Banana split cake

Ingredients for 1 servings:

• 100 g flour, smooth
• 2 tbsp cocoa powder
• 2 tsp baking powder
• 100 g sugar
• 2 eggs
• 100 g butter
• 4 tbsp mineral water
• 3 bananas
• 2 tbsp apricot jam
• 7 sheets of gelatin
• Water, cold for soaking
• 500 g natural yogurt
• 4 tbsp chocolate, chopped
• 100 g sugar
• 250 ml whipped cream
• n. B. Chocolate sprinkles for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 5 minutes

Cream the butter, sugar, eggs, and mineral water until fluffy. Combine the flour, baking powder, and cocoa powder and stir in. Pour the batter into a 24 or 26 cm springform pan. Bake at 180°C (top/bottom heat) for approx. 25 minutes. For the topping, cut the bananas into pieces and mix well with the jam. Spread the banana mixture on the cooled cake base. Soak the gelatine in cold water according to the instructions. Mix the yogurt with the chocolate and sugar. Dissolve the squeezed gelatine in 2 tablespoons of heated yogurt and stir into the remaining yogurt. Whip the cream and fold it into the yogurt as it begins to set. Spread the cream over the bananas and refrigerate the cake for at least 3 hours. Remove the springform pan and sprinkle with chocolate sprinkles.