Banana Cake with vanilla cream and chocolate

Ingredients

• 3 eggs
• 100 g sugar
• 1 packet vanilla sugar ( 8g)
• 90 g flour
• 1 Tbsp baking soda
• 1 pinch of salt
• 1 packet vanilla pudding( custard)
• 60 g sugar
• 1 packet vanilla sugar
• 6 sheets gelatine
• 500 ml whipping cream
• 5 bananas
• 100 g dark chocolate
• 2 sheets gelatine
• 250 ml whipping cream

Instructions

1. 1

   Preheat the oven to 180 °C

2. 2

   Beat the eggs with the sugar, salt and vanilla sugar for about 6 minutes until frothy. The egg mass should double in volume over time. The mass is also quite light.

3. 3

   Mix the flour with the baking powder and sift over the egg mixture.

4. 4

   Carefully fold in the flour

5. 5

   Line the bottom of a spring form pan with baking paper—please do not grease the edge! Otherwise, the biscuit won't rise properly

6. 6

   Put the dough in the spring form pan and bake in the preheated oven for about 20 minutes.

7. 7

   Make a toothpick test

8. 8

   Let the sponge cake cool for 5 minutes and then loosen the sponge cake along the edge of the spring form pan with a knife.

9. 9

   Place onto a wire rack and let cool down.

10. 10

    Cook the vanilla pudding according to the instructions on the packet and let it cool slightly

11. 11

    Soak 6 sheets of gelatine in cold water for approx. 5 minutes

12. 12

    In the meantime, whip the cream with the vanilla sugar until stiff.

13. 13

    Squeeze out the gelatine and add a generous tablespoon of the pudding to the gelatine and stir with a whisk

14. 14

    Add the gelatine-pudding-mixture to the rest of the pudding and stir with a whisk.

15. 15

    Pour the whipped cream into the cooled mass and stir briefly.

16. 16

    Put a cake ring around the sponge cake.

17. 17

    Peel the bananas and half lengthways and spread on the sponge cake base

18. 18

    Carefully pour the vanilla mixture over it, smooth it out, refrigerate for at least 2 hours. If you can, let it cool overnight.

19. 19

    Melt the chocolate in a saucepan with the cream over low heat and stir together.

20. 20

    Soak the remaining gelatine in cold water for approx. 5 minutes and squeeze it out well.

21. 21

    In a small bowl, add 2 tablespoons of the chocolate cream to the gelatine and stir together with a whisk.

22. 22

    Add the gelatine to the rest of the chocolate cream and stir together

23. 23

    Carefully pour the chocolate icing over the cooled mass and let it set and enjoy!