Banana chocolate cake with marzipan topping

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp water, hot
• 150 g sugar
• ½ sachet flavoring (Citro Back)
• 100 g flour
• 100 g cornstarch
• 2 tsp baking powder
• 400 ml whipped cream
• 1 pack of cream stiffener
• 100 g dark chocolate
• 100 g chocolate, whole milk
• 100 g butter
• 1 pack of marzipan
• 2 bananas, thinly sliced

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Beat the eggs and hot water until frothy, sprinkle in the sugar and stir until the sugar is dissolved. Stir in the Citro-Back. Mix the flour, cornstarch and baking powder, sift it onto the egg mixture and carefully fold it in. Line the base of a 26 cm springform pan with baking paper. Pour in the batter and bake in a preheated oven at 175-180°C (gas mark 3/fan: 170°C) for 20-30 minutes. Allow to cool briefly in the pan, then remove from the pan and remove the baking paper. Leave to rest for at least 2 hours. Cut the cooled sponge cake crosswise. Whip the cream with the cream stiffener until stiff. Melt the chocolate with the butter. Allow to cool and add to the cream. Mix well. Place the bananas on the sponge cake and pour the chocolate cream mixture on top, smoothing it down. Place the cut sponge cake back on top. Remove the pre-rolled marzipan mixture from the package and roll it onto the cake. Carefully fold the corners over.