Banana Bomb Cake

For the banana bomb cake, whip whipped cream with cream stiffener until very stiff and refrigerate.

Mix half of the Swedish bombs with the curd and a squeeze of lemon juice until smooth. Depending on your taste, you can also remove the wafer bottoms beforehand.

Fold in the chilled whipped cream. Peel the bananas and cut into slices.

Cover the sponge cake base with banana slices and then pile the curd mixture on top in a dome shape. Place in the refrigerator for at least one hour.

Decorate the banana bomb cake with the remaining Swedish bombs.

Preparation Tip:

Serve with the banana bomb cake a cup of coffee or tea.

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