Banana cake with chocolate topping

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
• 300 ml milk
• 1 pack of pudding powder (vanilla)
• 100 g butter, soft
• 75 g powdered sugar
• 1 egg yolk
• 2 tbsp rum
• 100 g double cream cheese, room temperature
• 5 banana(s), ripe, (200 g each)
• 150 g block chocolate
• 50 g chips (banana)
• e.g. powdered sugar, for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

a sweet temptation with pudding

Preheat oven to 175°C. Separate eggs. Beat egg whites and 2 tablespoons of water until stiff peaks form, then add sugar, vanilla sugar, and salt. Carefully stir in 2 egg yolks. Mix together the flour, cornstarch, and baking powder, sift them onto the egg whites, and fold them in. Line the bottom of a 26cm diameter springform pan with baking paper. Pour in the batter, smooth it out, and bake in the oven for about 20 minutes. Let the sponge cake cool on a wire rack. Pour 250ml of milk into a saucepan. Remove 6-7 tablespoons of the milk and stir in the custard powder until smooth. Bring the milk to a boil and remove from the heat. Stir in the mixed powder, bring to a boil, and simmer for at least 1 minute. Let the custard cool, stirring occasionally. Beat the butter until creamy, then add the icing sugar. Mix 1 egg yolk and rum, and gradually stir in. Combine the custard and cream cheese, then stir into the buttercream, tablespoon at a time. Peel the bananas and halve them lengthwise. Remove the sponge cake from the tin, top with banana halves, and spread the buttercream evenly over the cake. Refrigerate the cake for about 1 hour. Roughly chop the chocolate and melt it in a saucepan with 50 ml of milk. Let it cool slightly, then spread it over the cake and decorate with banana chips. Let it set in the refrigerator, then dust with powdered sugar.