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🍰 Fluffy Banana Cake with Pudding Glaze

396 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs (Size M)
• 125 g Sugar
• 1 packet Vanilla Sugar
• 2 tbsp hot Water
• 125 g Flour
• 1 tsp (leveled) Baking Powder
• 50 g ground Almond Kernels (peeled)
• 25 g cooled melted Butter
• 1 packet Vanilla Pudding Powder
• 50 g Sugar
• 500 ml Milk
• 200 g soft Butter
• 4 Bananas
• a little Lemon Juice
• 50 g Dark Chocolate
• Fat and Breadcrumbs (for the pan)

Instructions

1. 1. Separate the eggs. Carefully lift the egg yolk away from the egg white.
2. 2. Beat the egg whites until stiff. Add about one-third of the sugar slowly while doing so.
3. 3. Whisk the egg yolks with the remaining sugar, vanilla sugar, and water. Beat the mixture until it is thick and foamy.
4. 4. Gently fold the egg whites into the egg yolk mixture. Make sure to keep the air in the egg whites.
5. 5. Mix the flour with the baking powder. Sift the dry ingredients over the batter.
6. 6. Add the almonds. Gently fold everything together until no more flour lumps are visible.
7. 7. Stir the butter into the batter at the end. Mix it in evenly.
8. 8. Grease a 26 cm (10 inch) springform pan. Sprinkle breadcrumbs into the pan.
9. 9. Pour the batter into the prepared pan. Smooth the top surface.
10. 10. Preheat the oven to 190 degrees. Bake the cake for 15 to 20 minutes. (Fan: 170 degrees, Gas: Level 3).
11. 11. Cook the pudding using the pudding powder, sugar, and milk. Follow the instructions on the package.
12. 12. Pour the hot pudding into a bowl. Cover it with plastic wrap.
13. 13. Press the wrap directly onto the pudding surface. This prevents a skin from forming.
14. 14. Let the pudding cool down completely. It must be cold before you proceed.
15. 15. Stir the cooled pudding vigorously. It should become creamy again.
16. 16. Add the butter to the pudding spoonful by spoonful. Stir it in well after each spoonful.
17. 17. Peel the bananas. Slice them into even rounds.
18. 18. Drizzle the banana slices with lemon juice. This prevents them from turning brown.
19. 19. Place the cooled cake base on a plate.
20. 20. Arrange the banana slices evenly on top of the cake.
21. 21. Spread the pudding cream evenly over the bananas. Cover the entire cake.
22. 22. Place the cake in the refrigerator for 1 to 2 hours. The cream should set.
23. 23. Break the chocolate into small pieces. Place them in a heatproof bowl.
24. 24. Melt the chocolate over a bowl of hot water. Stir it occasionally.
25. 25. Pour the melted chocolate into a small freezer bag.
26. 26. Snip off a tiny corner from the bag. This acts as a piping bag.
27. 27. Decorate the cake with a lattice pattern using the chocolate. Pipe the chocolate evenly onto the surface.

Nutrition per serving

• kcal: 396
• Protein: 6 g · Fett/Fat: 22 g · Carbs: 42 g