Banana cake

Ingredients for 1 servings:

• 1 cake base (Viennese base), cut in half
• 1 pack of ready-made cake cream mix (vanilla flavor)
• 300 ml milk, cold
• 150 g butter, soft
• 5 bananas
• 6 sheets of gelatin
• 1 pinch(s) flavoring (Zitroback) or citric acid
• 50 ml water or sweet cream
• 1 marzipan blanket
• Chocolate coating, whole milk, 2 ribs
• possibly cream

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Cake with vanilla cream on banana puree with marzipan

First, slice 3 bananas, place them in a small saucepan, mash them again with a potato masher, add water (or cream) and lemon powder. Heat until it almost starts to simmer, then remove from the heat and stir in the gelatin leaves (softened in cold water) until no gelatin strands are visible. Transfer the mixture to a bowl and let it cool. Meanwhile, place the chocolate coating in a bain-marie and let it melt slowly. Place the first cake layer on a cake plate, thinly slice the remaining bananas, and spread them over the cake layer. Then spread the banana gelatin over the slices. Mix the ready-made cake cream mix with the 300 ml milk and the softened butter well and pour over the banana mixture. Place the second layer on top and cover with the vanilla cream again. Then place the third layer on top, roll out the marzipan layer, and place it in the middle. Trim the marzipan to the edges, then brush the chocolate coating onto the marzipan. If desired, decorate with cream or whipped cream, refrigerate, and finish. For the cake in the picture, I doubled the amount of vanilla cream and applied more cream between the third layer and the marzipan topping, which looks even better.