Ingredients for the sponge
- 6 eggs
- 188 g sugar
- 188 g flour
- 75 g ground almonds
To prepare the sponge
Beat the sugar and eggs together until frothy and then fold in the flour and ground almonds. Pour the sponge mixture into a tray and bakeon the hot air setting at 200°C for 8 minutes.
Ingredients for the glaze
- 120 ml water
- 100 ml cream
- 48 g cocoa powder
- 140 g sugar
- 4 gelatine leaves
To prepare the glaze
Bring the water, cream, cocoa and sugar to the boil, allow to cool slightly and fold in the softened gelatine.
Ingredients for the cream
- 220 ml milk
- 70 g sugar
- 30 g vanilla blancmange powder
- 6 g vanilla sugar
- 70 g egg yolk
- 200 g butter
To prepare the cream
Bring three quarters of the milk with the normal sugar and vanilla sugar to the boil. Combine the remaining milk with the egg yolk and blancmange powder and boil everything to thicken it. Now boil for approx. 5 minutes and then stir until cool. Add the butter and beat until frothy.
To put together the tartlet
Soak the sponge in a little banana liqueur and spread the cream on top. Place the other piece of sponge on top of the cream, soak this too and top with more cream. Peel the bananas and cut off the ends. Halve them, cut to length and place on top of the cream. Now top the bananas with the rest of the cream, smooth the surface and allow to cool thoroughly. Coat the slices with the glaze and cool thoroughly for approx. 60 minutes.
Cooking level
Preheated
8 minutes | Hot air setting at 200°C