Chocolate banana cake with stracciatella yogurt

Ingredients for 1 servings:

• 6 eggs
• 350 g sugar
• 2 packets of vanilla sugar
• 350 g margarine
• 700 g flour
• 1 ½ packets of baking powder
• 8 tbsp cocoa powder
• 2 cups milk
• 8 bananas
• 1 kg yogurt (stracciatella)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt the margarine and let it cool. Beat the eggs until frothy, then add the sugar and continue beating. Add the margarine and continue beating again. Mix the flour with the baking powder and cocoa powder and add it to the mixture. Mix with the milk. Spread the batter onto a baking sheet lined with baking paper and bake at 160°C fan-assisted oven for 40 minutes. Let the finished batter cool, then cut off a “lid.” To do this, score the edge with a knife and then thread a string through the cake at the cut points. Crumble the lid in a bowl. For the filling, peel the bananas, halve them lengthwise and crosswise, and cover the cake with them. Spread the stracciatella yogurt on top. Finally, sprinkle with the cake crumbs. This cake is very easy to make and an alternative to the cream filling in a regular mole cake.