Banana Chocolate Cake and Swabian Nut Braid on Fruit Mirror

For the cake:

1. For the bottom, whip eggs and 3 tablespoons of cold water until creamy. Sprinkle in the sugar. Mix the flour and baking powder, sift over and fold in. Grease the bottom of a springform pan, pour in the mixture and smooth out. Bake in a preheated oven at 200 degrees for 15-20 minutes. Remove the edge of the mold and let the base cool down. (If the floor is too high, it can be easily divided with a thread). Peel and halve the bananas crosswise and drizzle with lemon juice. Roughly chop the chocolate and melt it. Beat the cream and cream stiffener until firm. Separate the eggs. Mix egg yolks, butter and vanilla sugar until creamy. Stir in chocolate. Beat the egg whites until stiff and fold into the chocolate. Place the edge of the springform pan or the edge of the cake around the base. Cover this with the halved bananas. Spread the cream first, then the chocolate mass.
2. Put the cake in a cool place for at least 3 hours.

For the nut braid:

1. Mix the yeast and lukewarm milk in a mixing bowl. Add flour, margarine, sugar, egg and a pinch of salt, make a dough with a hand mixer. Place in the oven at 50 degrees for 10 minutes and then let rise at room temperature. Roll out the risen dough. Spread the beaten egg white on the dough and distribute the remaining ingredients (sugar, cinnamon and almonds). Roll up the dough from the broad side, cut it lengthways and twist it from both sides to form a plait. Let rise for 5 minutes and bake at 170 degrees for 30-40 minutes.
2. Make a icing with the powdered sugar and water and spread it over the hot braid.

For the fruit mirror:

1. Gently heat raspberries (frozen) in a saucepan until they are thawed. Add fructose as you like and bring to the boil. Press the mass through a sieve until a clear liquid is formed.

Serving:

1. Cut the cake and the nut plait into small pieces and serve on a plate, placing the fruit sauce in between.