Heavenly delicious honey cake with buttercream and bananas

Instructions

Prepare the pastry bases

1. Preheat the oven to 170°C top/bottom heat.
2. Line a baking tray with baking paper.
3. For the pastry, use a mixer to beat the eggs with salt and sugar in a heat-resistant bowl until light and fluffy.
4. 100 g softened butter and honey.
5. Set the whole thing on a steam bath.
6. Heat to about 75-80°C, stirring, until the egg and butter mixture is runny and smooth.
7. Stir in the baking powder and flour and remove the bowl from the steam bath … Divide portions.
8. Round each piece of dough and roll out the cake bases about 1-2 mm thick.
9. Bake the bases one after the other in approx. 5-7 minutes until golden yellow and let them cool.
10. Place a flat plate on the bases and cut off the edges, so that they are all the same size and round.
11. Crush the sections into fine crumbs.

Prepare the buttercream with bananas

1. For the cream, peel the bananas and puree with a hand blender.
2. Beat 250 g of softened butter with the blender until creamy.
3. Add the bananas and sweetened condensed milk and still whip once.
4. Put the cream in the fridge for 20-30 minutes to cool down.

Serve the cake

1. Gap the cooled cream onto the cake bases.
2. Stack them on top of each other on a cake plate.
3. Grip the cake thinly all over the cake as well.
4. Spread the crumbs evenly over the top and edges.
5. Refrigerate the honey cake with banana cream for about 5-6 hours.
6. Then cut into pieces and serve.