Princess Salome's Excursion Cake

Ingredients for 1 servings:

• 2 egg whites
• 2 tbsp water, warm
• 90 g sugar
• 2 tbsp vanilla sugar with real vanilla
• 1 pinch of salt
• 2 egg yolks
• 40 g flour
• 40 g cornstarch
• 1 tbsp baking cocoa
• 1 tsp baking powder
• 2 bananas
• 3 peach halves from the can
• 100 g sugar
• 50 g block chocolate
• 4 tbsp peach juice
• 2 tbsp rum
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Sponge cake with alcohol and caramelized fruit, for an 18 cm springform pan

Preheat the oven to 170°C (top/bottom heat). Grease a small springform pan (18 cm) with a little butter. Beat the egg whites with the water until very stiff. Gradually add the sugar, salt, and vanilla sugar and fold in. Add the two egg yolks and beat well. Mix the flour, cornstarch, cocoa powder, and baking powder, sift them into the egg mixture, and gently fold in with a whisk. Carefully pour the batter into the springform pan and bake in the preheated oven for approx. 25 minutes. Then remove from the oven, let it cool, and remove from the pan. Cut the chocolate into small pieces and set aside. Peel the bananas. Halve one banana and set one half aside. Also set aside one of the three peach halves. Cut the other bananas into thin strips, then into small pieces, and place them in a large bowl. Cut the two peach halves into strips, then into small pieces, and add to the bananas, along with the 4 tablespoons of peach juice. Now hollow out the sponge cake with a large spoon, leaving both a not-too-thin edge and a base. Crumble the scooped-out cake crumbs and add them to the fruit in the bowl. Mix everything together well. In a large saucepan, melt 100g of sugar completely, stirring constantly, then caramelize until golden brown. Remove from the heat and let cool slightly. Carefully spoon the fruit mixed with the cake crumbs into the caramel mixture (but be very careful, because the caramel is hot!), mix everything well, and let cool completely. Now add the finely chopped chocolate and rum to the cooled mixture and mix well. Place the scooped-out cake base on a cake plate and fill it with the caramel mixture. Press down lightly. Cut the banana half into thin slices and the remaining peach half into small pieces. Arrange both in a ring shape on the cake. Note on the name of the cake: Princess Salome was known for her day-long excursions, during which she always enjoyed eating her excursion cake. Through these excursions, Princess Salome gained a very large circle of acquaintances, as she met so many nice people. Often, one or the other was allowed to taste the delicious cake.