Vanilla Pudding Cake with Banana

Ingredients

• 160 g butter
• 160 g sugar
• 1 organic lemon (juice and zest)
• 3 eggs
• Pinch of salt
• 320 g flour
• 2 tbsp Cornstarch
• 1.5 tsp Baking Powder
• 60 ml milk
• 2.5 packets vanilla pudding powder (each for 500 ml liquid)
• 1.25 L milk
• 100 g sugar
• 4 bananas
• 250 ml apple juice
• 1 packet clear fondant glaze

Instructions

1. 1.

   For the batter, cream butter with sugar and lemon juice until light, then gradually fold in eggs and a pinch of salt. Sift flour with cornstarch, lemon zest, and baking powder; alternately add to the butter mixture with milk, stirring until smooth. Spread the dough evenly on a parchment‑lined baking sheet. Bake in a preheated oven at 180 °C (160 °C fan) for 20–30 minutes.

2. 2.

   Meanwhile, whisk pudding powder into 6 tbsp milk until smooth. In a saucepan, bring remaining milk and sugar to a boil, then gradually stir in the pudding mixture. Cook while stirring until thickened, then remove from heat. Let it cool slightly before carefully spreading over the baked base and smoothing the surface. Allow to set completely.

3. 3.

   Peel bananas and slice into thin rounds; arrange them on top of the vanilla pudding cake. Heat apple juice with the fondant glaze until bubbling, then drizzle over the bananas. Chill for about an hour before cutting into slices and serving.