Banana cream rum cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 125 g powdered sugar
• 1 packet of vanilla sugar
• 100 g flour
• ½ pack of baking powder
• 50 g starch flour
• ½ jar currant jam or cherry jam
• 4 tbsp rum
• 4 large bananas, ripe
• 3 cups whipped cream
• 3 packs of cream stiffener
• ½ bottle of rum flavoring
• some cocoa for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

for a 26cm mold

For the sponge cake, beat the eggs, vanilla sugar, and icing sugar for 5 minutes until frothy. The mixture should have thickened considerably. Mix the flour, starch, and baking powder and sift it into the batter. Fold it in with a whisk. Pour the batter into the tin and bake in the oven at 160°C (320°F) for about 15-20 minutes. Please be careful, my oven gets very hot, so the temperature and cooking time can vary. When it’s nice and brown, test whether it’s cooked through by inserting a toothpick into the center. Allow to cool. Mix the jam with the rum and spread on the cake. Halve the bananas and spread them on the cake as well. Whip the cream with the cream stabilizer and rum flavoring until stiff peaks form and spread it on the cake. Finally, spread the cocoa powder on the cake using a sieve.