Banana Split Dream

Ingredients for 1 servings:

• 5 eggs, separated
• 5 tbsp water, hot
• 150 g sugar
• 100 g flour
• 25 g cornstarch
• 25 g cocoa powder
• 250 g mascarpone
• 150 g chocolate pudding
• 75 g dark chocolate, melted
• 25 g cocoa powder
• Sugar or sweetener as desired
• 150 g cream
• 4 bananas, halved lengthwise
• 2 sheets of gelatin
• 300 g vanilla pudding
• 1 tsp vanilla, ground
• 100 g cream
• 250 g cream
• Chocolate shavings
• banana(s)

Instructions

Working time approx. 1 hour 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

sophisticated cake with chocolate and vanilla cream with bananas

Line the bottom of a springform pan with baking paper. Preheat the oven to 200°C. Cut another piece of baking paper the same diameter as the springform pan. Beat the egg whites with a pinch of salt until stiff peaks form, then add 50g of sugar and beat until firm. Beat the egg yolks with water until frothy, then add the remaining sugar and beat until creamy. Sift the flour over the cake and fold it in along with the beaten egg whites. Take 250g of batter and fold in the cocoa, then fold the cornstarch into the remaining batter. Pour one batter into the pan, place the piece of baking paper on top, pour the remaining batter over it and smooth it out. Bake in the preheated oven for about 30 minutes, allowing the temperature to drop slightly. Then remove from the oven and drop it, still in the pan, onto the countertop from a height of about 10cm. This prevents it from sinking. Mix the chocolate pudding with the mascarpone, chocolate, and cocoa and sweeten to taste. Soften the gelatin, dissolve it, and stir in the vanilla pudding and vanilla. Chill if necessary. Whip the 500g of cream until stiff, fold 150g into the chocolate cream and 100g into the vanilla cream. Fill a piping bag with about 2-3 tablespoons of the remaining cream and chill both. Carefully remove the cake layer from the tin and separate the light and dark layers. Cut each layer in half crosswise. Place one of the light layers on a cake plate and spread with half of the chocolate cream. Place a dark layer on top. Cover with the bananas and spread the vanilla cream on top. Place another light layer on top. Spread the remaining chocolate cream on top and place the last (dark) layer on top. Spread the remaining cream all around and decorate the surface with the cream from the piping bag. Sprinkle chocolate shavings around the edge and decorate the surface with banana slices if desired. To prevent them from browning, spread a thin layer of honey over them. Notes: You can make the pudding yourself or buy it. If you use store-bought, we recommend a cream pudding that is not too thick. This is certainly debatable, but in my opinion the cake is best served really cold!