Truffle cake with banana filling

Ingredients for 1 servings:

• 200 g margarine, soft
• 200 g sugar
• 1 sachet of vanilla sugar or bourbon vanilla paste
• 6 eggs, separated
• 100 g flour
• 25 g starch flour
• 2 tsp baking powder
• 100 g ground almonds
• 100 g dark chocolate shavings
• 1 pinch of salt
• 1 tsp cocoa powder
• 1 cl rum, 54%
• ½ jar cranberries
• 5 banana(s),
• 500 g whipped cream
• 1 tbsp cream stiffener
• 1 tbsp vanilla sugar
• 4 tbsp lemon juice, for the bananas
• 100 g cake icing (chocolate icing)
• 200 g whipped cream
• 1 tsp cream stiffener
• 1 tsp vanilla sugar
• 16 pieces of chocolate decoration (chocolate filigree)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

for 16 pieces

In a large mixing bowl, whisk the soft margarine with 150g of sugar, vanilla sugar, and egg yolks until very fluffy. Whisk the egg whites with salt and the remaining 50g of sugar until stiff peaks form. Mix the sifted flour with the cornstarch and baking powder, then whisk by hand into the egg yolk mixture along with the almonds and grated chocolate. Lightly fold in the beaten egg whites and pour the batter into a greased and floured 28cm springform pan. Bake in a preheated oven at 175°C on the middle rack for 50-60 minutes (use a skewer to check if the cake is done). Once the cake base has cooled completely (it’s best baked the day before), cut it in half crosswise and place the previously cleaned springform ring around the bottom layer. Crumble the top part of the base into a large bowl and mix with 1 teaspoon of cocoa powder and 1 cl of rum. Whip 500g of whipped cream with cream stiffener and vanilla sugar until stiff, then mix into the cake crumbs. Chill in the fridge. In the meantime, peel the bananas, halve them lengthwise, and drizzle with lemon juice to prevent them from browning. Spread the cranberries on the cake base, top with the banana halves, and spread the cream mixture on top. Let the cake cool in the fridge for one hour. Melt the chocolate glaze in a double boiler or in the microwave and transfer it to a small plastic bag. Cut off a small corner of the bag and pipe a lattice pattern onto the cold cake. Continue to chill. Whip the cream with cream stiffener and vanilla sugar until stiff, then use a piping bag fitted with a star nozzle to pipe 16 rosettes onto the top of the cake and decorate with the chocolate filigree.