Ultra-banana banana cake with dark sponge cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 100 g flour
• 100 g cornstarch
• 1 tsp baking powder
• 2 tbsp baking cocoa
• 50 g dark chocolate coating
• 500 g low-fat curd cheese
• 600 ml banana juice (banana nectar)
• 100 g sugar
• 2 packs of gelatin powder
• 200 g whipped cream
• 1 pack of cream stiffener
• 4 bananas, no overripe

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 15 minutes

Only for real Minions

Make the sponge cake from the first 7 ingredients. Separate the eggs, beat the egg whites until stiff, and gradually add about half of the sugar. Beat the egg yolks with the remaining sugar until creamy, then fold in the beaten egg whites. Mix the flour, starch, and baking powder, sift, and stir in. Grate the chocolate and stir in with the cocoa powder. Line a 26cm springform pan with baking paper, pour in the batter, and bake at 200°C (top/bottom heat) for about 30 minutes. Let the base cool and then cut it in half lengthwise. Mix the low-fat quark, sugar, and banana nectar according to the package instructions and stir in the gelatin powder. You can, of course, use more banana nectar to taste; the number of gelatin powder sachets should then be adjusted accordingly. Whip the cream with the cream stiffener and fold it into the setting quark mixture. Place a cake ring around the bottom sponge layer. Spread a thin layer of quark mixture on top. Halve the bananas lengthwise, along the straight side, so they fit snugly into the round shape due to their curvature. Then layer them in the dish. Fill with the quark mixture so that the bananas are lightly covered, place the second sponge cake layer on top and press down lightly. Then spread more quark mixture on top. Refrigerate the cake overnight. I always set aside some quark mixture and, after removing the cake ring, spread it around the sides with a spatula. You can decorate the cake as desired.