Best banana cake

Ingredients for 1 servings:

• 8 m.-sized eggs, separated
• 125 g sugar
• 125 g dark chocolate, melted
• 1 tbsp cocoa powder
• 2 packets of vanilla sugar
• 125 g hazelnuts, ground
• Banana(s), 3 to 4, halved lengthwise
• 500 ml banana juice or nectar
• 50 g vanilla pudding powder
• 500 g low-fat curd cheese
• 250 ml cream
• 70 g sugar
• 1 tsp vanilla extract, vanilla paste or the pulp of a vanilla pod
• 6 sheets of gelatin
• 150 g dark chocolate, melted
• 50 g butter
• Brittle for decoration

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

multi-layered, from a 26 cm springform pan

For the base: Separate the eggs and beat the egg yolks with the sugar and vanilla sugar until frothy. Beat the egg whites until stiff peaks form. Melt the dark chocolate over a bain-marie and let it cool slightly. Fold the cocoa powder and ground hazelnuts into the egg yolk mixture, then add the melted chocolate. Finally, fold in the beaten egg whites and pour the batter into a springform pan (approx. 26 cm in diameter) lined with baking paper. Bake the base at 180°C (top/bottom heat) for 30-40 minutes. Do the skewer test! Let the base cool completely and then cut horizontally. Place the first layer in a cake ring. For the banana layer: Halve the bananas lengthwise and place in a circle on the lined base. Bring 400 ml of banana juice to a boil. Mix the remaining juice with the vanilla pudding powder and stir into the boiling juice. Bring the mixture to a boil briefly, stir continuously until cooled slightly, and then spread it over the halved bananas. For the cream: Mix the low-fat quark with sugar and vanilla extract. Whip the cream until stiff. Soak the gelatin in cold water according to the package instructions, squeeze out the excess water, and heat briefly in a saucepan. Quickly stir the gelatin into the quark mixture. Then fold in the stiffly whipped cream and spread the cream over the banana layer. Finish the cake with the second layer. If you like, you can brush it with banana juice to make it moist. Now it’s best to chill the cake overnight. For the chocolate glaze: Melt the dark chocolate with butter in a double boiler. Remove the cake ring and pour the glaze onto the center, spreading it slightly over the sides so that the glaze runs over the edges. If you like, you can decorate the cake with brittle. The best banana cake for those who like it chocolatey, banana-flavored, and not dry!