Eggnog banana cake

Ingredients for 1 servings:

• 1 cake base (Viennese base, dark, 3-layer), purchased or homemade
• 1 packet of pudding powder (vanilla flavor)
• 8 sheets of gelatin
• Water, cold for soaking
• 2 tbsp sugar
• 500 ml milk
• 500 g cream
• 2 packs of cream stiffener
• 6 bananas
• 100 g dark chocolate coating
• 400 g ladyfingers
• n. B. Jam (raspberry)
• n. B. eggnog
• some lemon juice

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 55 minutes

exceptionally delicious

It’s best to start with the custard, as this needs to cool before use. To do this, prepare the pudding according to the package instructions with the milk and 2 tablespoons of sugar. Bring back to the boil, then stir in the gelatine soaked in cold water. Cover with cling film and leave to cool. Place the first cake layer on a cake plate, spread with jam, and place the second layer on top. Spread another thin layer of jam. Halve 3 bananas lengthwise and place on the jam-covered layers. Melt the dark chocolate and spread it over the bananas so that once the chocolate has set, a thin, crunchy layer covers the bananas. Now place a tall cake ring around the layers, leaving some space between them, and place the sponge fingers upright around it. Once all the biscuits are relatively firm, whip 400g of cream with the cream stiffener until stiff. Mix the cream and the cooled pudding with a whisk until creamy. Then thinly slice the remaining bananas, drizzle with a little lemon juice, and fold into the vanilla cream. Carefully pour the cream into the cake, pressing it firmly into every gap up to the edge of the biscuit. Smooth the top evenly and place the last layer on top. Then refrigerate for about 2 hours to chill. Once chilled, whip the remaining cream until stiff peaks form and spread it over the cake. Using a star-shaped nozzle, pipe small dots around the edge and pour the advocaat into the center, covering the dots. Return to the refrigerator until ready to serve.