|90 g||Wheat Flour Type 405|
|1 packet||Vanilla Pudding Powder|
|2 tbsp||Lime juice|
|125 g||Chocolate Butter Biscuits|
Banana chocolate butter biscuit cake tastes especially good when cooled. Preheat oven to 200° C. Separate 3 eggs. Beat white egg until stiff. Mix the yellow egg with 100 g sugar until a light, thick cream is formed. Fold in wheat flour type 405. Fold in the beaten egg white. Line half a baking tray with baking paper. Fill in the sponge mixture. Bake on the middle shelf for 15 minutes. Turn out onto a large cutting board. Remove paper. Let cool. For the cream, mix soft butter with 200 g sugar and 1 egg. Measure out the milk. Mix vanilla pudding powder with a little milk. Bring the rest of the milk to the boil. Stir in the pudding powder. Bring to the boil briefly. Remove from heat. Place a piece of foil directly on top of the pudding. Allow to cool. Gradually stir pudding into butter. Place a baking frame around the cake. Peel the bananas. Cut into slices. Mix the lime juice into the bananas. Spread the bananas on the cake. Spread butter cream on top. Spread the chocolate biscuits with a little distance on the butter cake. Put the chocolate biscuit cake in the fridge for at least 2 hours.