Banana nougat cake

Ingredients for 1 servings:

• 1 cake base (3 layers)
• 400 ml whipped cream
• 50 ml juice (banana juice)
• 50 g chocolate shavings
• 8 tsp cream stiffener
• n. B. Nougat
• 3 bananas
• 1 lemon(s), the juice
• Cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

no sponge cake recipe, without gelatin

Combine the cream and cream stiffener in a mixing bowl and beat until stiff. Add the banana juice and chocolate shavings. Pour the cream onto the bottom layer of sponge cake and refrigerate for a while. Heat the nougat until spreadable (it doesn’t have to be completely runny) and spread it onto the middle layer of sponge cake with a spatula, ensuring the entire surface is well covered. You can use more or less nougat depending on your preference, but there should be enough left over for decoration. Now cover the cooled cream layer with the nougat sponge cake. Next, slice the bananas and puree them with a hand blender or in a mixer. Leave half a banana left over for decoration. Season the banana puree with cinnamon, if desired. Then spread it onto the sponge cake already covered with nougat. Spread the remaining nougat over the top layer. Slice the remaining banana and arrange it on the decorative layer. If desired, you can decorate more elaborately, but I prefer to keep it simple. It is best to refrigerate the finished cake until ready to eat.