Baby cake

Ingredients for 1 servings:

• 4 eggs
• 3 large bananas, preferably ripe
• 2 tbsp lemon juice
• 120 g flour
• 500 g of puree of your choice (e.g. baby food jars, apple sauce, etc.)
• 10 tbsp cornstarch
• 50 ml fruit juice

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Sponge cake with fruit puree layer without sugar

Separate the cold eggs and puree the egg yolks with the peeled bananas and lemon juice. Add the flour and stir in. Beat the egg whites until stiff and carefully fold in. Pour the batter into a prepared springform pan. Bake in a preheated oven at 160°C (top/bottom heat) for about 15 minutes on the middle rack. Then do the skewer test. When no more batter sticks to the wood, remove the cake from the oven; otherwise, check again after two minutes. Allow the base to cool slightly. Place the fruit purée in a saucepan. Mix the cornstarch with the fruit juice until smooth and mix into the purée. Bring everything to a boil briefly, stirring constantly, and then spread it on the sponge cake while still hot. Note: In my recipe photo, I used half of everything for my Very Hungry Caterpillar pan (approx. 500 ml volume).