Mikado cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 80 g sugar
• 1 packet of vanilla sugar
• 60 g flour
• 20 g cocoa powder
• 1 tsp, leveled baking powder
• 5 bananas
• 1 pack of cake glaze, clear
• 100 ml white wine
• 150 ml apple juice
• 3 tbsp sugar
• 3 sheets of white gelatin
• 400 ml whipped cream
• 2 tbsp sugar
• 1 sheet of white gelatin
• 150 ml whipped cream
• 100 g dark chocolate
• 125 ml whipped cream
• ½ pack of cream stiffener
• 24 pieces of confectionery (Mikado sticks)

Instructions

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

For the sponge cake, beat the eggs and water with a hand mixer fitted with a whisk on high for 1 minute until frothy. Mix the sugar and vanilla sugar, sprinkle in for 1 minute, then beat for a further 2 minutes. Mix the flour, cocoa, and baking powder, sift into the egg mixture, and briefly stir in on the lowest speed. Pour the batter into a greased 26cm springform pan and bake in the oven at 170°C (preheated) for 20 minutes using top/bottom heat. Allow the base to cool. Then place it on the cake plate and place a cake ring around it. For the topping, peel the bananas, halve them lengthwise, and cover the base tightly with them. Prepare a glaze from the cake glaze, wine, apple juice, and sugar according to the package instructions. Pour over the bananas and allow to cool. Soften the gelatine according to the package instructions. Beat the cream with the sugar until almost stiff peaks, then add the dissolved gelatine all at once and beat the cream until stiff peaks. Pour the mixture onto the cooled cake glaze. For the glaze, soften the gelatine according to the package instructions. Heat the cream in a saucepan and melt the chocolate in it. Squeeze out the gelatine and dissolve it in the chocolate cream, then let it cool slightly. Spread the glaze onto the cream layer and refrigerate the cake for 2-3 hours. Remove the cake ring. Whip the cream with the cream stiffener and fill a piping bag with a star nozzle. Decorate the cake with the cream. Arrange the Mikado sticks on top. Tip: If you don’t like wine, simply substitute apple juice for the wine.