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Afdrukken
Kleiner
Normaal
Groter
Banana Schnitten
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Ingrediënten
Ingredients for 1 Loaf Pan or Baking Frame
▢
Basic sponge cake for schnitten
▢
Apricot marmalade for brushing
▢
12
Bananas
peeled
▢
Juice of 2–3 lemons
▢
½
cup
60 g Apricot marmalade for the bananas
▢
300
g
Ganache glaze
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
Instructies
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 (30x45 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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Recipe Category
Fruit
/
Tarts
Country
Austria
/
European