Mole cake from the tray

Ingredients for 1 servings:

• 225 ml sunflower oil
• 2 m.-sized eggs
• 240 g sugar
• 1 packet of vanilla sugar
• 380 g wheat flour
• 1 pinch of salt
• 1 packet of baking powder
• 4 tbsp baking cocoa
• 250 ml milk
• Grease for the tray
• 600 ml cream
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 100 g dark chocolate shavings
• 6 bananas

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 5 minutes

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Grease a 39 x 26 x 4 cm baking tray. For the pastry, whisk together the oil, eggs, sugar, and vanilla sugar. Mix the flour with the salt, baking powder, and cocoa powder and stir into the egg mixture alternately with the milk. Pour the pastry into the prepared tray and smooth it down. Bake in the preheated oven on the middle shelf for about 20-25 minutes. Allow the cake to cool completely. Use a spoon to scoop out a hole about 1 cm deep in the cake. Crumble the scooped out pastry into a bowl and set aside. There should be enough crumbs to cover the cake later. For the filling, whip the cream until stiff peaks form, drizzle in the cream stabilizer and vanilla sugar. Fold the chocolate shavings into the cream. Peel the bananas, halve them lengthwise, and place them close together on the cake base. Spread the cream over the bananas and smooth it down. Cover the cream with the cake crumbs. Tip: In summer, this cake also works well with 900 g of strawberries.