Mikado cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 80 g sugar
• 60 g flour
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 5 bananas
• 1 pack of cake glaze, clear
• 100 ml white wine
• 140 ml apple juice
• 3 tbsp sugar
• 5 sheets of white gelatin
• 400 ml cream
• 2 tbsp sugar
• 1 sheet of white gelatin
• 125 ml cream
• 100 g dark chocolate
• 125 ml cream
• Chocolate decoration (chocolate sticks)

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

For the base, beat the eggs with hot water and sugar until frothy. Stir in the flour, baking powder and cocoa. Pour the batter into a greased springform pan, bake in a preheated oven at 180°C for 15-20 minutes, then let cool. Place a cake ring around the base. For the topping, peel the bananas, cut them into thick slices and spread them on the base. Prepare the glaze with wine, apple juice and sugar according to the instructions and spread it over the bananas. For the cream, soften the gelatine, whip the cream with sugar until stiff, stir in the squeezed, dissolved gelatine and spread the cream on the glaze. For the glaze, soften the gelatine, warm the cream slightly in a saucepan, melt the chocolate in it, stir the squeezed, dissolved gelatine into the chocolate cream and pour it on top of the cream. Chill for 3 hours. Then remove the cake ring and whip the cream for decoration until stiff. Decorate the cake with whipped cream and Mikado sticks (chocolate sticks). This cake can also be made with diced pineapple.