John Myers
Ingredients for 1 servings:
- 215 g flour
- 1 packet of baking powder
- 100 g milk chocolate or dark chocolate
- 2 large eggs
- 4 large bananas
- 80 ml vegetable oil
- 120 g sugar
- 1 packet of vanilla sugar
- 40 g cocoa
- 1 jar sour cherries, collect juice
- ½ liter of milk
- 1 packet of vanilla pudding powder
- 2 tbsp sugar
- 1 tsp cinnamon
- 3 sheets of gelatin
- Cherry juice
- 2 tbsp sugar
- 2 packs of cake glaze, red
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
chocolatey, fruity, juicy
For the base, mix the flour with baking powder, sugar, vanilla sugar, cocoa powder, and chopped milk or dark chocolate. Whisk the eggs in another bowl. Mash the bananas a little more roughly with a fork. Stir the vegetable oil and the mashed bananas into the eggs. Mix both mixtures together. Place the finished batter on a greased baking sheet. Drain the sour cherries, reserving the juice. Distribute the cherries over the batter. Bake the cake at 180°C (top and bottom heat) for about 40 minutes. For the vanilla-cinnamon cream, make a pudding using the vanilla pudding powder and 1/2 liter of milk according to the package instructions. While the pudding is still warm, refine it with 2-3 tablespoons of sugar and 1-2 teaspoons of cinnamon (to taste). Then stir in the gelatin. Spread the mixture on the cake base and let it cool. For the topping, boil the cherry juice with sugar and cake glaze according to the package instructions and pour over the vanilla-cinnamon cream. After 5-10 minutes, the cake is ready to serve.
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