Banana cake with chocolate icing

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, cold
• 80 g sugar
• 1 packet of vanilla sugar
• 60 g butter, soft
• 100 g flour
• 50 g cornstarch
• 1 tbsp cocoa
• 2 tsp baking powder
• 1 tsp cinnamon
• Fat and breadcrumbs for the form
• 1 packet of vanilla pudding powder
• 30 g sugar
• 500 ml milk
• 4 sheets of gelatin
• 400 g whipped cream
• 5 bananas
• 100 g whipped cream
• 1 bar of dark chocolate
• 1 sheet of gelatin

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 25 minutes

Fruity and chocolatey

Preheat oven to 170°C (top/bottom heat). For the batter, beat the eggs with water, sugar, vanilla sugar, and butter until frothy. Mix the flour, cornstarch, baking powder, cocoa, and cinnamon and stir in. Pour the batter into a greased and crumbled springform pan (26 cm) and bake in the oven for about 20 minutes. Remove the batter from the pan and let it cool. Soak all of the gelatin leaves in cold water for about 10 minutes. For the topping, prepare the vanilla pudding with sugar and milk according to the package instructions. Remove the pudding from the heat and whisk in 4 leaves of the soaked gelatin. Let the pudding cool. Whip the cream until stiff and fold into the cooled pudding. Peel the bananas, halve them, and cut them in half lengthwise. Place a cake ring around the base and spread the bananas on top. Spread the pudding mixture over the batter and bananas. Place in the refrigerator and let it cool. For the glaze, warm the cream, dissolve the chocolate in it, and stir in the last sheet of softened gelatin. Let the glaze cool. Spread the cooled, but still liquid, chocolate over the pudding mixture. Once the glaze has set, the cake is ready to cut. If desired, garnish the cake with banana and dollops of cream. The banana cake is best made a day in advance; it’s even better this way, as it allows everything to set nicely.