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🍰 Banana Biscuit Cake with Cream Filling

302 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 120 g Demerara sugar
• 50 g Spelt flour Type 1050
• 50 g Cornstarch
• 1 tsp Baking powder
• 10 sheets White gelatin
• 300 g Yogurt (3.5% fat)
• 1 tbsp Lemon juice
• 0.5 tsp Vanilla powder
• 2 tbsp Milk (3.5% fat)
• 600 ml Whipping cream
• 5 Bananas
• 1 tbsp Cocoa powder

Instructions

1. 1. Line the bottom of a springform pan with baking paper.
2. 2. Beat the eggs with 50 g of whole cane sugar until frothy.
3. 3. Sieve the flour, cornstarch, and baking powder together over the egg mixture.
4. 4. Gently fold the flour mixture into the batter.
5. 5. Smooth the batter evenly in the pan.
6. 6. Bake the base in the preheated oven at 200 °C (convection: 180 °C; gas: setting 3) for approx. 30 minutes until golden yellow.
7. 7. Remove the base, release the ring, and let the biscuit cool down completely.
8. 8. Place a cake ring (26 cm diameter) around the biscuit base.
9. 9. Line the edge with a wide strip of parchment paper.
10. 10. Soak the gelatin in cold water.
11. 11. Stir the yogurt with the lemon juice, the remaining whole cane sugar, and the vanilla powder until creamy.
12. 12. Whip 500 ml of cream until stiff.
13. 13. Peel 4 bananas and halve them lengthwise.
14. 14. Arrange the bananas on the biscuit base.
15. 15. Heat the milk.
16. 16. Squeeze the gelatin well and dissolve it in the hot milk while stirring.
17. 17. Stir the dissolved gelatin into the yogurt.
18. 18. Fold the whipped cream into the yogurt mixture.
19. 19. Spread 2/3 of the cream over the bananas.
20. 20. Smooth the surface of the cream.
21. 21. Let the cake set in the refrigerator for at least 3 hours.
22. 22. Carefully remove the cake ring and the parchment paper.
23. 23. Spread the remaining cream around the cake and smooth it out.
24. 24. Dust the top of the cake with cocoa powder.
25. 25. Whip the remaining cream until stiff.
26. 26. Fill the cream into a piping bag with a star nozzle.
27. 27. Pipe small rosettes onto the cake.
28. 28. Peel the remaining banana and roll it in cocoa powder.
29. 29. Slice the banana.
30. 30. Place the banana slices on the cream rosettes.
31. 31. Cut the cake into slices and serve it well chilled.

Nutrition per serving

• kcal: 302
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 28 g