Delicious banana cake with custard cream and whipped cream

Instructions

Prepare the dough

1. Preheat the oven to 220°C.
2. Sieve the flour, mix with the sugar and salt in a bowl.
3. Grate the cold butter on a coarse grater.
4. Grate the flour with the butter, add the cold water and mix everything together knead until smooth.
5. Form the dough into a ball.
6. Wrap in cling film and place in the fridge for 30 minutes.
7. Then roll out thinly and round so that the diameter is 3 to 4 cm larger than the baking tin.
8. Place the flatbread in the tin, press down on the bottom and sides, fold over and cut off the edges with a knife.
9. Place a sheet of baking paper on the dough.
10. Place a large piece of aluminum foil on top so that the baking paper is firmly attached the pan.
11. Put the baking pan in the oven and bake for about 15 minutes.
12. Meanwhile, whisk the egg and cream with a fork.
13. Remove the pan from the oven, remove the aluminum foil and parchment paper.
14. Cake with a Prick a fork in several places and whisk with the Brush the egg.
15. Wrap the outside of the baking tin with aluminum foil.
16. Put the cake back into the oven and bake for a further 10 minutes.
17. Reduce the oven temperature to 190°C.
18. Bake the cake for a further 15-20 minutes until golden brown.
19. Remove from the oven and leave to cool.

Prepare the filling

1. Whisk the eggs and yolks together with a whisk until smooth.
2. Mix the salt with the starch and sugar.
3. Add this mixture to the milk and mix well until smooth.
4. Place on stovetop and cook over medium-high heat, stirring constantly, for 5 minutes.
5. Reduce heat and cook another 6 minutes, until milk thickens.
6. Add a quarter of the hot milk mixture Add to the eggs and mix thoroughly.
7. Pour this egg mixture into the saucepan with the remaining milk and mix well.
8. Cook the cream, stirring, for a further 2 minutes until it thickens.
9. Then remove from the heat and place in a bowl.
10. Butter and half of Va Mix in the nille extract.
11. Cover the bowl with cling film and allow the cream to cool.
12. Meanwhile, peel and slice the bananas.
13. Spread a thin layer of the cream over the cooled cake and place the bananas evenly on top.
14. Remaining cream on top of the fruit and smooth with a spatula.
15. Cover the cake with cling film and place in the fridge for 4 to 6 hours.
16. Using a mixer, whip the cold cream with the icing sugar and vanilla extract until stiff.
17. Pour the whipped cream over the cooled cake give.
18. Banana cake with custard cream and serve with tea or coffee.