A great classic of Austrian cuisine is this delicious variant of the very popular Banana Split, but more elegant and refined! But beware, it is totally easy to get addicted to this cake! It is of an unbelievable creaminess!
For a baking frame of about 36 * 26 cm (at least 15 slices) – if you don’t have a frame of this size see the conversion table I just posted.
- For the sponge cake
- 3 egg whites
- 3 egg yolks
- 100 g sugar
- 100g of flour
- Raspberry jam
- 1.6 kg of bananas
- For the cream
- 500 g of whipping cream
- 154 g milk
- 54 g sugar
- 20 g rum
- 14 g cornflour
- 2 egg yolks (recipes for using the egg whites here)
- For chocolate frosting
- 120 g liquid cream
- 120 g 72% dark chocolate
For the sponge cake, separate the yolks from the egg whites. Place the egg whites in the bowl of a blender and beat them until they start to foam. Add the sugar and continue beating. Then add the egg yolks and beat until they are well integrated. Incorporate the flour manually.
Bake the sponge at 170 ° C for about 10 minutes. Let it cool.
For the cream, cook 140 g of milk, sugar and vanilla. Meanwhile mix the rest of the milk, the rum, the Maizena and the egg yolks and then put this mixture into the hot milk. Stir well over the heat until the mixture thickens. Let cool and pass the cream through a sieve.
Put the sponge cake in the rectangular baking frame and spread the raspberry jam over it.
Peel the bananas, cut them in half and place them on the sponge cake with the cut side down.
Whip the 500 g of whipping cream and gently fold it into the vanilla pastry cream.
Then spread the cream on the bananas.
For the frosting bring the liquid cream to a boil, remove from the heat and stir in the dark chocolate previously cut into pieces.
Let sit for a few minutes. Spread the slightly cooled frosting over the cake and refrigerate for a few hours.
Tip: this icing is perfect for covering cakes because it has a lovely shine and does not break when cut.
If you have enjoyed this post subscribe to the Blog for more recipes.