Stracciatella cake with bananas

Ingredients for 1 servings:

• 200 g flour
• ½ pack of baking powder
• 3 eggs
• 150 g margarine
• 125 g sugar
• 100 ml milk
• 500 ml Cremefine for whipping
• 1 bag(s) of pudding powder (vanilla)
• 500 ml juice (banana)
• 150 g chocolate shavings or flakes
• 1 kg banana(s)
• e.g. lemon juice
• some banana chips

Instructions

Working time approx. 35 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 5 minutes

Beat the margarine and sugar with the whisk of a mixer until fluffy. Add the eggs. Depending on the mixer, beat for up to 5 minutes, until the mixture forms a light clump. Mix the flour and baking powder and sift them. Fold the milk and flour alternately into the mixture. Pour the batter into a 26 cm diameter springform pan lined with baking paper and smooth it out. Bake in a preheated oven (180°C for electric ovens, 160°C for fan ovens) for about 30 minutes. If possible, allow to cool for up to 4 hours. Divide the base in half. Whip the Cremefine until stiff peaks form and chill. Prepare the vanilla pudding with banana juice instead of milk, following the package instructions, and allow to cool while stirring. Fold in the Cremefine first, then the chocolate flakes. Place a cake ring about 10 cm high around the bottom layer. Peel the bananas, cut them into about 3 cm wide pieces, and place them upright on the base. (Note: You can sprinkle the banana pieces with lemon juice to prevent them from browning—I don’t do this because the cut edges will brown anyway when you slice the cake.) Spread about 3/4 of the cream between and on the bananas and place the second layer on top. Spread the remaining cream over the cake and refrigerate for about 3 hours. Serve garnished with the banana chips. Tip: You can try the whole recipe with a different fruit, e.g., cherries instead of bananas and cherry juice instead of banana juice. If you like, you can also choose a different type of pudding, e.g., cream pudding.