Banana Custard Cake

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Banana Custard Cake
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Health Score:
49 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Calories:
396
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie396 cal.(19 %)
Protein6 g(6 %)
Fat22 g(19 %)
Carbohydrates42 g(28 %)
Sugar added17 g(68 %)
Roughage2.3 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E2 mg(17 %)
Vitamin K3.2 μg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.2 mg(14 %)
Folate26 μg(9 %)
Pantothenic acid0.6 mg(10 %)
Biotin8 μg(18 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C7 mg(7 %)
Potassium374 mg(9 %)
Calcium76 mg(8 %)
Magnesium42 mg(14 %)
Iron1.5 mg(10 %)
Iodine9 μg(5 %)
Zinc0.8 mg(10 %)
Saturated fatty acids12.5 g
Uric acid37 mg
Cholesterol100 mg
Complete sugar29 g

Ingredients

for
12
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)
How healthy are the main ingredients?
sugaralmondsugareggBanana

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.