Heimi's banana cake

Ingredients for 1 servings:

• 6 eggs
• 3 tbsp water
• 30 g almonds, ground
• 100 g sugar
• 125 g spelt flour
• 1 tsp baking powder
• 4 bananas
• 1 tbsp lime juice
• 150 g butter
• 1 packet of vanilla sugar
• 350 ml whipped cream
• 150 ml coconut milk
• 2 packs of cream stiffener
• 100 g chocolate, e.g. a bar of Milka
• Praline(s), e.g. B. Milka hearts
• Banana(s), sliced
• cream

Instructions

Working time approx. 1 hour 25 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 22 minutes; Total time approx. 7 hours 47 minutes

Line the bottom of a springform pan with baking paper. For the cake base, beat 3 eggs and the cold water until frothy, slowly adding the sugar. Sift the flour and baking powder over the cake pan and carefully fold in. Stir in the ground almonds. Pour the mixture into the springform pan. Bake in a preheated oven at 175 degrees Celsius (convection oven) for 22 minutes, then let cool. Peel and halve the bananas. Slice one half, then halve the remaining banana halves lengthwise. Drizzle all with lime juice. Break the chocolate into pieces, melt it in a hot water bath, and let cool slightly. Separate the 3 remaining eggs. Beat the butter with the vanilla sugar until creamy. Stir in the egg yolks, then the melted chocolate. Beat the egg whites until stiff peaks and fold in. Beat the cream, coconut milk, and cream stabilizer until stiff peaks. Spread the bananas on the cake base. Spread the cream, then the chocolate mixture on top. It’s best to chill the cake overnight. To decorate the cake you can add Milka hearts, banana slices or cream crowns.