Banana cashew cake with kiwi filling and chocolate glaze

Ingredients for 1 servings:

• 2 eggs
• 180 g sugar
• 140 g butter
• 200 g flour
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 100 g cashew nuts, chopped
• 2 bananas
• 230 g kiwi jam
• 200 g chocolate for the glaze
• Cashew nuts for decoration
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

Preheat the oven to 175 degrees fan/convection oven. Chop the cashews. Beat the sugar with two eggs until fluffy, add the butter and fold in. In a second mixing bowl, combine the flour, baking powder, and vanilla sugar and gradually stir into the first bowl. Peel the two bananas, cut them into pieces, and mix them into the batter using a hand mixer. Fold in the chopped cashews. Grease a 20 cm springform pan with margarine, pour the batter into it, and bake in the hot oven for about 60 minutes. If the cake is getting too dark, cover with aluminum foil. Let it cool for about 1 hour, then cut it in half crosswise. Spread the kiwi jam on the first cake layer and place the second layer back on top. Melt the chocolate in the microwave at 600 watts for about 2 minutes. Spread the melted chocolate over the cake and decorate with cashews if desired.