Banana Amaretto Cake

Ingredients for 1 servings:

• 3 eggs
• ½ tsp salt
• 90 g sugar
• 1 packet of vanilla sugar
• 90 g starch flour
• 2 tsp, leveled baking powder
• 400 g cream
• 3 packs of cream stiffener
• 200 g cream cheese
• 150 g crème fraîche
• 100 g sugar
• 80 ml Amaretto
• 4 bananas
• some cocoa powder or chocolate powder

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 5 minutes

slightly tipsy cake with bananas

For the sponge cake, separate the eggs and beat the egg whites with the salt until stiff peaks form. Then beat the egg yolks with the sugar and vanilla sugar until creamy. Sift the cornstarch and baking powder over the cake and stir in. Then add the egg whites to the egg yolk mixture and fold in with a whisk. Pour the batter into a greased springform pan and bake for about 30 minutes at 180°C using conventional heating. Then let the sponge cake cool completely for about 2 hours. To prevent the base from becoming soggy, spread a sachet of cream stabilizer over the sponge cake. For the cream, beat the cream with the cream stabilizer until stiff peaks form. Then mix together the cream cheese, crème fraîche, sugar, Amaretto, and cream. Cut the bananas into approximately 1 cm thick slices and place on the sponge cake base. Spread the cream on top, sprinkle with chocolate powder, and chill.