Nutrition (1 serving)
- 184 kcal
- 22 g carbohydrates
- 6 g fats
- 9 g protein
Per 12 portions
- 100 g spelt flour
- 2 tsp baking powder
- 20 g cocoa powder
- 2 eggs
- 50 g cane sugar
- 30 g chocolate protein
- 30 g ghee
- 100 ml milk
- 250 g semi-fat quark
- 200 g sour cream
- 30 g vanilla protein powder
- 100 g milk
- 1 vanilla pudding
- 20 g dark chocolate
- 2 bananas
Instructions
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Mix all the dry ingredients (flour, baking powder, cocoa, chocolate protein and half the sugar) in a bowl. Add milk and melted ghee. Separate yolks and whites. Whip the egg whites separately. Mix the egg yolks with the remaining sugar and whip them. Then combine the whites and yolks mixtures and pour into a baking tray lined with baking paper.
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Bake in an oven preheated to 175 °C for 20 minutes (do the toothpick test). Leave the sponge to cool and then carve half of it out. Use the carved‑out part to make a crumble topping.
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Slice the bananas lengthwise and then place them onto the hollowed‑out sponge.
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Now let's prepare the stracciatella cream. Whip the quark, sour cream and protein until smooth. Make a thick custard and then leave it to cool. Add the cool custard to the quark mixture, then add grated chocolate. Pour it over the bananas. Top it with the crumbled sponge and leave it to rest overnight in the fridge.
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And it's ready! Enjoy!
