Wrap cake with banana cocoa cream

Ingredients for 1 servings:

• 200 g flour
• 80 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 100 g butter
• Fat for the mold
• 4 eggs
• 120 g sugar
• 90 g flour
• 30 g cornstarch
• 2 tbsp cocoa powder
• Butter for the baking tray
• 3 bananas
• 2 cups of cream
• 2 packs of cream stiffener
• 1 cup of cream
• 1 pack of cream stiffener
• 100 g chocolate shavings

Instructions

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

Cake for holidays, as I always make it

For the shortcrust pastry, knead all ingredients together, chill for at least 30 minutes. Roll out and place in a greased 26 cm springform pan. Prick all over with a fork several times. Bake in a preheated oven at 200°C for approx. 15-20 minutes. Allow the shortcrust pastry base to cool completely. For the sponge cake, beat the eggs until frothy and then sprinkle in the sugar. Mix the flour, cornstarch, and cocoa powder and fold into the egg mixture. Line a baking tray with baking paper, spread the pastry on it, and bake at 220°C for approx. 10 minutes. Turn out onto a tea towel sprinkled with sugar and immediately cut into 5 cm strips (lengthwise), turning each strip once (to prevent sticking). Rolling the strips is not absolutely necessary. Allow the sponge cake strips to cool completely. For the filling, puree the bananas using a hand blender or a food processor until smooth and mix with the cocoa powder. Whip the cream with the cream stiffener until stiff and mix with the banana mixture. Spread some of the banana-cocoa cream onto the shortcrust pastry base. Then spread the cream onto one sponge strip and place it in the middle. Spread the next strip and wrap it around the outside. Continue in this way until all the strips are used up. Whip the remaining cream with the cream stiffener until stiff and spread it over the cake (top and sides). Spread the chocolate shavings over the cake as desired. Tips: With shortcrust pastry, you can save the flour for rolling out by placing two sheets of cling film next to each other, overlapping them, and then place the pastry on top. Roll out the pastry using a rolling pin wrapped in cling film. Then place the springform pan with the greased side down on the pastry, grab the corners of the cling film, and turn it over. Now just remove the excess pastry and you’re done. With sponge cake, first grease the baking tray with butter and then place baking paper on top; this gives the batter a better grip.