Iced coffee – banana cake

Ingredients for 1 servings:

• Fat for the mold
• 125 g butter, soft
• 100 g sugar
• 3 m.-sized eggs
• 125 g flour
• 2 tsp, leveled baking powder
• 3 bananas
• 2 tbsp lemon juice (not required)
• 500 g whipped cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 1 sachet of ground coffee (e.g. Necáfe frappé; type Eiscafe)
• Cocoa powder and amaretti biscuits for decoration
• possibly liqueur or cocoa to drizzle over the base

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

succeeds easily

Grease a 26cm springform pan; cream together the butter and sugar, then beat in the eggs one at a time. Briefly mix the flour and baking powder and stir in. Spread the batter into the pan. Bake in a preheated oven (150°C fan/175°C electric oven) for about 25 minutes, then let cool. Ideally, bake the base the night before and drizzle it with 5 tablespoons of cocoa or alcohol (coffee liqueur or amaretto). Peel the bananas, halve them lengthwise, and drizzle with lemon juice. Whip the cream until stiff, whisking in the cream stabilizer, vanilla sugar, and iced coffee powder. Spread the bananas on the cake base. Spread the iced coffee whipped cream on top. Decorate the cake with amaretti biscuits and cocoa powder.