This decadent Austrian cake combines the creamy texture of a light vanilla cream with the tropical sweetness of ripe bananas. Topped with a soft and delicious chocolate ganache. This cake is sure to impress any crowd. Let’s get started on this delicious sheet cake!
See some more recipes: Yoghurt Fruit Dessert, Strawberry Cake, Austrian Kaiserschmarrn, German Mole Cake, German Fruit Flan.
First prepare the pudding filling. Put milk, chocolate, sugar and vanilla sugar (or vanilla extract) in a saucepan and heat the mixture on low heat. Sift in the flour bit by bit, stirring constantly to avoid clumps. The pudding should become thicker, keep stirring. Boil the pudding at medium heat and remove it from the stove shortly after.
Next you mix 50 ml water and the agar agar in another sauce pan and let it simmer for 2 min. Whisk it in the vanilla pudding, let cool lukewarm and chill in fridge.
Whip the egg whites with salt. In another bowl, mix egg yolks sugar and vanilla sugar for 5 min. Add milk, flour and baking powder. Lastly fold in the stiff egg whites. Prepare a baking sheet with baking paper and place a baking frame on it (adjust it to 34 cm x 34 cm). Pour in the batter. Now bake the cake at 160 degrees circulating air for about 20 min and let the cake cool off.
Leave the baking frame around the cake for filling. Spread the jam on the vanilla cake if you like. Peel the bananas and slice them once vertically and cover the cake with them. Whip the cream and mix it with the cooled vanilla pudding. Spread this vanilla cream evenly on the bananas and chill the cake in fridge for 20 min.
Heat up the whipping cream for the chocolate ganache (don't boil) and melt the chocolate in it. Pour the ganache on the cake and spread. You may cool the cake over night, that tastes best. Enjoy...
If you like you can replace the bananas with strawberries. That is very delicious, too. :)
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