Ingredients
For 12 servings
For the base
150g
Graham crackers, crumbled
125g
Butter, melted
2tsp
Cocoa powder
For the cream
250g
QimiQ Whip, chilled
100ml
Buttermilk
2pcs
Banana(s)
100g
Sugar
1package
Vanilla sugar
1small pinch(es)
Cinnamon, ground
1pcs
Lemon(s), juice and finely grated zest
125ml
Whipping cream 36% fat
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: 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.
- Whisk the unchilled QimiQ Classic smooth. Add the buttermilk mixture and mix well. Fold in the whipped cream.
- 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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