Chocolate banana cake

Ingredients for 1 servings:

• 7 eggs, separated
• 200 g sugar
• 150 g flour
• 50 g cornstarch
• 50 g cocoa powder
• 8 sheets of gelatin
• 450 g yogurt (vanilla, banana or natural)
• 80 g sugar
• 1 packet of vanilla sugar
• 2 cl banana liqueur or banana juice
• 400 ml cream
• 4 bananas, depending on size
• 200 ml cream
• 30 g sugar
• 50 g almond flakes
• Chocolate shavings or cocoa powder for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 20 minutes

Preheat the oven to 190°C. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar until creamy. Combine the flour, cornstarch, and cocoa powder and sift over the egg mixture. Finally, fold in the beaten egg whites and pour the batter into a prepared 26cm springform pan. Bake on the middle shelf of the oven for 30 to 35 minutes. Let the sponge cool and cut it in half horizontally. Soak the gelatin in cold water. Mix the banana liqueur, yogurt, sugar, and vanilla sugar. Dissolve the gelatin in a hot water bath (I put the dripping wet gelatin in a metal ladle and hold it in a bowl of hot water), mix it with a little cream, and then stir it into the remaining yogurt mixture. Whip 400ml of cream until stiff peaks form and fold it in. Place the first sponge cake on a cake base and surround it with a cake ring. Peel the bananas and cut them into 2cm thick slices, then cover the base tightly with them. Spread half of the cream over the bananas, place the second sponge cake layer on top and cover with the remaining cream. Place the third sponge cake layer on top and press down lightly. Chill for 2 to 3 hours. Whip 200 ml of cream with 30 g of sugar until stiff peaks form. Remove the cake ring from the cake and spread the cream all over the cake. Decorate the edge of the cake with flaked almonds and sprinkle the surface with chocolate shavings or cocoa powder. I like to cut a stencil out of cardboard or construction paper, cover it with aluminum foil, and decorate the cake with things like cocoa powder stars. You can also pipe some of the cream onto the cake to create decorative dots. Tip: If you use natural yogurt, the cream will naturally be less sweet; if you like, add more sugar.