Ingredients
For 12 servings
For the base
150g
Digestive biscuits, crumbled
125g
Butter, melted
2tsp
Cocoa powder
For the cream
250
QimiQ Whip Pastry Cream, chilled
100ml
Buttermilk
2
Banana(s)
100g
Sugar
1package
Vanilla sugar
1small pinch(es)
Cinnamon, ground
2
Lemon(s), juice and finely grated zest
100ml
Whipping cream 36 % fat, whipped
Coconut flakes, to sprinkle
Preparation
- For the base: mix the biscuit crumbs with the melted butter and cocoa powder.
- Place a baking frame on a baking tray lined with parchment paper. Press the biscuit mixture firmly into the baking frame.
For the cream: Whip the cold QimiQ Whip Pastry Cream with the whipping cream until completely smooth.
Place the buttermilk, bananas, sugar, vanilla sugar, cinnamon, lemon zest and lemon juice into a mixing bowl and blend with an immersion blender until smooth.
Add the buttermilk mixture to the QimiQ mixture and mix well.
- Spread the cream over the biscuit base and allow to chill for approx. 4 hours.
- Sprinkle the cake with dessicated coconut and decorate as required.
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