Make a dough out of 60 gram
flour, 20 gram cold butter, 25 gram sugar and 1 egg. Put in the fridge for 30
minutes, roll it out to a circle, put on the bottom of a round oven dish and
bake 15 minutes at 175 degrees. Allow to cool and spread the strawberry jam
over the bottom. Put 80 gram butter, 100 gram flour, 75 gram corn starch,
200 gram sugar, 4 eggs and 100 gram melted chocolate together and mix during 2
minutes. Put baking paper in a rectangular oven tray and spread the batter
thin. Bake 10 minutes at 200 degrees. Cool down and cut in 5 long strips with
the same width.Chop the banana's (leave a piece behind for decoration),
soak the gelatin leaves in a little water and dissolve them in 1 dl hot cream.
Beat 2 dl cream and mix with gelatin mixture and banana's. Cool down and
spread over the cake strips. Roll up one of the strips and put it straight up on
the middle of your cake bottom with jam. Roll the other strips in a circle
around it, dry side out. Cut the bottom to match the circles and form a round chocolate pie.
Melt the other 100 gram chocolate, mix with 2 egg yolks, beat the two egg
whites until fluffy, beat the rest 2 dl of cream. Mix the chocolate with cream
and then with egg whites. Spread over top and sides of the cake and decorate
with banana slices.
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Put self raising
flour, brown flour, sugar, eggs, soft butter, biscuit spices and milk
together and mix during 5 minutes. Add the ginger. Put the mixture in a cake
form. Peel the apples and cut them in slices. Put the slices on top of the
cake, push them down a little bit. Bake 45 minutes at 150 degrees.
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