Description
Bananen-Topfencreme, dieses Rezept eigener sich hervorragend für Torten und Rouladen. Schnelle und Einfache Topfencreme Rezepte.
Ingredients
Scale
- 300 g Bananen
- 250 g Topfen (quark or farmer’s cheese)
- 40 g Staubzucker (powdered sugar)
- 20 g Kokosflocken (desiccated coconut)
- 4 EL Orangensaft (4 tablespoons orange juice)
- 2 EL Zitronensaft (2 tablespoons lemon juice)
- 3 Blätter Gelatine (3 sheets gelatin)
- 1 Päckchen Vanillezucker (1 packet vanilla sugar)
Instructions
- Begin by placing the desiccated coconut (Kokosflocken) in a dry, non-stick frying pan. Toast the coconut over medium heat, stirring frequently, until it is lightly golden and fragrant. This should take about 2-3 minutes. Remove the coconut from the pan and set it aside to cool.
- Fill a small bowl with cold water and place the gelatin sheets in it to soak. Allow the gelatin to soften for about 5-10 minutes. Make sure each sheet is fully submerged and separated for even soaking.
- While the gelatin is soaking, peel the bananas and cut them into slices. Place the banana slices in a mixing bowl. Add the orange juice and lemon juice to the bananas. Using an immersion blender or a standard blender, puree the mixture until smooth and creamy.
- In a large bowl, combine the banana puree with the Topfen (quark or farmer’s cheese). Add the powdered sugar, the packet of vanilla sugar, and the toasted coconut. Using a spatula or electric mixer, thoroughly mix all ingredients until you have a smooth, well-combined cream.
- Once the gelatin sheets are fully softened, remove them from the water and gently squeeze out any excess liquid. Place the gelatin in a small saucepan or heatproof bowl and gently heat it over a water bath or in the microwave for a few seconds, stirring until completely dissolved. Be careful not to let the gelatin boil.
- Take 2-3 tablespoons of the banana-topfen mixture and stir it into the dissolved gelatin to temper it. This helps prevent lumps. Then, pour the gelatin mixture back into the main bowl with the rest of the banana-topfen cream, stirring constantly to ensure the gelatin is evenly incorporated.
- Transfer the completed Bananen-Topfencreme into a clean bowl or a serving dish. Cover with plastic wrap and place it in the refrigerator to chill for at least 2 hours, or until the cream is set and firm.
- Once the cream is chilled and set, it can be used as a filling for cakes, tortes, roulades, or served as a dessert on its own. Garnish with extra toasted coconut or banana slices if desired. Serve cold.
Notes
This Bananen-Topfencreme is ideal as a filling for cakes, tortes, or roulades, but it can also be served as a delicious dessert on its own. For best results, make sure the gelatin is fully dissolved and evenly mixed into the cream. Adjust sweetness to taste if your bananas are very ripe. You can also prepare the cream a day in advance and keep it refrigerated until ready to use.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 2 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