Banana Cake without Baking: A No-Fuss Delight
Imagine a dessert that's as delightful as a slice of sunshine and as comforting as a hug from a loved one. That’s exactly what the Banana Cake without Baking brings to your table! This luscious, creamy cake is layered with sweet bananas and a rich pudding mixture, all atop a crumbly biscuit base. It’s the perfect dessert for those warm summer days—or really, any day when you crave a sweet treat without the hassle of turning on the oven!
Ingredients
- 250 g grainy butter biscuits: These form the base and add a delicious crunch.
- 100 g melted butter: Helps bind the biscuit base together.
- 1 pinch of cocoa: Adds a touch of chocolate flavor.
- 1 pinch of cinnamon: A hint of warmth and spice.
- 5 medium-sized bananas: The stars of this dessert—ripe and sweet!
- 2 packs of vanilla pudding powder: For that creamy filling.
- 80 g sugar: Sweetens the pudding.
- 300 ml milk: Needed to prepare the pudding.
- 200 g crème fraîche: Adds richness to the filling.
- 200 g cream: Whipped for the topping.
- 1 pack of cream stiffener: Keeps the whipped cream stable.
- 1 pack of vanilla sugar: Extra flavor for the whipped cream.
- 70 g block chocolate: For grating on top.
Instructions
- Prepare the Base: Start by adjusting a cake ring to a diameter of 26 cm and place it on a cake plate. Take the butter biscuits and put them into a freezer bag. Use a rolling pin to crush them into fine crumbs. Mix the melted butter, cocoa, and cinnamon with the biscuit crumbs until everything is evenly coated.
- Assemble the Base: Press the biscuit mixture firmly into the bottom of the cake ring on the plate to form a solid base.
- Add the Bananas: Peel the bananas and cut them in half horizontally. Arrange the banana halves over the biscuit base, ensuring they cover the base completely.
- Prepare the Pudding Filling: In a bowl, mix the vanilla pudding powder with sugar and a few tablespoons of cold milk until smooth. In a saucepan, heat the remaining milk until it boils, then stir in the pudding mixture. Keep stirring until it thickens and comes to a boil.
- Cool the Pudding: Pour the cooked pudding into a bowl and cover the surface with cling film to prevent a skin from forming. Let it cool for about an hour.
- Combine with Crème Fraîche: Once the pudding has cooled, mix in the crème fraîche until well combined. Spread this pudding cream over the banana layer.
- Top with Whipped Cream: In a separate bowl, mix the cream with cream stiffener and vanilla sugar, and whip until stiff peaks form. Spread the cream over the pudding layer, then grate the chocolate on top for decoration.
- Refrigerate and Serve: Chill the cake in the fridge for at least 5 hours. When ready, carefully remove the cake ring and serve chilled. Enjoy your slices of this delectable banana delight!