Ambrosia cake

Ingredients for 1 servings:

• 1 pack of Viennese cake bases, dark, three-piece
• 2 cups of cream, 250 g each
• 1 banana(s), ripe
• 3 tbsp, heaped cocoa powder, instant, e.g. Kaba or Nesquick
• 1 jar of forest fruit jam or blueberry jam
• 200 g almond flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

A quick variant

Toast the almond flakes in a dry pan until lightly brown. Be careful, they burn easily. Place the first of the three cake layers on a cake plate. Whisk one cup of cream with a hand mixer until stiff peaks form, stirring in the three tablespoons of cocoa powder. Spread the chocolate cream on the first layer and place the second layer on top. For the banana cream, puree the ripe banana with a hand blender, also whisk the second cup of cream until stiff peaks form, and finally stir in the pureed banana. Spread on the second layer and place the last layer on top. Stir the jam until smooth and spread on top; for easier spreading, you can also warm it slightly. Finally, sprinkle the roasted almonds evenly over the top. Refrigerate for at least three hours.