Banana eggnog cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 4 tbsp water, cold
• 150 g sugar
• 1 packet of vanilla sugar
• 175 g flour
• 1 packet of baking powder
• 20 g cocoa
• 3 m.-sized banana(s)
• 2 tbsp lemon juice
• 750 ml juice (banana nectar)
• 2 packets of pudding powder (vanilla flavor)
• 5 sheets of white gelatin
• 250 ml egg liqueur
• 40 g sugar
• 250 g sour cream
• 400 g whipped cream
• Fat for the mold
• 300 g whipped cream
• 1 packet of vanilla sugar or some sugar
• some eggnog
• some sauce powder (vanilla flavor) without cooking
• 16 pieces of candy (jelly bananas)

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 30 minutes

delicious banana

Bring 600 ml of banana nectar to a boil. Mix together the custard powder and the remaining nectar. Remove the nectar from the heat, stir in the mixed custard powder, and simmer for 1 minute while stirring. Transfer the pudding to a large bowl. Place cling film directly on the pudding to prevent a skin from forming. Allow to cool until lukewarm. Separate the eggs. Beat the egg whites with 4 tablespoons of cold water until stiff peaks form. Sprinkle in the sugar and vanilla sugar and stir in. Gradually add the egg yolks and stir in. Finally, mix together the flour, cocoa, and baking powder, sift them onto the egg mixture, and carefully fold in. Pour the batter into a greased springform pan lined with baking paper and smooth it down. Bake at 170°C (top/bottom heat, fan oven: 150°C) for 30 minutes. Allow to cool. Cut the base in half horizontally. Place the first layer on a cake plate. Close the cake ring around it. Peel the bananas, halve them crosswise and lengthwise, and spread them on the base. Drizzle the bananas with lemon juice. Spread the lukewarm pudding over the bananas and chill. Soak the gelatine in cold water. Mix the liqueur, sour cream, and 40g of sugar. Squeeze out the gelatine and dissolve it. Stir 3-4 tablespoons of cream into the gelatine, then quickly stir the gelatine into the remaining cream. Whip 400g of cream until stiff and fold into the liqueur cream. Pour the cream onto the cold pudding and place the second layer on top. Chill the cake for at least 3 hours, preferably overnight. Remove the cake ring. Whip 300g of cream until stiff and sweeten with 1 sachet of vanilla sugar or a little sugar. Put a couple of spoonfuls of cream into a piping bag. Cover the entire cake with the remaining cream and smooth it out with a large knife. Use a cake comb to create a pattern around the edge. Lightly press a cake divider onto the top. Pipe dots and then pipe a circle of small dots in the center. Thicken the eggnog slightly with a little vanilla sauce powder and pour it into the center of the circle. Arrange the banana jelly neatly on the dots.