Pancake cake with bananas and cream cheese

Ingredients for 1 servings:

• 1 egg yolk
• 2 tbsp sugar
• 100 g cream cheese
• 50 ml cream
• 1 packet of vanilla sugar
• 1 egg white
• 1 egg(s)
• 1 tbsp sugar
• 200 ml milk
• 1 pinch of salt
• 100 g flour
• 1 pinch of baking powder
• Oil for frying
• 1 banana(s)
• some baking cocoa

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

a mini cake for a single household

For the custard, beat the egg yolks and sugar until creamy. Add the cream cheese and mix everything until smooth. Whisk the cream and vanilla sugar until stiff peaks and fold into the custard. Chill the custard. For the pancakes, beat the egg whites and set aside. Beat the egg with the sugar until creamy and mix with the milk. Then add the salt, flour and baking powder and mix everything into a smooth batter. Finally, carefully fold in the egg whites. Grease a small non-stick frying pan with oil and heat over medium heat. Cook 8 small pancakes one after the other. Allow the pancakes to cool completely. Cut the banana into thin slices. Spread the custard on one pancake, arrange some banana slices on top and place the next pancake on top. Continue in this way until you have the last pancake. Just spread the custard on this one and dust with a little cocoa powder.