Milk cake with bananas

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water
• 125 g flour
• 125 g sugar
• 1 tsp baking powder
• e.g. fat, for the springform pan
• 1 bar of chocolate (milk)
• 1 bar of chocolate (dark)
• 3 eggs
• 150 g butter
• 1 packet of vanilla sugar
• 500 ml whipped cream
• 2 packs of cream stiffener
• 5 bananas
• Praline(s) (Milka Hearts)
• Chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

For the batter, beat the eggs and water for about 5 minutes until frothy, gradually adding the sugar. Then mix the flour with the baking powder, sift it over the egg mixture and carefully fold it in. Pour the mixture into a greased springform pan and bake in a preheated oven at about 200°C for about 20-25 minutes. Then let the cake base cool down. For the topping, roughly chop the chocolate and melt it (best in a bowl over hot water – but don’t let any water get into the chocolate). Then let the melted chocolate cool slightly. In the meantime, separate 3 eggs. Then beat the butter and vanilla sugar with the egg yolks until frothy and stir in the cooled chocolate. Beat the egg whites until stiff and fold into the chocolate mixture. Whip the cream with the cream stabilizer until stiff. Place a cake ring around the base. Peel the bananas, halve them and spread them on the cake base. First, spread the cream (reserve about 4 tablespoons for decoration) and then the chocolate mixture on top. Chill the cake for at least 1 hour. Decorate with the remaining cream, the Milka hearts, and chocolate shavings, and chill for another 1 hour.