Mole cake

Ingredients for 1 servings:

• 4 eggs
• 125 g margarine
• 150 g sugar
• 2 packets of vanilla sugar
• 50 g flour
• 10 g cocoa
• 4 tsp, leveled baking powder
• 75 g ground almonds
• 100 g dark chocolate shavings
• 2 m.-sized banana(s)
• 2 tbsp lemon juice
• 600 g whipped cream
• 3 packs of cream stiffener
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For the batter, separate the eggs. Beat the egg whites with a hand mixer until stiff. Beat the margarine with a hand mixer until smooth, then stir in 125g of sugar and a sachet of vanilla sugar. Beat until the mixture is thickened. Gradually stir in the egg yolks. Mix the flour, cocoa, and baking powder with the almonds and grated chocolate and mix into the egg yolk mixture. Carefully fold in the beaten egg whites with a hand mixer. Pour the batter into a greased 26cm springform pan and smooth it out. Place the pan in a preheated oven (180°C, top/bottom heat) and bake the cake for about 30 minutes. After baking, let the base rest in the pan for 5 minutes, then remove from the pan and let it cool on a wire rack lined with baking paper. Using a tablespoon, hollow out the base 1cm deep, leaving a 1-2cm edge. It’s best to mark this edge beforehand with a knife. Crumble the crumbs in a bowl. For the filling, peel the bananas, halve them lengthwise, drizzle with lemon juice, and place in the hollowed-out base. Whip the cream with the cream stiffener, 25g sugar, and 1 sachet of vanilla sugar until stiff. Spread the cream dome-shaped on the bananas and sprinkle with the crumbs (press down if necessary). Refrigerate the cake for one hour.