Ingredients
For 12 portions
1.5kg
Banana(s), sliced
150g
Apricot jam, to brush
For the sponge base
6
Egg(s)
250g
Sugar
1package
Vanilla sugar
200g
Flour
2small pinch(es)
Baking powder
0.5
Lemon(s), finely grated zest
For the cream
250g
QimiQ Whip Pastry Cream, chilled
250g
QimiQ Classic Vanilla, chilled
100g
Mascarpone
80g
Sugar
For the chocolate icing
250g
QimiQ Classic
200g
Dark chocolate (40-60 % cocoa)
60g
Butter
Preparation
Preheat the oven to 170 °C (air circulation).
For the base: whisk the eggs with the sugar until fluffy and mix in the remaining ingredients. Spread onto a baking tray lined with baking paper and bake in the preheated oven for approx. 25-30 minutes. Allow to cool.
For the cream: lightly whip the cold QimiQ Whip and QimiQ Classic Vanilla together until completely smooth, ensuring that the entire mixture is incorporated.
Add the mascarpone and sugar and continue to whip until the required volume has been achieved.
Spread the sponge base with apricot jam and arrange the banana slices on top. Cover with the cream and allow to chill for approx. 4 hours.
For the chocolate icing: melt the QimiQ Classic with the chocolate and butter over a steam bath. Allow to cool, spread on the banana cream and chill well (until the icing has set).
Tip: Refine the cream with a dash of advocaat.
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