Kiwi-banana cake with buttermilk cream

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 100 g flour
• 100 g hazelnuts, ground
• 2 tsp baking powder
• 6 sheets of white gelatin
• 500 ml banana-flavored buttermilk
• 3 bananas
• 2 cups of cream
• 1 packet of vanilla sugar
• 50 g chocolate shavings
• 100 ml cream
• 2 kiwi(s), halved slices
• 2 tbsp chocolate shavings

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cream together the butter, sugar, and vanilla sugar. Beat in the eggs one at a time. Mix the flour, nuts, and baking powder and fold in portions. Pour the batter into a greased springform pan, smooth it out, and bake for about 25 minutes at 160 degrees Celsius (convection oven). Let it cool. Soak the gelatine in 200 ml of buttermilk, peel the bananas, and cut them into 1 cm thick slices. Place the pastry case on a cake plate and enclose them with a ring. Spread the bananas on the cake case, leaving the edges free. Heat the buttermilk and soaked gelatine, stirring until the gelatine has dissolved. Stir in the remaining buttermilk and chill for 30 minutes. As soon as the mixture begins to set, whip the cream with the vanilla sugar until stiff. Fold it into the buttermilk mixture with the chocolate shavings. Spread it evenly over the pastry case. Chill for about 3 hours. Whip the cream until stiff for garnish. Pipe rosettes onto the cake. Decorate the cake with kiwi and chocolate shavings.