A cake with no less than 6 layers, but it is very tasty.
For 8-10 people.
The ingredients are given per component.
Biscuit base:
1/2 egg beaten
150 grams of flour
100 grams of butter
50 grams of sugar
Pinch of salt
Preparation:
Mix all ingredients in a food processor until smooth and then knead smoothly by hand.
Wrap it in plastic cling film and place it in the refrigerator for at least an hour to let the butter harden again.
Turn on the oven at 150°C (hot air).
Roll out the dough and place it in a greased 23 cm pie tin with a loose bottom.
Line the inside with baking paper and fill it with baking beans, rice or whatever you use. Bake the base for 20 minutes with the baking beans and then another 5 minutes without baking beans and baking paper at 160°C (hot air).
Let the base cool.
Meringues:
3 egg whites
100 g fine sugar
100 g icing sugar
10 drops of lemon juice
Pinch of salt
Preparation:
Preheat the oven to 100°C (hot air)
Clean the bowl thoroughly and remove any grease with lemon juice or vinegar.
Place the egg whites in the bowl with a pinch of salt. Set the mixer to the highest setting.
When the egg whites are stiff, add the fine sugar in 3 parts. Let it mix well.
Stop the mixer and drop 10 drops of lemon juice onto the egg whites. Add the powdered sugar. Set the mixer to the lowest setting and slowly increase it to the highest setting. This prevents a huge cloud of powdered sugar in your kitchen.
Spread the beaten egg whites thinly on a baking tray lined with baking paper.
Bake the meringue for 45 minutes until it is no longer moist. Let it cool in the still warm oven after you turn off the oven.
Chocolate layer:
100 g milk chocolate
Preparation:
Melt the chocolate in a bain-marie and spread a thin layer over the cooled cookie base.
Swiss cream:
350 ml milk + a little extra
1 tsp vanilla extract
35 + 20 g sugar
35 g custard powder
200 ml whipped cream
3 1/2 leaves of gelatin
Preparation:
Place the custard powder in a container and add a small dash of milk. Enough to make a liquid paste.
Place the rest of the milk (350ml), vanilla extract and 35g sugar in a pan and bring to the boil. Pour a little warm milk into the cold custard to make family. Pour this back into the warm pan. Stir well until it thickens and says blub.
Remove the pan from the heat, transfer it to a plate and cover it with plastic wrap. Let this cool thoroughly.
Stir the cooled custard custard well.
Soak the gelatin leaves in cold water for at least 5 minutes.
Beat 200 ml whipped cream with 20 g sugar until stiff.
Put a small dash of milk in a pan and bring it to the boil. Remove from the heat and dissolve the squeezed gelatine in it.
Stir the dissolved gelatin into the custard custard. Now carefully fold the whipped cream into the custard custard, 3 times. The Swiss cream is now ready.
Add the Swiss cream over the chocolate layer. Note the holds over. And lubricate it evenly.
Cherries:
1 can of cherry pie filling
Prepare:
Divide the cherry pie filling over the Swiss cream
Bananas:
2 ripe bananas
Prepare:
Cut the bananas into pieces and divide them over the cherry pie filling.
Cream:
200 ml whipped cream
1 packet of vanilla-flavored sugar
1 bag of knock fix
Prepare:
Beat the whipped cream together with the vanilla sugar and the whip fix until stiff.
Divide the whipped cream over the bananas. Make sure the center is higher than the sides so that it already becomes a kind of “mountain”.
Now we go back to the meringue for the final layer.
Break the meringue into pieces and spread it over the whipped cream in a way that it resembles a mountain of floes (see photo)
To really complete the cake, sprinkle some icing sugar over the cake as “fresh snow”.
Place the cake back in the refrigerator for a few hours so that the meringue softens slightly. This makes eating a lot easier.
Enjoy your meal.
