Delicious banana cake

Ingredients for 1 servings:

• 100 g dark chocolate
• 20 g butter
• 4 eggs
• 4 tbsp water, warm
• 125 g sugar
• 1 pinch of salt
• 100 g flour
• 50 g cornstarch
• ½ tsp baking powder
• 6 sheets of white gelatin
• 6 bananas (approx. 1 kg)
• 50 g sugar
• 3 tbsp lemon juice
• 500 g whipped cream
• ⅛ liter of water
• ⅛ liter juice (banana juice)
• 2 tbsp lemon juice
• 1 pack of cake glaze, light

Instructions

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

The effort is worth it!

Melt the dark chocolate with the butter and then let it cool. Separate the eggs. Beat the egg yolks with 4 tablespoons of water, the sugar, and the salt until creamy. Stir in the chocolate-butter mixture. Beat the egg whites until stiff peaks form and pour over the egg yolk mixture. Combine the flour, cornstarch, and baking powder and sift over the beaten egg whites. Then carefully fold in. Pour the batter into a springform pan lined with baking paper. Bake in a preheated oven at 180°C – 200°C (convection oven: 160°C – 180°C) for about 30 minutes on the middle shelf. For the filling, soak the gelatine in cold water. Peel half of the bananas and puree them together with the sugar and some of the lemon juice. Squeeze the gelatine lightly, dissolve it over low heat, and stir it into the banana puree. Whip the cream until stiff and fold it into the mixture. Cut the sponge cake in half horizontally. Place the bottom layer on a cake plate. Place a cake ring around it and spread half of the banana cream on it. Place the top layer on top and press down lightly. Spread the remaining banana cream on top and allow to set. Peel and slice the remaining bananas. Then drizzle with the remaining lemon juice and top the cake with it. Make a cake from water, banana juice, 2 tablespoons of lemon juice, and cake glaze powder according to the package instructions. Make a glaze. Finally, spread it over the banana slices.