Grandma Anni's banana cake

Ingredients for 1 servings:

• 6 eggs
• 220 g powdered sugar
• 125 ml water, cold
• 125 ml oil
• 280 g flour, sifted
• 1 packet of baking powder
• 3 tbsp cocoa powder
• 500 ml milk or milk substitute
• 2 packs of vanilla pudding
• 180 g butter or margarine
• 1 tbsp powdered sugar
• 1 bottle of butter-vanilla flavoring
• 1 ½ kg banana(s)
• 200 g chocolate coating
• 50 g margarine
• Currant jam
• possibly grease for the tray

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

perfect and balanced in taste, can also be prepared with substitute products

For the batter: Whisk the eggs, powdered sugar, and half the water until fluffy. Slowly add the rest of the water and, little by little, the oil. Mix the baking powder and cocoa powder with the flour and slowly fold into the fluffy mixture. Spread on a greased or parchment-lined baking sheet and bake in a well-preheated oven at 180-200°C for 25-30 minutes. For the cream: Prepare the pudding according to the package instructions, using only half the milk (0.5 L for 2 packages). Then let it cool. Whisk the butter, powdered sugar, and butter-vanilla flavoring until fluffy, then stir in the cooled pudding a spoonful at a time. Spread blackcurrant jam or another tart jam or marmalade over the cooled batter. Cut the bananas diagonally into 1 cm slices and arrange them on top of the jam. Carefully spread the cream over the bananas. Place the cake in the refrigerator. Melt the chocolate coating and margarine in a double boiler or in the microwave, then carefully spread it over the cream. Store in the refrigerator.