Banana cake

Ingredients for 1 servings:

• 3 eggs
• 90 g sugar
• 1 ½ tsp cocoa powder
• 1 tsp baking powder
• ¼ tsp cinnamon
• 80 g flour
• 750 ml juice (banana juice)
• 2 packets of pudding powder (vanilla)
• 3 bananas
• 5 sheets of gelatin
• 200 g sour cream
• 40 g sugar
• 80 ml egg liqueur
• 400 ml cream
• 50 g dark chocolate
• 200 ml cream

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

Preheat the oven to 180°C top/bottom heat (160°C fan-assisted). Line the base of a 26 cm springform pan with baking paper. For the sponge cake, beat the eggs with the sugar until frothy. Mix the cocoa powder, baking powder, cinnamon, and flour. Sift this over the egg mixture and fold it in. Pour into the pan and bake for about 15 minutes. Remove the sponge cake from the pan and let it cool on a wire rack. Place it on a cake plate and enclose it in a cake ring. Meanwhile, mix 100 ml of banana juice with the custard powder. Bring the rest of the juice to a boil. Stir in the mixed custard powder and bring to a boil briefly while stirring. Peel the bananas, slice them, and spread them over the sponge cake. Spread the custard on top, smooth it down, and let it cool. For the cream, soak the gelatine leaves according to the package instructions. Mix the sour cream, sugar, and advocaat. Remove the gelatin from the water, dissolve over low heat, and stir it into the eggnog cream in a thin stream. Whip the cream until stiff and fold in. Pour the cream onto the pudding and smooth it down. Chill for about 2 hours. Chop the chocolate into small pieces, place it in a bowl, and melt it over a warm water bath. Then let it cool slightly. Remove the cake ring. Whip the cream until stiff and fill it into a piping bag fitted with a star nozzle. Pipe dots onto the cake. Spoon the chocolate over the cake in a thin stream.