Multivitamin banana cake with eggnog

Ingredients for 1 servings:

• 3 eggs
• 110 g sugar
• 50 g flour
• 50 g cornstarch
• 1 tbsp oil (sunflower oil)
• 2 tsp baking powder
• 2 tbsp vanilla sugar
• 2 bananas
• 1 liter juice, multivitamin juice
• 4 packs of cake glaze, clear
• 2 cups of cream
• 4 tsp sugar
• 2 packs of cream stiffener
• 4 tbsp eggnog

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 15 minutes

It’s quick and tastes wonderfully fresh

For the cake base, separate the eggs. Beat the egg whites until stiff, then add the sugar and vanilla sugar. Add the egg yolks and continue beating. Briefly stir in the oil. Mix the flour and baking powder and fold in well. Line the bottom of a springform pan with baking paper, pour in the batter and smooth it out. Bake with fan-assisted oven at approx. 150°C for 30-40 minutes, then let cool. Cut the bananas into thin slices and spread them on the cake base. Place a cake ring around the cake. Mix the cake glaze with a little juice until smooth. Heat the remaining juice, stir in the mixed powder and bring to a boil. Pour over the bananas and let cool until firm. Whip the cream with sugar and cream stabilizer until stiff. Fill 1/3 of the cream into a piping bag fitted with a star nozzle. Smooth the remaining cream over the multivitamin glaze. Pipe cream puffs around the edge of the cake. Spread the advocaat liqueur over the cream to create a mirror. Refrigerate until ready to serve.