Banana cream cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 100 g flour
• ½ pack of baking powder
• 1 pinch of salt
• 5 tbsp oil
• 2 sheets of gelatin
• 1 pack of pudding powder (vanilla pudding)
• 500 ml milk
• 2 packets of vanilla sugar
• 250 g whipped cream
• 4 bananas
• Desiccated coconut
• Chocolate shavings

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Preheat oven to 180°C. For the sponge cake, beat the eggs and sugar until frothy, then sift in the flour and baking powder. Stir in the salt and oil. Bake in a springform pan for 15-20 minutes. Soften the gelatine, mix the pudding powder with a little cold milk, bring the remaining milk to a boil, stir in the mixed powder and bring to a boil while stirring, then stir in the vanilla sugar. Allow to cool slightly, then dissolve the softened gelatine in the still-warm pudding. Whip the cream until stiff, fold half into the pudding, and chill the pudding cream and remaining cream. Place a cake ring around the cooled sponge cake. Slice the bananas and spread them in several layers on the base. Spread the pudding cream on top and refrigerate. Spread the remaining cream over the cake, decorate with chocolate and coconut shavings as desired, and refrigerate until ready to serve.