Strawberry-banana cake with vanilla-chocolate cream

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 70 g sugar
• 90 g flour
• Butter for the mold
• Flour for the mold
• 500 g strawberries
• 1 banana(s)
• 1 pack of cream powder (e.g. paradise cream vanilla)
• 300 ml milk
• 3 tbsp chocolate flakes (milk or dark chocolate flakes)
• 3 tbsp white chocolate, grated
• 4 tbsp lemon juice

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

for a 26cm fruit base mold

Preheat the oven to 180°C (top/bottom heat). Grease a 26cm fruit base tin with butter and dust with flour. Separate the eggs. Beat the egg whites with salt until stiff peaks, slowly adding the sugar. Whisk in the egg yolks one at a time. Sift the flour over the top and fold in. Pour the batter into the tin and bake for approx. 18-20 minutes. Allow the sponge cake to cool completely. Peel the banana, cut into thin slices, and briefly toss in the lemon juice. Spread the banana slices on the base. Prepare the paradise cream with the milk according to the package instructions, fold in the chocolate flakes, and spread over the bananas. Wash the strawberries, pat dry, halve, and spread evenly over the cream. Sprinkle the white chocolate shavings on top and chill the cake for approx. 90 minutes.