Banana Cream Dessert

1. Sponge cake

egg yolk 6 pcs • powdered sugar 4.25 oz (120 g) • water 6 tbsp

Beat egg yolks with sugar and water into foam.

2. 

egg white 6 pcs • powdered sugar 0.5 tsp

Beat egg whites and sugar until stiff peaks form.

3. 

flour medium 5 oz (140 g) • baking powder for gingerbread 2 tsp

Mix flour and baking powder with egg yolks.

4. 

Gently fold egg whites foam into the mixture.

5. 

unsalted butter • flour medium

Pour the dough into baking tin greased with butter and floured.

6. 

Bake in preheated oven 15 minutes.

7. 

apricot marmelade 4 tbsp • water 1 tbsp

Spread jam thinned with a little water over the hot pastry.

8. 

banana 12.25 oz (350 g)

Peel bananas and cut them into rounds. Place them on the cake base.

9. Chocolate cream filling

cooking chocolate 5.25 oz (150 g) • sour cream (fat 14-18%) 1.8 lb (800 g)

Put in a bowl sour cream. Melt chocolate over a water bath. Once the chocolate is partly melted, stir 2 spoons of sour cream in.

10. 

Then pour hot chocolate in the sour cream, stir ...

11. 

... and spread it over the bananas. Flatten the filling and place the dessert in the refrigerator for 4-6 hours.

12. 

white chocolate

Cut the stiff dessert and decorate with curls from white chocolate.