Banana Chocolate Minis




Rating: 3.71 / 5.00 (134 Votes)


Total time: 1 hour

For the sponge cake base:








For the topping:







Instructions:

For the banana-chocolate minis, first prepare the dough. For the dough, separate the eggs and beat the egg whites. Beat the yolks with sugar, vanilla sugar and grated lemon zest until foamy.

Sift flour and cornstarch and stir into the egg mixture, then carefully fold in the snow. Spread the mixture on a small baking tray lined with baking paper and bake on the middle shelf at 180 °C for about 12 minutes.

Remove the sponge from the oven, turn out onto a piece of baking paper and allow to cool. Remove the paper.

Spread the sponge cake base with raspberry fruit spread. Peel bananas, cut in half lengthwise, and cut into pieces about 4 cm in size.

Toss these pieces in lemon juice and place on the sponge cake base. Cut the sponge cake base into pieces around the bananas and coat each piece with chocolate coating melted in a water bath.

While the chocolate coating is still soft, sprinkle the banana chocolate minis with coconut flakes.

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