'Banana Split' chocolate bars

For 12 pieces
  • 4 eggs (size M)
  • 150 g + 5 tbsp sugar
  • 75 g Flour, 75 g cornstarch
  • 2–3 EL Cocoa , 1 tsp baking powder
  • 75 g Dark chocolate
  • 4–5 Bananas + 3 small
  • or Mini bananas
  • juice of 1 lemon
  • 6 sheet white Gelatine
  • 400 g Whipped cream
  • 500 g low-fat quark
  • 2 packet Vanilla sugar
  • baking paper, aluminum foil
0 minutes
1) Separate eggs. Beat the egg white and 4 tbsp water until stiff, sprinkling in 150 g sugar. Stir in egg yolks one at a time. Mix the flour, starch, cocoa and baking powder, sieve on top, fold in
2) Place the mixture on a baking sheet lined with baking paper(approx. 32 x 39 cm) paint. Bake in a hot oven (electric oven: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. Peel off the baking paper, allow to cool
3) Cut the biscuit base straight at the edges and cut the base in half across. Enclose a base with a baking frame or a folded frame made of aluminum foil. Coarsely grate the chocolate. Peel 4–5 bananas, cut in half lengthways and drizzle with half of the lemon juice. Soak the gelatine in cold water. Beat 300 g cream until stiff
4) Mix the quark, vanilla sugar and 5 tbsp sugar. Squeeze out the gelatine, dissolve. Mix first with 5 tablespoons of quark, then with the rest of the quark. Fold in the cream first, then the chocolate flakes. Spread half of the cream on the floor. Spread the bananas on top. Spread the rest of the cream on top. Cover with the rest of the soil, press down. Min. Chill for 4 hours
5) Whip 100 g cream until stiff, fill into a piping bag with a star nozzle. As tuffs, sprinkle on the cake. Peel small bananas, halve each 1 x lengthways and crossways. Drizzle with the rest of the lemon juice and drain. Place on the tuffs
Preparation time: approx. 1 ¼ hours
(not including waiting time)
Per piece: approx. 380 kcal
E 9 g, F 18 g, KH 46 g


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