|For the sponge cake:|
|150 g||powdered sugar|
|jam (apricot jam)|
|1 PT.||vanilla pudding powder|
|100 g||powdered sugar|
|For the glaze:|
|50 g||coconut oil|
approx 50 Min.
/ Cooking/Baking Time:
approx. 20 Min.
/ Calories p. P.:
To beat for the sponge cake (quick biscuit) egg white snow, with sugar and fold in the sifted flour and the Yolk slightly.
Place the dough on a greased sheet about 2 cm thick brushed on, in a oven at 200 degrees. bake for 20 minutes, and überkühlt (cooled) with apricot jam and sprinkle.
For the vanilla cream be agitated pudding powder into the boiling milk, stir, bring to a boil, in cold water, soaked, well squeezed Gelatine and overcooling (cooling down). Butter icing sugar fluffy and stir the Pudding to stir. Caution! The pudding mass really needs to be completely cool, otherwise the mass disconnects as soon as the Pudding is stirred the Butter!
The sponge cake tightly with banana slices and vanilla cream, sprinkle cold.
For the glaze chocolate and oil in a double boiler to heat and mix the banana slices with the glaze coat and cold. In front of the Serevieren cut it into 12 pieces.