The second image shows all items included in the set.
Exact contents, including detailed product and food information:
Supreme chocolate sponge mix 400g
Stracciatella cream stabiliser 100g
Yellow shimmer mini pearls 100g
Blue mini pearls 100g
Yellow modelling chocolate 600g
5 Minions sugar figures
Recipe leaflet
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Stracciatella Banana Cake Instructions
Ingredients for one 26cm cake
For the sponge:
400g chocolate sponge mix
300g whole egg, approx. 6 medium eggs*
40ml water*
For the filling:
100g Stracciatella cream stabiliser
125ml water*
500g cream*
1-2 bananas*
For decoration:
Minions sugar figures
600g yellow modelling chocolate
Yellow shimmer mini pearls
Blue mini pearls
*These items are required separately.
Method
Prepare the sponge mix according to the packet instructions. Transfer the mixture to a 26cm springform tin and bake at 200°C for approx. 25 minutes.
Once cool, cut off the domed top generously and crumble it into small pieces. Slice the remaining sponge horizontally into two layers. Slice the banana and arrange it over the bottom layer.
Whip the cream. Mix the cream stabiliser with the water, then fold it into the whipped cream. Spread two thirds of the Stracciatella cream over the banana. Add the second sponge layer, cover it with the remaining cream and scatter over the cake crumbs. Refrigerate the cake for at least 2 hours.
Meanwhile, briefly knead the modelling chocolate and shape small bananas from 10g portions. Decorate the entire side of the cake with them. Finally, position the Minions sugar figures on the cake and scatter over the mini pearls.
For an 18cm cake, use half of each quantity stated above.
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