Light Banana Slices without Butter

Preheat oven to top/bottom heat at 180-200 °C.

Separate eggs. Beat the whites until stiff.

Beat yolks, sugar and vanilla sugar until creamy. Sift in flour (this makes the dough particularly fluffy). Fold in the snow.

Spread on a baking tray lined with baking paper and quickly put into the oven. Bake for approx. 15-20 minutes, keeping an eye on the dough. Do not leave in the oven too long or the sponge will dry out.

Meanwhile, prepare the pudding according to package directions, but use only half the milk. Allow pudding mixture to cool while stirring (to prevent a skin from forming).

Cream the curd cheese with the vanilla sugar and QimiQ, stir in the cooled custard and add sugar to taste.

Spread the now cooled pastry with apricot jam and top with sliced bananas.

Spread the cream evenly over the banana layer and cover with a chocolate or cocoa icing.

Refrigerate until ready to eat.

Preparation Tip:

For the child-free version, you can also drizzle the dough with rum before coating. If you like the dough more chocolatey, you can add cocoa powder. With sponge cake dough, there are no limits anyway.

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