Banana cream slices

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 160 °C fan (180 °C conventional). Line a baking tray with baking paper.

2. 02

   For the sponge, whisk the eggs, sugar and vanilla sugar with a hand-held electric whisk until creamy. Mix the flour and baking powder, then fold into the egg mixture. Spread the batter over the prepared baking tray and bake on the middle shelf for 15 minutes.

3. 03

   Meanwhile, prepare the vanilla custard with the custard powder and milk according to the packet instructions. Soak the gelatine in cold water, squeeze out the excess water and stir into the hot custard. Once the gelatine has dissolved, cover the custard with cling film and leave to cool at room temperature.

4. 04

   Remove the sponge from the oven and leave to cool. Carefully peel off the baking paper.

5. 05

   Peel the bananas and halve them lengthways. Spread the apricot jam over the cooled sponge. Arrange the banana halves close together on top, cut-side down. Beat the butter and sifted icing sugar with a hand-held electric whisk until light and fluffy. Gradually fold in the room-temperature custard. Spread the custard cream evenly over the cake. Chill in the fridge for 1 hour.

6. 06

   For the glaze, roughly chop the chocolate and melt with the cream over a hot water bath. Add the coconut oil and stir until melted. Spread the chocolate glaze over the cake and smooth the surface. Chill until ready to serve.