Banana Custard Cream Pie

For the banana custard cream pie, first separate the eggs. Beat egg whites until stiff. Beat yolks, powdered sugar, water until thick and creamy. Mix flour with baking powder well and add to the mixture.

Carefully fold in the beaten egg whites and pour the mixture into a greased springform pan. Bake in the oven at 180 °C top/bottom heat for approx. 45 minutes.

Remove the cake from the oven, allow to cool and remove from the springform pan.

For the custard, heat the milk, prepare a custard and let it cool. Cream the butter and yolks and stir the yolk-butter mixture by the tablespoon into the cold custard.

Cut the cake 1 x in half and spread the jam on the bottom. Slice the bananas and place on top, spread the custard on top and place the lid on top.

For the garnish, melt cooking chocolate with butter and coat the banana custard cake all around with it.

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