Banana cake (millet)

Ingredients for 1 servings:

• 200 g coconut, grated
• 400 ml water
• 200 ml water
• 40 g cornstarch
• 1 pinch of salt
• 1 pinch(s) of sugar
• 4 medium-sized eggs, separate
• 2 pinches of salt
• 80 g cane sugar
• 600 g banana(s)
• 300 g millet, ground
• 50 g ginger, finely weighed
• 700 ml eggnog
• some cherries, frozen

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + cow’s milk-free

Base: Put coconut, salt + sugar in a pan with 400 ml water. When it’s boiling, add the cornstarch dissolved in 200 ml cold water and cook for approx. 150 seconds while stirring. Pour into a 26 cm ring or springform pan and smooth it out. Filling: Beat the egg whites with a pinch of salt until stiff, then slowly add the sugar (you can omit this, but it makes the egg whites really stiff) and beat until stiff, then set aside. Beat the egg yolks with the other pinch of salt and approx. 1 pound of mashed bananas, 700 ml egg liqueur and the finely chopped ginger, ground millet, until creamy. Mix in the stiff egg whites well with a wooden whisk. Pour onto the coconut base and smooth it out. Cut the remaining banana into round pieces and place on the dough. It will sink in a little, which is good as it won’t dry out too much during baking. Now scatter a few cherries between the pieces. Bake in a cold oven at 140°C for about 90 minutes. My own recipe