Banana – Multivitamin Juice – Cake

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 50 g flour
• 50 g cornstarch
• 2 tbsp coconut syrup or liqueur
• 70 g desiccated coconut
• 5 bananas
• 1 liter juice (multivitamin), alternatively passion fruit juice
• 2 packs of pudding powder, vanilla
• 2 cups of cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener

Instructions

Working time approx. 30 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 30 minutes

Simple but effective, takes some time! Makes 12 pieces

Beat egg whites with a little sugar until stiff. Beat egg yolks with the remaining sugar. Sift flour and cornstarch and fold into the egg yolk mixture along with the beaten egg whites, syrup/liqueur, and coconut flakes – do not stir, or the base will collapse during baking. Bake in a preheated oven at 180°C for about 30 minutes, then let cool. The sponge cake can be baked the day before. Boil the pudding according to the package instructions using juice instead of milk, then let cool while stirring until it begins to set. Cut bananas into pieces and spread on the base. Place a tall metal cake ring around the base. Spread the pudding on top in several layers to prevent it from spilling. (You may also want to secure the ring with clothespins to prevent spillage.) Let it set in a cool place for at least 6 hours, preferably overnight. Whip the cream with vanilla sugar and cream stabilizer, then spread on the cake. Variation: The cake is also delicious with sour cherries (1 jar) instead of bananas. Top up the juice with cherry juice to 1 liter and serve with almond pudding. In the sponge cake, use ground almonds instead of coconut flakes and Amaretto instead of coconut liqueur.