Banana Chocolate Cake

Ingredients for 1 servings:

• 3 eggs, separated
• 100 g sugar
• 100 g flour (or 75 g flour and 25 g starch)
• ½ tsp, leveled baking powder
• 1 tbsp cocoa powder (slightly heaped)
• ½ liter orange juice
• 1 pack of pudding powder, vanilla
• 2 tbsp sugar
• 3 bananas
• 1 tbsp lemon juice
• 1 tbsp water
• 500 ml cream
• 1 sheet of white gelatin
• 200 ml cream
• 1 tbsp sugar
• 1 bar of dark chocolate
• 1 bar of chocolate, milk
• 1 sheet of gelatin
• cream
• Pistachios
• chocolate sprinkles

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

with orange juice – extra fruity

Base: Make a sponge cake mixture by beating egg whites until stiff, then slowly add the sugar and continue beating. The mixture should be firm enough to slice. Lightly fold in the egg yolks, mix the flour (or starch if needed), cocoa powder, and baking powder, and carefully fold it into the foam mixture; the batter should remain light and airy. Pour into a springform pan lined with baking paper only on the bottom and bake in a preheated oven at 175°C for about 20 minutes. Allow to cool, loosening the sides of the springform pan after a short rest. Cover the cooled base with a cake ring and cover with halved bananas, leaving a border of about 1 cm free. Brush the bananas with the lemon juice and water mixture. Mix the custard powder with the sugar and a little orange juice. Bring the remaining orange juice to a boil, remove from the heat, stir in the custard powder well, bring to a boil again briefly, pour over the bananas, and let cool. Soak 2 sheets of gelatine (1 each for the glaze and filling) in cold water. Heat 200g of cream, dissolve the chocolate in it, add 1 sheet of gelatine to the NON-BOILING liquid, stir well, DO NOT let it boil! – Cool, but do not let it set. Whip 500g of cream with 1 tbsp of sugar until stiff peaks form. Squeeze out the other sheet of gelatine, heat slightly (but do not boil) until the gelatine is liquid. Add 1-2 tbsp of the cream to the gelatine, mix well, then add the mixture to the remaining cream and stir well. Spread the cream over the cooled cake (leaving some for decoration if necessary), spread the cooled chocolate glaze on top and let it rest for at least 4 hours, then decorate as desired.