Banana Split Sheet Cake

Ingredients for 1 servings:

• 250 g flour
• 200 g sugar
• 125 ml oil
• 150 ml orange lemonade
• 4 m.-sized eggs
• 1 packet of baking powder
• 1 packet of vanilla sugar
• ½ jar apricot jam, without pieces
• 11 banana(s)
• 500 g mascarpone
• 100 g powdered sugar
• 1 egg yolk
• 1 cup whipped cream, approx. 200 g
• 1 pack of Sahnefest
• 1 bar of block chocolate, approx. 200 g
• 1 tbsp, grated coconut fat or butter

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

with mascarpone cream, makes about 16 pieces

Preheat the oven to 180°C (top/bottom heat) and grease a baking sheet with butter. Mix all the ingredients for the batter with a hand mixer until creamy and spread on the baking sheet. Bake the cake for about 25 minutes on the middle rack of a preheated oven at 180°C (350°F). Melt 1/2 jar of apricot jam in the microwave for 30 seconds until slightly melted and spread thinly on the cooled cake base. Peel the bananas, halve them, and slice them lengthwise. Arrange them tightly together on the base. Whip the cream with the cream stiffener as usual. Whip the mascarpone with the powdered sugar and egg yolk until creamy and fold in the cream. Spread generously over the bananas, cover, and refrigerate. Cut the chocolate into pieces with a large knife and melt slowly, not too hot, in a bain-marie. Add the coconut oil or butter and mix well. Drizzle over the cake with a tablespoon until all the chocolate is used up. Keep chilled until ready to serve.