🍰 Chocolate base with banana cream topping

Name: Chocolate base with banana cream topping
Total time: 30 min
Yield: 4 servings
Ingredients: 50 g soft butter; 2 egg yolks; 100 g raw sugar; 1 packet vanilla sugar; 200 g whole wheat flour; 2 tsp baking powder; 1 tbsp cocoa powder; 250 ml buttermilk; 4 white gelatin leaves; 300 g ripe bananas; 400 g grainy cream cheese; 2 tbsp lemon juice; 1 pinch cinnamon; 2 tbsp acacia honey; 4 tbsp apple juice; 2 egg whites; 1 pinch salt; cocoa powder (and banana for decoration)

183 kcal · 30 min · 4 servings

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Ingredients

50 g soft butter
2 egg yolks
100 g raw sugar
1 packet vanilla sugar
200 g whole wheat flour
2 tsp baking powder
1 tbsp cocoa powder
250 ml buttermilk
4 white gelatin leaves
300 g ripe bananas
400 g grainy cream cheese
2 tbsp lemon juice
1 pinch cinnamon
2 tbsp acacia honey
4 tbsp apple juice
2 egg whites
1 pinch salt
cocoa powder (and banana for decoration)

Instructions

1. Preheat the oven to 180 degrees. Use 160 degrees for fan-assisted ovens or Gas Level 4.
2. Line a baking sheet (25 x 35 cm) with baking paper.
3. Beat the butter, egg yolks, sugar, and vanilla sugar until creamy.
4. Mix the flour, baking powder, and cocoa in a separate bowl.
5. Add the buttermilk and the flour mixture alternately to the butter-sugar mixture.
6. Stir everything well until a thick, homogeneous batter forms.
7. Spread the batter evenly onto the prepared baking sheet.
8. Bake the base for 20 to 25 minutes.
9. Let the chocolate base cool down completely on the sheet.
10. Soak the gelatin leaves in a bowl of cold water.
11. Peel the bananas and cut them into rough pieces.
12. Puree the banana pieces together with the cream cheese and lemon juice in a blender until smooth.
13. Stir the cinnamon and honey into the banana-cream cheese mixture.
14. Heat the apple juice in a small saucepan.
15. Squeeze the soaked gelatin well and add it to the hot apple juice.
16. Stir the gelatin in the juice until it has completely dissolved.
17. Quickly stir the gelatin-apple juice solution evenly into the banana cream.
18. Place the cream in the refrigerator for a short time to let it thicken slightly.
19. Beat the egg whites with a pinch of salt until stiff.
20. Gently fold the egg whites into the banana cream.
21. Spread the finished cream evenly over the cooled chocolate base.
22. Place the whole thing in the refrigerator for 3 hours to let the cream set.
23. Dust the cake with cocoa shortly before serving.
24. Cut the cake into pieces.
25. Decorate the pieces with slices of fresh bananas.

Nutrition per serving

kcal: 183
Protein: 6 g · Fett/Fat: 10 g · Carbs: 17 g