Monkey cake

Ingredients for 1 servings:

• 6 egg yolks
• 1 tbsp water, warm
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g sugar
• 6 egg whites
• 6 tbsp flour
• 1 ½ tsp baking powder
• n. B. cocoa powder
• 6 cups of cream
• 10 bananas
• 3 bags of gelatine – fix
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Banana cream cake

Whisk the egg yolks, water, vanilla sugar, salt, and sugar until frothy. Mix the flour and baking powder and sift the mixture onto the cake. Sprinkle the stiffly beaten egg whites over the cake and fold everything in. If desired, add a little cocoa powder to the batter. Pour into a springform pan and bake at approximately 185°C/350°F for approximately 25 minutes. Remove from the oven when the edges are slightly curled and golden brown. Allow to cool thoroughly. Cut in half once or twice. Whip 4 cups of cream until stiff peaks form, gradually adding the gelatine, adding 2 tablespoons of sugar at the end. Puree 6 bananas and mix with the cream. Cut 4 bananas lengthwise and place on the first layer. Place the cake edge around them. Spread the banana cream over the bananas. Alternate layers of the base and banana cream. Decorate the cake with the remaining 2 cups of whipped cream. I don’t always do this, though.