John Myers
Ingredients for 1 servings:
- 3 eggs
- 120 g sugar
- 1 packet of vanilla sugar
- 90 g flour
- 1 bar of chocolate (Noisette)
- 1 bar of chocolate (Alpine milk)
- 1 bar of dark chocolate
- 4 cups whipped cream
- 2 bananas
- 3 packs of cream stiffener
- 2 packets of vanilla sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 10 minutes
not only popular with children!
For the sponge cake base, mix the eggs, sugar, and vanilla sugar for about 10 minutes, until the batter has tripled in size. Then carefully mix in the flour. Bake the base in a preheated oven at 180°C (top/bottom heat) for about 30-40 minutes. Let cool. Melt the 3 bars of chocolate with 1 cup of cream in a saucepan and let cool slightly. Spread some of the chocolate mixture on the base. Then halve the bananas lengthwise and crosswise and spread on the base. Whip 3 cups of cream with cream stiffener and 2 packets of vanilla sugar until stiff and spread on the bananas (use a cake ring). Finally, spread the cooled chocolate mixture on the cream. The mixture must not be hot, otherwise the cream will run into the chocolate. Chill the cake for a few hours. If you like, you can decorate the cake with dollops of cream, etc.
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