Yeast banana cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, warm
• 250 g sugar
• 150 g flour
• 5 tbsp cocoa powder, instant
• 1 tsp baking powder
• 5 bananas
• n. B. Lemon juice for drizzling
• 500 ml milk
• 1 ½ pack vanilla pudding powder
• 280 g butter
• 100 g powdered sugar
• 75 g coconut flakes

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

own creation

Beat eggs, water, and 150g sugar until stiff peaks form. Once creamy, fold in the flour, cocoa, and baking powder. Bake the sponge cake at 170°C (top/bottom heat) for 25 minutes. Make a pudding from the milk, 50g sugar, and pudding powder. Allow the base and pudding to cool. Cut the bananas lengthwise, drizzle with lemon juice, and spread over the cooled sponge cake. Mix 250g butter and the icing sugar well. Stir in the cold pudding and spread the cream over the cake in a dome shape. Caramelize 30g butter, 50g sugar, and the coconut flakes together. Once the mixture has cooled, sprinkle it over the cake and press it down lightly. Tip: I always make the pudding the night before and cover it with cling film to prevent a skin from forming. I also take the butter out of the fridge so both are at the same temperature. This way the buttercream always turns out well and you can save yourself the waiting time.