Imperial Banana Slices

Beat egg whites until stiff, add sugar. Beat yolks and vanilla sugar until thick and add to beaten egg whites. Mix in flour with a whisk.

Spread the dough on a baking tray lined with baking paper and bake on the middle shelf of the oven preheated to 180 °C for 15 to 20 minutes. Then immediately turn out the sponge and quickly remove the baking paper.

Drizzle the cooled sponge cake with rum, spread with apricot jam and top with bananas.

Prepare the pudding according to the package instructions, but here only with 250 ml milk. Allow mixture to cool, but stir several times to prevent a skin from forming.

Stir in yolks, sugar, vanilla sugar and half of the butter. Cream the remaining butter (or curd) and add the custard by the tablespoon while continuing to stir.

Using a warm knife, spread the custard over the bananas. Heat cake glaze according to instructions and spread on top of the cream.

Once the chocolate icing has set, serve the banana slices.

Preparation Tip:

Always keep the banana slices cool.

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