Egg Liqueur Banana Stracciatella Cake

For the eggnog banana stracciatella cake, beat butter, sugar, vanilla sugar, salt and eggs until fluffy. Mix flour, baking powder and cocoa.

Fold the flour mixture into the mixture alternately with the eggnog. Pour the mixture into a greased and floured springform pan and bake at approx. 160 °C/hot air for 35 – 40 minutes.

In the meantime, boil the vanilla pudding with the banana juice according to the package instructions. Then stir the leaf gelatine into the hot pudding and chill.

In the meantime, whip the cream with the cream stiffener and refrigerate. Then mix the cold pudding with the whipped cream, the créme fraîche and the chocolate shavings.

Cut the cake 3 times in half. Spread the chopped bananas on the bottom layer – sprinkle with lemon juice (so that the bananas don’t turn brown) and egg liqueur.

Then spread the cream on top. Spread the 2nd cake layer on top, spread cream again and finish with the 3rd cake layer. Chill the cake for about 1 hour.

For the topping, whip the whipped cream with cream stiffener, spread the cake with the whipped cream and cover with chocolate sprinkles.

As a garnish, you can still decorate the cake with whipped dots or chocolate bananas.

Preparation Tip:

Bananas can also be dipped in chocolate as a garnish. There are no limits to the imagination. Be sure to chill the eggnog banana stracciatella cake before cutting.

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