Ingredients for 12 servings
75 g flour,
500 g whipping cream,
50 g cornstarch
, 150 g dark chocolate couverture,
100 g sugar,
2 large eggs,
8 large bananas,
1 tsp baking powder,
4 tbsp lemon juice, 5
tbsp redcurrant jelly, 1 piece
aluminum foil,
1 freezer bag
, 1 piece baking paper,
4 sheets of gelatin
preparation
Separate the eggs. Beat the egg whites with 2 tablespoons of water until stiff peaks form. Gradually add 100g of flour while beating. Stir in the egg yolks. Mix the flour, cornstarch, and baking powder, then fold into the egg mixture.
Line a baking sheet with parchment paper. Fold a piece of aluminum foil into a strip and use it to cut the baking sheet in half crosswise. Spread the sponge cake batter onto one half of the baking sheet. Bake in a preheated oven (electric oven 200°C/fan oven: 175°C/gas mark 3) for about 12 minutes . Turn the sponge cake out onto a tea towel sprinkled with sugar and immediately peel off the parchment paper. Let the sponge cake cool completely.
Chop 120g of couverture chocolate and melt it over a water bath. Soak the gelatin. Whip the cream until stiff and chill. Peel 7 bananas, halve them lengthwise, and drizzle with 3 tablespoons of lemon juice. Place the sponge cake on a plate and put a cake ring around it. Warm the jelly, stir until smooth, and spread it over the sponge cake. Arrange the bananas on top.
Stir about 4 tablespoons of cream into the chocolate coating. Squeeze out the gelatin and dissolve it. First, stir in 3 tablespoons of the chocolate coating, then stir this mixture into the remaining cream and chocolate coating. Fold in the remaining whipped cream, reserving 6 tablespoons. Spread the chocolate cream smoothly over the bananas. Chill for at least 3 hours.
Fill a piping bag fitted with a star nozzle with 6 tablespoons of cream. Remove the cake ring. Cut the cake into approximately 12 slices. Peel 1 banana and slice it. Toss the slices in 1 tablespoon of lemon juice and let them drain. Decorate the slices with cream rosettes and banana slices.
Fill the freezer bag with the chocolate coating and cut off a small corner. Spread the chocolate coating in stripes over the individual pieces.
