Banana Pudding Cake

Ingredients for 1 servings:

• 2 eggs (size M)
• 75 g sugar and 2 tbsp water
• 1 pinch of salt
• 1 packet of vanilla sugar
• 75 g flour
• 25 g cornstarch
• 1 tsp baking powder
• 300 ml milk
• 1 packet of pudding powder (vanilla)
• 100 g butter
• 75 g powdered sugar
• 1 egg yolk
• 2 tbsp rum
• 100 g double cream cheese
• 5 bananas (approx. 200 g each)
• 150 g chocolate (block chocolate)
• Powdered sugar, for dusting

Instructions

Working time approx. 55 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 55 minutes

Separate the eggs. Beat the egg whites with 2 tablespoons of water until stiff. Sprinkle in the sugar, vanilla sugar, and salt. Stir in the egg yolks. Sift the flour, starch, and baking powder over the egg mixture and fold in with a spatula. Line the bottom of a 26 cm springform pan with baking paper. Pour in the sponge mixture and smooth it down. Bake in a preheated oven (180 degrees Celsius, not suitable for fan ovens, gas mark 2) for about 20 minutes and let cool. Pour 250 ml of milk into a saucepan, remove 6-7 tablespoons of milk, and mix it with the custard powder. Bring the milk to a boil, remove the pan from the heat, stir in the mixed custard powder, bring to a boil, and let cool while stirring. Beat the softened butter until fluffy, then stir in the icing sugar. Add the egg yolks and rum. Mix the custard and cream cheese together and fold into the buttercream. Peel the bananas and halve them lengthwise. Remove the sponge cake from the tin, place a cake ring around it, and top with the banana halves, leaving a 1.5 cm border. Spread the buttercream evenly over the banana-topped sponge cake and refrigerate for about 1 hour. Roughly chop the chocolate block and melt it in the remaining milk. Let it cool, then spread it on the cake while it’s still lukewarm. Let it set in the refrigerator and dust with powdered sugar before serving.