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Banana Schnitten

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Ingredients

Ingredients for 1 Loaf Pan or Baking Frame

For the Banana Cream

  • 4¼ cups 1l Milk
  • 1 cup less 2 tbsp 200 g Granulated sugar
  • 2 tbsp 30 g Vanilla sugar
  • 3.5 oz 100 g Vanilla pudding mix
  • ¼ cup 6 cl Banana liqueur
  • 18 Sheets gelatin
  • 5 Bananas peeled
  • Juice of 1 lemon
  • 4¼ cups 1l Whipped cream

Instructions

  • Prepare the sponge cake for schnitten according to the basic recipe, let cool, and brush with warmed apricot marmalade.
  • Place the cake base in an appropriately sized baking frame (12x18in (30×45 cm)).
  • Boil half of the milk with granulated sugar and vanilla sugar.
  • Mix the rest of the milk with vanilla pudding mix, stir into the boiling milk, bring to a boil again and remove from heat.
  • Add cold water to the gelatin, remove excess water, and dissolve in the still-hot vanilla liquid.
  • Cut the bananas into slices and mix into the vanilla cream along with the lemon juice and banana liqueur, using an immersion blender.
  • If the mixture is still hot, chill briefly.
  • Fold whipped cream into the cooled vanilla cream.
  • Marinate the bananas in a bowl with lemon juice.
  • Remove and roll in the warmed apricot marmalade.
  • Lay the bananas on the cake base and fill the space between the bananas with cream.
  • Chill for 30 minutes.
  • Spread the prepared ganache glaze on top and chill again for 6 hours.
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Course Fruit / Tarts
Cuisine Austria