Chocolate Banana Cake

Ingredients for 1 servings:

• 5 bananas
• 1 cake base (ready-made Viennese base)
• 1 liter of cream
• ½ pack of chocolate sprinkles
• 5 sheets of gelatin
• Cocoa powder
• Sugar
• possibly marzipan (sign with lettering)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

cream cake

Soak the gelatine in cold water. In the meantime, place the bottom half of the Viennese base on a plate (you only need the top and bottom halves; you can use the middle half for a sandwich, for example) and place a cake ring around it. Peel the bananas, halve them, and place them on the cake base. Whip about 600ml of cream, add sugar and cocoa to taste, and when the cream is stiff, fold in the chocolate sprinkles. Squeeze out the gelatine, put it in a saucepan, and stir to dissolve. Fold the gelatine into the cream and spread the now-finished chocolate cream over the bananas. Lightly press the top half of the Viennese base onto the cream. Now refrigerate overnight, or ideally for 24 hours! Then whip the remaining cream, add more sugar, and add more cocoa to some of the cream, if desired. Loosen the cake ring and spread the cream all around the cake, creating a fluted edge with a fork if necessary. Decorate the top of the cake with white cream and, if desired, make a sign out of marzipan.