John Myers
Ingredients for 1 servings:
- 2 m.-sized eggs
- 75 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 75 g flour
- 25 g cornstarch
- 1 tsp baking powder
- ¼ liter of milk
- 1 pack of pudding powder, vanilla flavor
- 100 g butter, soft
- 75 g powdered sugar
- 1 egg yolk
- 1 tbsp rum
- 100 g double cream cheese
- 5 bananas
- 150 g chocolate (block chocolate)
- 5 tbsp milk
- Chocolate shavings and 50 g banana chips
- Powdered sugar for dusting
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
Line the bottom of a 26cm springform pan with baking paper. Separate the eggs. Beat the egg whites with 2 tablespoons of cold water until stiff peaks form. Gradually add the sugar and vanilla sugar. Beat in the egg yolks. Mix the flour, salt, cornstarch, and baking powder, sift them together, and fold them in. Spread into the pan. Bake in a preheated oven (150°C) for about 20 minutes. Allow to cool. Take 6 tablespoons of the milk and mix it with the pudding mix. Cook the pudding with the remaining milk and allow to cool. Cream the butter until fluffy and stir in 75g of icing sugar. Mix the egg yolks and rum, then add them gradually. Mix the pudding and cream cheese together, then stir into the butter, a tablespoon at a time. Peel the bananas and halve them lengthwise. Cover the sponge cake with the bananas and spread the cream on top. Chill for about 1 hour. Roughly chop the chocolate and melt it in hot milk in a double boiler. Allow to cool slightly, then spread it on the cake while still lukewarm. Decorate with banana chips and chocolate shavings. Let the chocolate set. Dust with powdered sugar.
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