Briefly whip the chocolate cream (see tip below), spread it over the sponge cake and smooth it out. Chill for about 10 minutes.
For the sour cream, mix the pudding with the whisk of the mixer until smooth. Stir in the sour cream, vanilla sugar and cream setting agent and beat for about 1 minute. Spread on the chocolate cream and chill for another 10 minutes.
For the icing, heat 300 g of whipped cream in a saucepan. Divide 300 g chocolate into pieces, chop coconut oil and melt both in the cream. Allow to cool slightly.
Peel the bananas, cut them in half lengthways and immediately drizzle with lemon juice. Pat the bananas a little dry and place the cut surface on the sour cream, pressing down a little. Pour the chocolate icing on top and chill for about 4 hours.
Too big? If the baking tray doesn’t fit in the fridge, cut the base in half lengthways and place on two trays. Then place a rail made of aluminum foil folded several times around each.
Creamy: Beat the chocolate cream with the whisk of the mixer for only about 1 minute. Otherwise it will be too firm and gritty.
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