Airy biscuit chocolate bananas

Ingredients for 4 servings:

• 2 eggs
• 100 g sugar
• 100 g flour
• 2 pinches of baking powder
• 1 tsp baking cocoa
• 1 pinch of cinnamon powder
• ½ tsp rum
• Fat and flour for the mold
• 50 g marzipan
• 2 tbsp fruit spread (mango-passion fruit or apricot)
• 1 cup of cream
• ½ tsp vanilla sugar
• 2 large bananas
• n. B. Decoration, e.g. hazelnut brittle, desiccated coconut or almond flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

Separate the eggs, beat the egg whites until stiff, and set aside. Beat the egg yolks and half of the sugar until frothy. Add the remaining sugar, cocoa, cinnamon, and rum and mix well. Mix the flour with the baking powder and mix briefly. Finally, fold in the beaten egg whites. Spread the mixture onto a greased and floured baking sheet to form a rectangle approximately 15 x 30 cm in size, about 1 – 1.5 cm thick. Bake in a preheated oven at 180°C (top/bottom heat) for about 10 minutes. Meanwhile, thoroughly mix the marzipan with 1.5 tablespoons of the fruit spread to remove any lumps. Cut the cooled sponge cake into two, each 15 x 15 cm. Finely crumble one piece, divide the second horizontally into two layers, and spread with the marzipan mix. Place the second layer back on top. Then spread a thin layer of the remaining fruit spread on top and place the peeled, halved bananas side by side on the sponge cake. Use a sharp knife to slice between the bananas. Whip the cream with the vanilla sugar until stiff, stir in the sponge cake crumbs, and spread over the bananas. Let it set slightly in the refrigerator for about 1 hour. Finally, cover the bananas with the chocolate coating and decorate with hazelnut brittle, desiccated coconut, or sliced ​​almonds, if desired. Cool thoroughly and refrigerate until ready to serve.