Banana cake a la Mäusle

Ingredients for 1 servings:

• 4 eggs, size M
• 150 g sugar, honey or raw cane sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 150 g butter or margarine
• 4 bananas, very ripe
• some rum
• 300 g spelt flour, fine
• 50 g ground almonds
• 1 packet of baking powder or cream of tartar
• n. B. Chocolate shavings
• Fat and flour for the mold

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 15 minutes

with spelt flour and not too sweet

Grease and flour a springform pan with a tube base (or rinse a silicone pan). Preheat oven to 180°C (top/bottom heat). Mash the bananas finely with a fork and stir in the rum, if desired. Beat the eggs with the sugar/honey, vanilla sugar, and salt for about 5 minutes until fluffy and creamy. Melt the butter/margarine, let it cool slightly, and stir in. Mix the flour with the almonds and baking powder, stirring in alternately with the bananas. Finally, carefully fold in the chocolate shavings, if desired. Pour the batter into the pan and bake for about 50 minutes (test with a skewer). Let it cool slightly, remove from the pan, and let it cool completely on a wire rack. Then, wrap tightly (in aluminum foil) and let it rest for 2 days. If you don’t want to wait, the cake tastes great fresh, but it will crumble a bit. You can also cover the cake with chocolate glaze.