Mole cake with cherries and bananas

Ingredients for 1 servings:

• 200 g butter, soft
• 250 g sugar
• 1 pinch of salt
• 4 eggs
• 350 g flour
• 2 tbsp cocoa
• 1 packet of baking powder
• 200 ml milk
• 2 bananas, ripe
• 1 jar sour cherries, drained weight 350 g
• 400 g whipped cream
• 2 tsp sugar
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• some butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes

for a springform pan with a diameter of 26 cm

Grease the springform pan. Preheat the oven to 170°C (fan/convection oven). Drain the cherries in a sieve. For the batter, all ingredients should be at room temperature. To do this, beat the butter, sugar, and salt in a narrow bowl with a hand mixer until light and fluffy. Break the eggs separately and slowly add them to the butter mixture, whisking continuously. Mix the flour, cocoa, and baking powder together and sift them into the butter and egg mixture. Add the milk and stir everything into a smooth batter. Pour the mole cake batter into the greased springform pan and bake in the oven for about 45 minutes. When a wooden skewer inserted into the cake no longer sticks to the cake, the mole cake is done. Let the mole cake cool. Then cut off the dome, leaving a cake about 3 cm high. Use a teaspoon to hollow out the cake slightly, leaving a narrow edge. Finely crumble the cut-off dome in a bowl along with any crumbs that accrued during the scooping process. For the filling, whip the cream with 2 teaspoons of sugar, vanilla sugar, and the cream stabilizer according to the package instructions. Peel the bananas, halve them lengthwise, and cut them into small pieces. Fold the bananas and cherries into the whipped cream and spread the filling in a dome shape over the cake base. Cover the filling with the cake crumbs and press the crumbs down lightly. Refrigerate the mole cake until ready to serve.