Banana slices

Ingredients for 1 servings:

• 5 eggs
• 300 g sugar
• 125 ml oil
• 3 tbsp cocoa powder
• 200 g flour, smooth
• ½ pack of baking powder
• 200 g jam (apricot)
• 6 sheets of gelatin
• 500 g quark (cottage cheese)
• 150 g powdered sugar
• 4 tbsp lemon juice
• 500 ml whipped cream
• 8 bananas
• 2 tbsp lemon juice
• 150 g dark chocolate
• 30 g coconut oil
• 125 ml whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

with curd cream

Beat the eggs and sugar for about 8 minutes until frothy, then gradually stir in the oil and 125 ml of lukewarm water. Stir in the cocoa, flour, and baking powder. Spread the mixture onto a baking sheet (38 x 30 cm) lined with baking paper and bake in a preheated oven at 200°C for about 20 minutes. Once cooled, spread with jam. Cream: Soak the gelatine in cold water. Mix the curd cheese with the sugar and lemon juice until smooth, carefully stir in the well-squeezed and dissolved gelatine, chill for about 10 minutes, then fold in the stiffly whipped cream. Peel the bananas and cut into 1.5 cm thick slices, toss with lemon juice, and cover the cake base tightly with them. Spread the curd cream evenly over the bananas and chill for at least 3 hours. Glaze: Melt the chocolate with coconut oil and whipped cream over steam, stir well, let cool for about 10 minutes, and then cover the cake with it. Allow the glaze to set.