Banana cake

Ingredients for 1 servings:

• 4 egg whites
• 4 tbsp water, cold
• 180 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 180 g flour
• 1 tsp baking powder
• 4 bananas
• ½ liter of milk
• 1 packet of vanilla pudding powder
• 80 g sugar
• 6 sheets of white gelatin
• 3 cups of cream
• 3 packs of cream stiffener
• 3 packets of vanilla sugar
• 1 cup of cream
• 1 bar of milk chocolate, 100 g
• 2 sheets of white gelatin

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Beat the egg whites and water until stiff peaks form. Then carefully stir in the sugar, vanilla sugar, and egg yolks, followed by the flour and baking powder. Place the sponge cake in a 26cm springform pan and bake in a preheated oven at 180°C (top/bottom heat) for about 25-30 minutes. Allow the base to cool and, if necessary (if it’s too high), trim off some of it. Cook the milk, custard powder, and sugar until a pudding forms. Meanwhile, let the 6 gelatin leaves swell and then stir into the still-hot pudding. Allow the pudding to cool. Whip the cream, cream stiffener, and vanilla sugar and stir into the cooled pudding mixture. Place a cake ring around the base, place the halved bananas on top, and spread the pudding mixture on top. Refrigerate. Heat a cup of cream and the chocolate in a saucepan. Meanwhile, let the gelatin swell and add it to the cream and chocolate and stir in. Once the chocolate has melted, remove it from the heat. Let it cool for a while (otherwise, lumps will form). Only when the icing has solidified again, pour it onto the cooled cake. Let it cool again in the refrigerator.