Description
Banana Split Traum: Luftiger Schokobiskuit trifft auf samtige Vanille-Mascarponecreme und zarte Bananenscheiben. Cremig, schokoladig, frisch – eine perfekte Harmonie aus süßen Aromen und zarter Textur, verführerisch in Schichten geschichtet.
Ingredients
Scale
- 5 eggs, separated
- 5 tbsp hot water
- 150 g sugar
- 100 g flour
- 25 g cornstarch
- 25 g cocoa powder
- 250 g mascarpone
- 150 g chocolate pudding
- 75 g dark chocolate, melted
- 25 g cocoa powder (for cream)
- Sugar or sweetener to taste
- 150 g cream (for chocolate cream)
- 4 bananas, halved lengthwise
- 2 sheets gelatin
- 300 g vanilla pudding
- 1 tsp ground vanilla
- 100 g cream (for vanilla cream)
- 250 g cream (for garnish)
- Chocolate shavings
- Bananas (for garnish)
Instructions
- Prepare a springform pan by lining the bottom with baking paper. Preheat your oven to 200°C (392°F). Cut an additional round piece of baking paper matching the diameter of the springform pan and set aside.
- In a clean mixing bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add 50 g of sugar while continuing to whisk until the meringue is glossy and firm.
- In a separate bowl, whisk the egg yolks together with the hot water until foamy. Gradually add the remaining sugar and continue beating until the mixture becomes creamy and pale.
- Sift the flour over the egg yolk mixture. Then gently fold in half of the meringue to lighten the batter. Next, carefully fold in the rest of the meringue until fully incorporated, ensuring no lumps remain and the batter is smooth.
- Take 250 g of this batter and gently fold in the cocoa powder to create a chocolate batter. Into the remaining batter, fold the cornstarch evenly until just combined.
- Pour the batter with cornstarch into the prepared springform pan and spread evenly. Place the previously cut round baking paper on top of this batter layer. Then gently pour the chocolate batter over the paper and smooth the surface with a spatula.
- Bake the layered batter in the preheated oven for approximately 30 minutes. After placing the pan in the oven, reduce the temperature slightly to prevent overbaking. The cake should be firm to the touch and spring back slightly.
- Once baking is complete, remove the pan from the oven. Immediately drop the pan from about 10 cm height onto a solid surface like a kitchen counter. This sudden impact prevents the cake from sinking as it cools. Allow the cake to cool completely in the pan.
- While the cake cools, prepare the chocolate cream. In a mixing bowl, combine the chocolate pudding, mascarpone, melted dark chocolate, and cocoa powder. Sweeten with sugar or sweetener as desired. Mix everything thoroughly until smooth and creamy.
- Soak the gelatin sheets in cold water for about 5 minutes until soft. Then gently warm to dissolve them completely (do not boil). Stir the dissolved gelatin into the vanilla pudding along with the ground vanilla. If the mixture is warm, place it in the refrigerator to cool and thicken slightly.
- Whip 500 g of cream until stiff peaks form. Reserve about 2-3 tablespoons of whipped cream in a piping bag for decoration and keep it refrigerated. Fold 150 g of the whipped cream gently into the chocolate cream and 100 g into the vanilla cream, mixing carefully to maintain the airy texture. Keep both creams chilled until assembly.
- Carefully remove the cooled cake from the springform pan. Gently separate the light and dark layers of the cake. Each layer should be handled delicately to avoid breaking.
- Cut each of the light and dark cake layers horizontally into two equal halves, resulting in four thin layers in total (two light and two dark).
- Place one light cake layer on a serving plate or cake board. Spread half of the chocolate cream evenly over this layer using a spatula.
- Next, place one dark cake layer on top of the chocolate cream. Arrange the banana halves evenly over this layer. Spread the vanilla cream evenly over the bananas.
- Add another light cake layer on top of the vanilla cream and spread the remaining chocolate cream over that layer. Finally, place the last dark cake layer on top.
- Cover the entire cake, including the sides, with the remaining whipped cream, smoothing it evenly with a spatula.
- Use the reserved whipped cream in the piping bag to decorate the top surface of the cake with rosettes or other patterns as desired.
- Press chocolate shavings gently onto the sides of the cake to create an attractive border. Optionally, decorate the top with additional banana slices. To prevent the banana slices from browning, lightly brush them with honey before placing them on the cake.
- Refrigerate the assembled cake for several hours or preferably overnight to allow the flavors to meld and the creams to set properly. Serve chilled for the best taste experience.
Notes
You can either make the pudding yourself or use store-bought pudding. If you use store-bought pudding, a cream pudding that is not too firm is recommended for the best texture. This cake tastes best when served well chilled.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
