Mikado cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 80 g sugar
• 1 packet of vanilla sugar
• 60 g flour (wheat flour)
• 20 g cocoa powder
• 1 tsp, leveled baking powder
• 5 bananas
• 1 pack of cake glaze, clear
• 100 ml white wine
• 150 ml apple juice
• 3 tbsp sugar
• 3 sheets of white gelatin
• 400 ml whipped cream
• 2 tbsp sugar
• 1 sheet of white gelatin
• 125 ml whipped cream
• 100 g dark chocolate
• 125 ml whipped cream
• ½ pack of cream stiffener
• 24 pieces of sweets, Mikado sticks (cookie sticks with chocolate)

Instructions

Working time approx. 55 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 55 minutes

For the sponge cake, beat the eggs and water with a hand mixer fitted with a whisk on high for 1 minute until frothy. Mix the sugar with the vanilla sugar, sprinkle in for 1 minute, then beat for a further 2 minutes. Mix the flour, cocoa, and baking powder, sift it onto the egg mixture, and stir in briefly on the lowest speed. Pour the batter into a springform pan (26cm diameter, base greased or lined with baking paper). Place in the oven and bake at 170° (preheated) for 20 minutes using top/bottom heat. Allow the base to cool. Then place it on a cake plate and place a cake ring around it. For the topping, peel the bananas, halve them lengthwise, and cover the base tightly with them. Prepare a glaze from the cake glaze, wine, apple juice, and sugar according to the package instructions. Pour over the bananas and allow to cool. Soak the gelatine according to the package instructions. Whip the cream with sugar until almost stiff peaks form, add the squeezed-out, dissolved gelatin all at once and whip the cream until completely stiff peaks form. Spread the mixture onto the cooled cake glaze. For the glaze, soften the gelatin according to the package instructions. Heat the cream in a saucepan and melt the chocolate in it. Squeeze out the gelatin, dissolve it in the chocolate cream, and let everything cool slightly. Spread the glaze onto the cream layer and refrigerate the cake for 2-3 hours. Remove the cake ring. Whip the cream with the cream stiffener until stiff peaks form and fill a piping bag with a star-shaped nozzle. Decorate the cake with the cream (if you can manage it, put a small dollop on the inside of each piece and one on the outside, otherwise use a large dollop on the inside for all the pieces). Arrange the Mikado sticks on top. Done. If you don’t like wine, or don’t want to deprive children of this pleasure, simply substitute apple juice for the wine.