Milka Heart Cake

Ingredients for 1 servings:

• 3 m.-sized eggs, whole
• 80 g sugar
• 1 tbsp vanilla sugar
• 70 g spelt flour, 630
• 30 g pudding powder (vanilla)
• 1 pinch of cream of tartar baking powder
• 500 ml whipped cream
• 3 tbsp cream stiffener
• 3 tbsp, levelled vanilla sugar
• 100 g chocolate, in pieces (milk)
• 100 g dark chocolate, in pieces
• 500 g cream (Vemmina snow cream)
• 16 pieces of confectionery (Milka hearts), for decoration
• 5 bananas
• some lemon juice to drizzle over the bananas

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 12 minutes

with bananas and chocolate snow cream

Preheat the oven to 190°C. Line a Vemmina baking rack with non-stick baking foil and place a cake ring (26-28 cm) around it. Beat the eggs with sugar and vanilla sugar in a food processor for at least 6-8 minutes until frothy. Mix the flour with vanilla pudding powder and baking powder and sift it onto the egg foam mixture, then fold it in loosely with a whisk by hand. Immediately pour the mixture into the cake ring, smooth it out and bake at 190°C for approx. 12-15 minutes. Do the skewer test! For the filling, whip the cream with the cream stiffener and vanilla sugar until stiff, then chill briefly. In the meantime, crumble the chocolate and melt it in a bain-marie, then let it cool to room temperature. Place the cake base on a cake plate and carefully loosen the cake ring with a knife. Empty the snow cream into a clean bowl and mix in the food processor until creamy. Slowly stir in the melted chocolate. Place the cleaned, flexible cake ring around the cooled cake base. Peel and halve the bananas, drizzle with lemon juice to prevent them from browning, and spread the cut-sides evenly over the cake base. Take a small amount of whipped cream for decoration. Pour the remaining cream into the cake ring and spread the chocolate cream over it. Smooth the surface and let it set in the refrigerator for at least 2 hours. Transfer the reserved cream to a piping bag fitted with a star nozzle and pipe 16 rosettes onto the bananas, decorating with Milka hearts.