Meringue Banana Cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 50 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• ½ tsp, leveled baking powder
• 125 g flour
• 25 g cornstarch
• 1 pinch of baking powder
• 50 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 75 g margarine
• 3 tbsp apricot jam
• 2 cups of crème fraîche, 150 g each
• 125 ml milk
• 1 egg(s)
• 50 g sugar
• 1 packet of vanilla sugar
• 20 g cornstarch
• 600 g banana(s)
• 3 tbsp lemon juice
• 50 g almonds, sliced
• 1 egg white
• 50 g sugar
• 125 ml cream
• 50 g almonds, sliced, lightly browned

Instructions

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

For the sponge cake, beat the eggs and water with a mixer on high speed for 1 minute until frothy. Mix the sugar and vanilla sugar, sprinkle in the mixture for 1 minute, then beat for another 2 minutes. Mix the flour and baking powder, sift half of it onto the egg mixture, and mix briefly on the lowest speed. Mix in the rest of the flour mixture in the same way. Pour the batter into a springform pan (lined with baking paper). Immediately place the pan on the oven rack. Top/bottom heat: 180 degrees (preheated), baking time: about 10 minutes. Remove the base from the pan and let it cool. For the dough, mix the flour, cornstarch, and baking powder and sift them into a mixing bowl. Add the sugar, vanilla sugar, egg, and margarine. Using a hand mixer fitted with a dough hook, mix the ingredients thoroughly, first briefly on the lowest speed, then on the highest speed. Then knead on a floured surface until you have a smooth dough. Chill one half of the dough, then roll out the other half onto a greased springform pan and prick it several times with a fork. Wrap the springform pan rim around the base. Place the pan in the oven. Conventional heat: 180°C (preheated), fan oven: 160°C (not preheated), gas mark 3 (preheated). Baking time: about 15 minutes. Allow the base to cool in the pan. Shape the remaining dough into a log, place it on the prebaked base, and press it down to form a 3cm-high edge. Spread the jam over the base and place the sponge cake on top (shrinking it slightly if necessary). For the topping, combine the crème fraîche, milk, egg, sugar, vanilla sugar, and cornstarch in a saucepan and bring to a boil briefly, stirring constantly. Peel the bananas, cut them into thick slices, toss with lemon juice, and spread them on the sponge cake. Spread with the cream and sprinkle with almonds. Bake the cake for about 20 minutes (see oven settings above). For the meringue, beat the egg whites with sugar until stiff, fill a piping bag with a perforated nozzle, and decorate the cake. Place the pan in the oven. Conventional heat: 200°C (preheated), Fan oven: 180°C (not preheated), Gas Mark 4 (not preheated). Baking time: 15-20 minutes. Remove the springform pan and let the cake cool on a wire rack. Beat the cream until stiff, spread it over the cake, and sprinkle with almonds.