Banana cream cake

Ingredients for 1 servings:

• 5 large eggs
• 5 tbsp water, hot
• 250 g sugar
• 35 g cocoa powder (baking cocoa)
• 65 g potato flour or cornstarch
• 150 g flour
• 2 tsp, leveled baking powder
• 7 banana(s)
• 8 tbsp drink powder (Kaba banana flavor)
• 3 cups of cream
• 1 ½ packs of gelatin (instant gelatin)
• 2 packets of vanilla sugar
• 1 tbsp powdered sugar
• 3 packs of cream stiffener
• ml milk
• some chocolate flakes or chocolate sprinkles

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

the hit on every coffee table

Briefly whisk the eggs, add the hot water and beat until fluffy. Add the sugar and beat for about 3 minutes; the mixture should have plenty of volume. Mix the cornstarch, cocoa, flour and baking powder and carefully fold in. Bake the sponge cake in a 28 cm cake tin at 165 degrees Celsius for about 30 minutes (use a skewer to test). Puree 3 bananas in a measuring jug, make up to 700 ml with milk, add 1.5 sachets of instant gelatine and 8-10 tbsp Kaba banana and mix well with a hand blender. Chill the mixture for 20 minutes. Whip 3 cups of cream with the powdered sugar, vanilla sugar and cream stiffener. Stir in the banana cream and fold in 2/3 of the cream, stir in a few chocolate shavings. Cut the cake base in half, place a cake ring around the bottom of the cake, and spread 3 spoonfuls of the cream on top. Halve the remaining 4 bananas lengthwise and arrange them in a ring on the base. Cover with 2/3 of the banana cream and place the top layer on top. Spread the remaining banana cream on top and smooth it down. Refrigerate the cake for 4 hours. Then remove the ring and cover the edge with the remaining cream, piping dots on top. Garnish with chocolate shavings.