Banana cake à la Heike

Ingredients for 1 servings:

• 3 eggs
• 70 g sugar
• 1 packet of vanilla sugar
• 1 pack of pudding powder, vanilla
• n. B. Flour
• ½ tsp baking powder
• 3 bananas
• ½ liter milk, or banana milk
• 1 pack of pudding powder, vanilla
• 80 g sugar
• 6 sheets of gelatin
• 2 cups cream, or Cremefine vanilla
• 1 cup of cream
• 1 bar of dark chocolate
• 2 sheets of gelatin

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 7 hours 15 minutes

Sponge cake: Beat eggs, sugar, and vanilla sugar for about 8-10 minutes until fluffy. Make up the pudding powder with flour to 100g, add the baking powder, and stir into the egg mixture. Pour the batter into a dish of your choice and bake for 15 minutes at 180°C. Filling: Bring the milk, pudding powder, and sugar to a boil. Soften the gelatine and stir into the slightly cooled pudding. In the meantime, whip the cream until stiff peaks, then stir the cooled but not yet set pudding into the cream a tablespoon at a time. Cut the bananas into 1.5cm thick slices, drizzle with lemon juice, and spread over the cold sponge cake. Then spread the cream over the bananas and let it set. Glaze: Soften the gelatine. In the meantime, melt the chocolate in the cream and stir in the softened gelatine. When the glaze is at room temperature, pour over the cooled cake. If you put the cake in the freezer shortly beforehand, the filling will be very cold and the icing will set quickly.