No-Bake Banana Custard Sponge Pie

Print Recipe
No-Bake Banana Custard Sponge Pie
A clever use of ready-made sponge slices, home made custard and bananas to make a yummy pie that doesn't need any baking.
No-Bake Banana Custard Sponge Pie
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 0 minutes
Passive Time 6 hours
Servings
slices
Ingredients
  • 1 pack unfilled sponge cakes 3 square cakes
  • 6 large bananas
  • 250 ml jam
  • 1 litre milk
  • 300 g sugar
  • 1 packet vanilla sugar
  • 5 tbsp corn starch
  • 5 tbsp flour
  • 250 g butter softened
  • 200 ml cream 35% fat
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 0 minutes
Passive Time 6 hours
Servings
slices
Ingredients
  • 1 pack unfilled sponge cakes 3 square cakes
  • 6 large bananas
  • 250 ml jam
  • 1 litre milk
  • 300 g sugar
  • 1 packet vanilla sugar
  • 5 tbsp corn starch
  • 5 tbsp flour
  • 250 g butter softened
  • 200 ml cream 35% fat
No-Bake Banana Custard Sponge Pie
Instructions
  1. First make the custard: mix the milk, sugar and vanilla sugar, corn starch starch and flour.
  2. Put the milk mixture on a low heat and begin to heat, stirring constantly. The mixture will thicken as it warms. To avoid it getting too hot, take it on and off the heat occasionally so it doesn't boil. It should thicken to a consistency of thick semolina.
  3. Turn off the heat and continue to stir for another three minutes. Leave it to cool, stirring occasionally, so there doesn't form a film on the surface.
  4. When the custard has cooled, beat the softened butter and begin to slowly add the custard, until you get a smooth cream.
  5. In a spring form tin, use 2 of the sponge cake slices to line the base and walls of the tin. (Cut a circle shape for the base and a few strips to line the sides.)
  6. Spread jam on the sponge cake base and sides.
  7. Then spread a thin layer of the custard (thickness 1 cm). The lay out the bananas across the cake and cover them with custard mix.
  8. With the third sponge cake slice, spread a layer of jam then place it, jam side down, on top of the custard to create a 'lid' for the pie.
  9. Spread the remainder of the cream custard across the top of the pie and sprinkle any crumbs of sponge cake left after cutting the rounds and strips.
  10. Chill for 6 hours in the fridge, preferably over night.
Share this Recipe

Sour Cream Layer Cake

c69519aa686022a51a4a73c5510bddfb

Print Recipe
Sour Cream Layer Cake
A sweet creamy layered cake doused in thick gooey chocolate glaze. Perfect with coffee or for an after-dinner indulgence. Add bananas for an even tastier treat.
Sour Cream Layer Cake
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 70 minutes
Servings
slices
Ingredients
Cake:
  • 100 g butter or margarine
  • 2 eggs
  • 1 can Condensed Milk
  • 1 tsp baking soda
  • 8 tbsp flour
  • 1 tbsp cocoa
Cream:
  • 600 g sour cream 20% fat
  • 100 g sugar
Glaze:
  • 50 g butter
  • 2 tbsp milk
  • 2 tbsp cocoa
  • 4 tbsp sugar
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 70 minutes
Servings
slices
Ingredients
Cake:
  • 100 g butter or margarine
  • 2 eggs
  • 1 can Condensed Milk
  • 1 tsp baking soda
  • 8 tbsp flour
  • 1 tbsp cocoa
Cream:
  • 600 g sour cream 20% fat
  • 100 g sugar
Glaze:
  • 50 g butter
  • 2 tbsp milk
  • 2 tbsp cocoa
  • 4 tbsp sugar
Sour Cream Layer Cake
Instructions
Cake Preparation:
  1. Beat the softened butter with the eggs.
  2. Add the condensed milk and whisk until well combined.
  3. Sift in the baking soda and flour, stir until well combined.
  4. Divide the finished batter into two parts.
  5. In one of the parts add sifted cocoa and stir through.
  6. Pour into greased baking tins and bake at 180 degrees for 15-20 minutes (until skewer comes out clean).
Cream:
  1. Combine the sour cream and sugar and whisk until smooth.
Glaze:
  1. Mix all ingredients in a saucepan, put it on a medium heat and, once boiling, remove from heat. Allow to cool.
Assembly:
  1. Cut the finished cakes in half horizontally and trim the sides.
  2. Prick the surface of each layer with a fork (to help hold cream) and cover with cream.
  3. Stack the layers and cover the sidewalls with cream too.
  4. Chill cake before covering with glaze. Sprinkle top with nuts or icing sugar for garnish.
Recipe Notes

For this recipe, you can add bananas. Cut them in thin slices and spread between layers and on top.

Share this Recipe