Banana Split Cake

Ingredients for 1 servings:

• 6 eggs
• 180 g sugar
• 180 g flour
• 60 g cornstarch
• 15 g baking cocoa
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 5 bananas
• 2 packets of vanilla sugar
• 100 ml whipped cream
• Sugar for sweetening
• 2 tubes of sweetened condensed milk, 170 g each
• 300 g mascarpone
• 300 ml whipped cream
• 50 g sugar
• 1 bottle of vanilla flavor
• 4 packs of cream stiffener
• Chocolate shavings
• Chocolate eggs (nougat eggs)
• 200 g milk chocolate

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Start with the base by beating the eggs and sugar with a hand mixer or food processor on high for at least 20 minutes until foamy. Meanwhile, mix in the remaining ingredients (flour, cornstarch, cocoa powder, baking powder, vanilla sugar). Once foamy, sift this mixture little by little into the egg mixture and carefully fold it in until the batter has a uniform consistency. Now pour the mixture into a springform pan lined with baking paper and bake it for 40-45 minutes at 160°C (top/bottom heat) on the middle rack of a preheated oven. Next, prepare the banana cream. To make this, peel and chop the bananas and place them in a small saucepan. Add the vanilla sugar, cream, and regular sugar, if desired, and puree. Then simmer on low heat, stirring constantly, until it forms a smooth, spreadable mixture. Once the base is ready and cooled, divide it into 3 evenly thick cake layers (approx. 1.5 cm each). Spread the banana cream on the bottom and middle layers. Top each layer with approximately 80 g of melted chocolate. Make sure the chocolate isn’t too hot (microwave 600W, approx. 1:30 min.). Spread this evenly over the cream. While the chocolate-covered cream layers are cooling, prepare the milk cream. To do this, first mix the chilled milk cream and sugar with the mascarpone and flavoring until smooth. Then add the chilled whipped cream and mix on high until it begins to thicken. Gradually sprinkle in the cream stabilizer and continue whipping for approximately 2-3 minutes. Then spread 1/2 to 3/5 of the cream between the two prepared layers and stack them on top of each other. Then place the lid on top and cover the cake with the remaining milk cream. Decorate the edges with the chocolate shavings. For the top, melt the remaining 40g of chocolate together with the nougat eggs (again, be careful not to overheat it, or the cream will melt). Now, using a teaspoon, spread the chocolate in a circle over the cake and then refrigerate to allow the cream to harden. It’s best to prepare this the night before so it can set. Tip: If you like, you can soak the cake layers in a little banana liqueur. Not too much, so the base doesn’t crumble when you spread it on.