'Ki-Ba' – cake with cherries and bananas

Ingredients for 1 servings:

• 150 g sugar
• 1 pinch of salt
• 3 eggs
• 1 pack of vanilla sugar, bourbon
• 200 g hazelnuts (ground)
• 1 tbsp baking cocoa
• 1 tsp, leveled baking powder
• 1 jar sour cherries (drained weight: 350 g)
• 400 ml cherry juice (from the above jar)
• 1 pack of vanilla pudding powder (for cooking)
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• 1 cup whipped cream
• 3 bananas (really ripe)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Grease the bottom of a 28 cm springform pan and line it with baking paper. Preheat the oven: Top/bottom heat: approx. 180°C Fan: approx. 160°C Gas mark 2-3 Drain the cherries in a sieve, reserving the juice and, if necessary, make up to 400 ml with water. For the sponge cake: Place the eggs in a mixing bowl and beat on high for 1 minute until frothy. Gradually add the vanilla sugar mixed with sugar, stirring occasionally, and beat the mixture for another 2 minutes. Mix the ground hazelnuts with the baking powder and cocoa powder and briefly stir in on the lowest speed. Pour the batter into the springform pan, smooth it out, and bake immediately. Baking time: approx. 25 minutes on the middle rack. Temperature as above. After the baking time is up, remove the pan from the oven and let it cool on a wire rack for approx. 10 minutes. Then loosen and remove the springform pan rim and let the base cool completely. Then carefully peel off the baking paper and place the base on a nice cake plate. Then enclose it with a cake ring or the cleaned springform pan (then close the springform pan again). For the topping: Peel the bananas, cut them into even slices, and cover the base with them. Make a pudding from the sugar-free pudding mix – using ONLY 400 ml cherry juice – according to the package instructions and fold in the cherries. Then spread the cherry mixture over the bananas and chill the cake for about 1 hour. Only then loosen and remove the cake ring. Whip the cream with vanilla sugar and 2 packets of cream stiffener until stiff. Fill 3 tablespoons of this into a piping bag with a Ø 8 mm (0.31 in) nozzle and pipe decorative designs onto the cherry mixture. Your imagination is the limit here. Spread a thin layer of the remaining cream around the edge of the cake. Tip: The base can be easily prepared and frozen – but never the entire, finished cake.