Banana pudding cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 2 tbsp water
• 60 g sugar
• 15 g vanilla sugar
• 25 g flour
• 25 g cornstarch
• 25 g almonds, ground
• 50 g hazelnuts, ground
• 1 tbsp cocoa powder
• 2 pinches of baking powder
• 1 packet of vanilla pudding powder
• 500 ml milk
• 40 g sugar
• 400 g cream
• 3 tbsp cream stiffener
• 30 g sugar
• 3 tbsp jam or jelly to taste
• 3 bananas

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 55 minutes

for a 26cm springform pan

Beat the eggs with water, sugar and vanilla sugar until frothy and cook on high for about 10 minutes. Mix the flour, cornstarch, almonds, hazelnuts, cocoa powder and baking powder and fold into the egg mixture. Pour the batter into a 26 cm springform pan lined with baking paper. Bake in a preheated oven at 180 °C (top/bottom heat) for about 15 minutes on the middle rack. In the meantime, cook the pudding with milk and sugar according to the instructions and chill. Stir frequently. Heat the jam and spread it over the cooled cake. Cut the bananas into pieces and cover the cake with them. Whip the cream with sugar and cream stiffener until stiff and carefully fold into the cooled pudding. Place a cake ring around the cake. Pour the cream over the bananas and smooth it down. Chill the cake for about 3 hours.