Banana Cream Cake

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Banana Cream Cake
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1 hr 10 min.
ready in 3 h. 20 min.
Ready in


For the crust
200 grams Pastry flour
50 grams ground Hazelnuts
50 grams ground Walnut
160 grams softened butter
30 grams sugar
1 egg
2 tablespoons Cocoa
Pastry flour (for rolling out)
For the filling
5 eggs
500 grams Yogurt (low-fat)
125 grams sugar
750 grams Quark
2 packages vanilla pudding mix
For the toppings
120 grams slivered almonds
1 package clear Pie glaze
200 milliliters Apple juice
6 Banana
1 tablespoon lemon juice
75 grams Dark couverture chocolate
200 grams Whipped cream
How healthy are the main ingredients?
Whipped creamApple juicesugarWalnutsugaregg

Preparation steps


For the crust: Combine the pastry flour, ground hazelnuts, ground walnuts, sugar and cocoa powder in a large bowl. Add the softened butter and egg and knead to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes. 


Line a baking sheet with parchment paper. Preheat the oven to 200°C (approximately 400°F). Roll the dough out onto a floured surface until roughly the size of the baking sheet and press into the baking sheet. 


For the filling: Separate the eggs and beat the egg whites until stiff. Whisk the egg yolks, yogurt, sugar and quark together until smooth. Stir in the vanilla pudding powder and mix well. Gently fold in the egg whites and spread the filling over the prepared crust. Bake for 40 minutes, until a toothpick inserted comes out clean. remove from the oven and let cool slightly. 


For the toppings: Toast the almonds in a dry skillet until golden and set aside. Mix the cake glaze with the apple juice. Thinly slice the bananas and drizzle with lemon juice to prevent browning. Arrange the sliced bananas on top of the cake and cover with the prepared cake glaze. Melt the dark chocolate in a double boiler and drizzle over the cake. Beat the whipping cream until stiff, transfer to a piping bag affixed with a star tip and pipe decoratively onto the cake. Sprinkle with the toasted almonds, cut into squares and serve.