Best chocolate cake with banana cream

Ingredients for 1 servings:

• 60 g butter
• 30 g powdered sugar
• 90 g flour
• 1 medium egg yolk
• 1 packet of vanilla sugar
• 200 g sugar
• 5 m.-sized eggs
• 1 medium egg white (left over from the shortcrust pastry)
• 150 g flour
• 50 g cornstarch
• 50 g cocoa
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 5 bananas, ripe
• 0.33 lemon(s), juice
• n. B. Honey
• 250 g quark
• 200 g sour cream
• 300 g yogurt
• 1 packet of vanilla sugar
• 8 sheets of gelatin
• 200 g milk chocolate coating
• 100 ml cream
• 200 g white chocolate coating
• 70 ml cream
• 1 jar apricot jam without pieces
• n. B. Chocolate decoration (zebra rolls)
• n. B. Cocoa

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 3 hours

easy to prepare, sophisticated, juicy

For the shortcrust pastry base: Knead together the butter, powdered sugar, flour, egg yolks, and vanilla sugar and line a 26cm springform pan with the dough. Bake in a preheated oven at 180°C (top/bottom heat) for 10-15 minutes. Then let the base cool completely. For the chocolate sponge cake: Beat the sugar and vanilla sugar with the eggs and the remaining egg whites for at least 10 minutes until fluffy. It’s important to invest plenty of time here; the mixture should be well-stiff. Mix the flour, cornstarch, cocoa, and baking powder, sift it onto the foam mixture, and carefully fold it in. Line a 26cm springform pan with baking paper, pour in the dough, and bake at 180°C (top/bottom heat) for 30-40 minutes. Then let it cool completely in the pan. For the banana cream: Puree 5-7 ripe bananas with the juice of a third of a lemon, honey (amount to taste), quark, sour cream, yogurt, and vanilla sugar. Soak the gelatin in cold water and dissolve according to the package instructions. Pour it into the banana cream in a thin stream while blending. Refrigerate the cream until ready to use. For the ganache: Chop the milk chocolate and melt it in 100 ml of hot cream, stirring continuously. Chop the white chocolate and melt it in 70 ml of hot cream, stirring continuously. Refrigerate the ganache. It should firm up but still be spreadable (similar to Nutella). Assemble: Cover the shortcrust pastry base with a cake ring and spread with apricot jam. Cut the sponge cake into 3 layers. Place the first layer on the shortcrust pastry base and spread with jam. Spread half of the cream on top. Place the second layer on top, spread with more jam, and spread the rest of the cream on top. Finish with the third layer and spread with jam as well. It’s best to refrigerate the cake overnight to let it set. If you like it moist, you can also lightly soak the individual layers with banana nectar. The next day, remove the cake from the ring and spread the milk ganache all over. Sift a little cocoa powder over the cake. Decorate the cake with the white ganache and the zebra rolls. It’s worth the effort – we promise!