Milka – Cake with bananas

Ingredients for 1 servings:

• 6 m.-sized eggs
• 125 g sugar
• 125 g flour
• 1 tsp baking powder
• 5 bananas
• 2 tbsp lemon juice
• 100 g chocolate, milk or dark
• 150 g butter, soft
• 1 packet of vanilla sugar
• 500 g whipped cream
• 2 packs of cream stiffener
• Confectionery (Milka hearts) for decoration
• 2 tbsp chocolate shavings

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 15 minutes

Line the bottom of a 26cm springform pan with baking paper. For the sponge cake, beat 3 eggs and 3 tablespoons of cold water for about 5 minutes until frothy, gradually adding the sugar. Sift over the flour and baking powder and carefully fold in. Pour the mixture into the springform pan. Bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for 20-25 minutes. Allow to cool. Peel and halve the bananas. Slice one half. Halve all the remaining banana halves again lengthwise. Drizzle all with lemon juice to prevent them from browning. Break the chocolate into pieces and melt in a bain-marie. Allow to cool. Separate 3 eggs. Beat the butter and vanilla sugar until creamy. Stir in the egg yolks, then the melted chocolate. Beat the egg whites until stiff and fold in. Whisk the cream and cream stabilizer until stiff. Place the rim of the pan around the base. Spread the bananas on the base. First, spread the cream, leaving about 4 tablespoons for decoration, then the chocolate mixture. Chill the cake for about 3 hours. Decorate with whipped cream, Milka hearts, banana slices, and chocolate shavings.