John Myers
Ingredients for 1 servings:
- 3 eggs
- 6 tbsp sugar
- 6 tbsp oil
- 6 tbsp flour
- ½ tsp baking powder
- 3 bananas
- 2 ½ cups cream
- 2 packets of vanilla sugar
- 2 packs of cream stiffener
- 40 g instant coffee powder (Nescafé Frappé)
- Cocoa powder, for dusting
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Base: Beat eggs and sugar until very fluffy. Add oil, flour, and baking powder to the egg mixture and stir in. Pour the batter into a greased springform pan and smooth it out. Bake the base in a preheated oven at 180 degrees Celsius for about 20-25 minutes. Let cool and then remove from the pan. Topping: Halve the bananas and spread them on the base. Whip the cream with the cream stiffener and vanilla sugar until semi-stiff, then drizzle in the coffee powder and continue beating until firm. Spread the cream over the base in a dome shape and chill for a few hours. I like to bake the cake the day before and let it stand in the fridge. Sprinkle cocoa powder on top.
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