Banana Custard Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 374 mg | (9 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 29 g |
Ingredients
- For the cake
- 3 medium eggs
- 125 grams sugar
- 1 packet Vanilla sugar
- 2 Tbsps hot water
- 125 grams Pastry flour
- 1 tsp Baking powder
- 50 grams ground, blanched almonds
- 25 grams melted butter (cooled)
- For the filling
- 1 packet vanilla pudding mix
- 50 grams sugar
- 500 milliliters milk
- 200 grams softened butter
- 4 Banana
- lemon juice
- For decoration
- 50 grams Dark chocolate
- For baking
- butter breadcrumbs (for the springform pan)
Preparation steps
For the cake, separate the eggs. Beat the egg whites and gradually sprinkle in about 1/3 of the sugar. Beat the egg yolks with the remaining sugar, vanilla sugar and water until frothy. Fold the egg whites into the yolk mixture. Mix the flour with baking powder, sift over the top and fold in along with the almonds. Stir in the cool melted butter. Grease a springform pan (26 cm diameter) (approximately 10 inches) and coat with breadcrumbs. Pour in the cake batter and smooth. Bake in a preheated oven at 190°C (approximately 375°F) (gas mark 3, convection: 170 degrees) for about 15-20 minutes. Remove the ring and let cool on a wire rack lined with parchment paper.
For the filling, mix the custard powder, sugar and milk and cook according to package directions. Place in a bowl and cover with plastic wrap, then let cool.
Beat the pudding with pieces of the softened butter. Peel the bananas and cut into slices. Drizzle with lemon juice. Lay the cake on a plate, arrange the bananas on it and spread the custard on top. Refrigerate for 1-2 hours.
Break the chocolate into pieces, place in a bowl and melt over a hot water bath. Pour into a small freezer bag, cut off a tiny corner and decorate the cake with the chocolate, then serve.
