Banana Cream Cake with Chocolate Icing

For the dough, first beat the eggs and water on the highest setting with the whisk of the hand mixer for a few minutes until thick and foamy. Slowly pour in the sugar and vanilla sugar. When the sugar has dissolved and the mixture is frothy, sieve the flour, cornstarch and baking powder mixture onto the custard. Stir in carefully and slowly.

Pour the liquid dough into a springform pan lined with baking paper and bake on the middle rack in the preheated oven at 200 degrees top / bottom heat for about 14-16 minutes. Then let the cake base cool down and then turn it out onto a cake plate, carefully peeling off the baking paper. Let cool down completely.

Prepare the vanilla pudding according to the instructions on the package, but without sugar and only with 250 ml of milk. Then cover the surface directly with cling film or a freezer bag so that no skin can form. Let the pudding cool down.

Mix the butter, powdered sugar, egg yolks and rum until frothy. Stir in the vanilla pudding and cream cheese, spoon by spoon.

Cover the cake base with a cake ring and spread with jam. Halve the peeled bananas lengthways and spread them on the cake. Spread the vanilla cream over it and smooth it out. Chill the cake for about 1 hour. Then loosen and remove the cake ring all around with a knife.

For the topping, slowly heat the chocolate and milk in a warm water bath until the chocolate has melted. Then let it cool down slowly while stirring.

Cover the cake with the icing all around with a knife and let it set. Put in a cool place, but not in the refrigerator, otherwise the casting will turn gray.

The cream can also be prepared without the egg yolk and rum. As a substitute, work a few drops of rum flavor and 2 tablespoons of milk into the cream.