Day and Night Cake

Ingredients for 12 servings:

• 3 eggs
• 1 egg(s), including the yolk
• 1 packet of vanilla sugar
• 50 g flour (wheat flour)
• 10 g cocoa powder
• 1 pinch of baking powder
• 50 g white chocolate coating, chopped
• 300 g blueberries
• 2 large bananas
• ½ pack of pudding powder, vanilla
• ¼ liter of milk
• 50 ml lemon juice
• 70 g sugar
• 1 pack of cake glaze, clear
• 10 g cocoa powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Sponge cake mixture: Spread 3 eggs, 1 egg yolk, 50g sugar, 1 vanilla sugar, 50g flour, 1 pinch of baking powder, and 10g cocoa powder into a 28cm springform pan on a greased, baking sheet lined with baking paper. Sprinkle with the chocolate coating. Preheat oven to 170-200°C for 20-25 minutes. After baking, remove the ring and let it cool. Cut the surface evenly. Place a 24cm cake ring on the base and press down lightly. Juice the blueberries from a jar with 1 sachet of gel, 100g sugar, and 50ml lemon juice, and place the mixture in the ring. The ring should be on the right edge of the dough. This is the sun for the day. When the mixture is firm, loosen the ring and place it around the entire base. Make a pudding from 1/2 sachet of pudding powder, 20g sugar, and 250ml milk. Spread while still hot on the crescent-shaped pastry strip and top with the banana slices (this will form the crescent moon). Prepare the icing from 1 packet of cake icing and 250 ml of water (or half water and half white wine) according to the instructions and spread over the entire topping. Once the icing has set, remove the ring. You can also cut out stars from the remaining sponge cake on the base (after leveling).