Banana cake à la Sonja

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 150 g flour
• 3 tbsp water, warm
• ½ liter of milk
• 1 pack of pudding powder, vanilla flavor
• 8 sheets of white gelatin
• 6 bananas
• lemon juice
• 1 bar of dark chocolate (block chocolate)
• 3 cups of sweet cream
• Confectionery (chocolate hearts)
• 1 packet of vanilla sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Beat the eggs with the water and sugar until frothy, fold in the flour and pour the batter into the greased springform pan. Bake at 175°C for about 30 minutes. Remove the sponge cake from the pan and let it cool on a wire rack. Soak 6 sheets of gelatine in cold water. Make a pudding from the milk and pudding mix, let it cool for about 10 minutes, then squeeze out the previously soaked gelatine well and stir it into the pudding. Place a cake ring around the sponge cake, cover the base with the halved bananas and drizzle the bananas with lemon juice. Whip 2 cups of cream with vanilla sugar until stiff peaks and fold into the pudding. Spread the cream onto the cake base and chill. When the cream is firm, warm the last cup of cream and melt the dark chocolate in it. Stir in 2 sheets of softened and squeezed gelatin, let cool slightly, and spread the chocolate cream over the cream. Once the chocolate has set, decorate the cake with whipped cream puffs and chocolate hearts.