Banana Cake

Ingredients

• 3 eggs
• 120 g whole wheat sugar
• 50 g spelt flour type 1050
• 50 g cornstarch
• 1 tsp Baking powder
• 10 sheets of white gelatin
• 300 g Yogurt (3.5% fat)
• 1 tbsp Lemon Juice
• 0.5 tsp vanilla powder
• 2 tbsp milk (3.5% fat)
• 600 ml whipping cream
• 5 bananas
• 1 tbsp cocoa powder

Instructions

1. 1.

   Line the bottom of a springform pan with parchment paper. Beat the eggs with 50 g whole wheat sugar until fluffy. Sift the flour, cornstarch and baking powder over the mixture and fold in gently. Spread the batter evenly in the pan. Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 30 minutes until golden yellow. Remove, loosen the ring and let the sponge cool completely. Then place a 26‑cm cake ring around the sponge base. Line the edge with a wide strip of parchment paper.

2. 2.

   Soak the gelatin in cold water for the filling. Whisk the yogurt with lemon juice, remaining whole wheat sugar and vanilla powder until creamy. Beat 500 ml of cream stiffly. Peel and halve four bananas lengthwise; arrange them on the sponge base. Warm the milk, squeeze out excess water from the gelatin and dissolve it into the hot milk while stirring. Stir the dissolved gelatin into the yogurt mixture, fold in two‑thirds of the whipped cream, then spread this cream over the bananas. Smooth the surface and refrigerate the cake for at least 3 hours until set.

3. 3.

   For serving carefully remove the cake ring and parchment paper. Spread the remaining cream around the edges of the cake and smooth it out. Dust the top with cocoa powder. Beat the leftover cream stiffly, fill a piping bag fitted with a star tip and pipe small rosettes onto the cake. Peel the last banana, roll its slices in cocoa powder, cut into rounds and place them on the cream rosettes. Slice the cake into pieces and serve chilled.