Brandy banana cake

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• 1 packet of vanilla sugar
• 150 g flour, gluten-free
• 4 tsp baking powder
• Boil 60 g sugar, 2-3 tbsp water and 60 g sugar
• 100 g dark chocolate coating
• 5 sheets of gelatin
• 3 cups of cream
• 8 tbsp brandy
• 4 bananas
• lemon juice
• 1 cup of cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 1 bag of dark chocolate shavings
• Chocolate decoration and some banana slices

Instructions

Working time approx. 45 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 35 minutes; Total time approx. 11 hours 20 minutes

airy chocolate cream on gluten-free sponge cake, for 16 pieces

Base: Separate the eggs and beat the egg whites until stiff, then add the sugar and beat until glossy. Stir in the egg yolks one at a time, sift in the flour and baking powder and whisk to incorporate. Line a 28cm springform pan with baking paper, pour in the mixture and smooth it down. Place in an oven preheated to 180°C and bake for 35 minutes. Filling: Boil 2-3 tablespoons of water and 60g of sugar until dissolved. Remove from the heat and dissolve the chocolate coating in it. Soften the gelatine, squeeze out any excess water, add to the chocolate coating and stir until dissolved. Stir in 4 tablespoons of brandy. Whip 3 cups of cream until stiff, stir a little cream into the chocolate mixture, then stir into the stiffly whipped cream. Place a cake ring around the sponge cake and cover with the remaining 4 tablespoons of brandy. Halve the bananas lengthwise, brush with lemon juice, and cover the base with them. Pour in the chocolate cream and spread evenly. Leave to set in the refrigerator overnight. Decoration: Whip 1 cup of cream with cream stiffener and vanilla sugar until stiff. Remove the cake ring and spread the cream over the cake edge. Press on the chocolate shavings. Pipe thick tufts of the remaining cream onto the cake. Decorate these with the banana pieces (dipped in lemon juice beforehand) and the chocolate decorations. Tip: Always bake the sponge cake 1-2 days in advance! You can also bake with regular flour instead of gluten-free flour.