Currant cake with bananas

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, warm
• 200 g sugar
• 200 g hazelnuts, ground
• 1 tbsp cocoa powder (dark, not instant)
• 1 tbsp rum (or rum flavoring)
• ½ pack of baking powder
• 2 bananas
• 0.38 ml whipped cream
• 500 g currants

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the currants, drain well, and remove the stalks. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with sugar and warm water until frothy. Mix with the baking powder, cocoa, rum, and hazelnuts. Mix well and then fold in the beaten egg whites. Pour into a greased springform pan and bake at 175°C for 35-45 minutes. Cool thoroughly and remove from the pan. For the topping: Mash 2 bananas and spread over the cooled base. Whip the cream (you can use cream stiffener, but this isn’t necessary) and spread it over the bananas. Spread the currants over the cream and chill for at least 2 hours. Blackberries, raspberries, and gooseberries are also suitable for this cake!