENTS:
500g whipped cream
300 g whipped cream
300 g dark chocolate
300 g dark chocolate
2 packs of vanilla pudding powder
3 tbsp sugar
75g sugar
300 ml milk
3 eggs (size M)
75g flour
1 teaspoon Baking powder
Fat
Flour
400 g sour cream
2 packs of vanilla sugar
2 packs of cream setting agent
2 cubes (25 g each) coconut oil (e.g. palmin)
9 ripe bananas
3 tbsp lemon juice
cling film
PREPARATION:
For the chocolate cream, heat 500 g of cream in a saucepan. Divide 300 g chocolate into pieces and melt in the cream. Let it cool down first, then put it in the cold for about 3 hours.
For the sour cream, stir the pudding powder, 3 tablespoons of sugar and approx. 100 ml of milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder, bring to the boil again and simmer for about 1 minute while stirring. Cover with foil and let cool.
For the sponge cake, mix the eggs and 75 g sugar until creamy. Mix the flour and baking powder and fold in. Spread the sponge cake mixture onto a greased pan (approx. 32 x 39 cm) that has been dusted with flour. Bake in a preheated oven (electric stove: 200 °C/fan oven: 175 °C/gas: see manufacturer) for approx. 12 minutes. Let cool down.
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