Banana Cake with Pudding Cream

Ingredients

• 3 eggs (medium size)
• 125 g sugar
• 1 packet vanilla sugar
• 2 Tbsp hot water
• 125 g flour
• 1 tsp baking powder (sifted)
• 50 g ground almonds (removed)
• 25 g cooled melted butter
• 1 packet vanilla pudding mix
• 50 g sugar
• 500 ml milk
• 200 g soft butter
• 4 bananas
• a splash of lemon juice
• 50 g dark chocolate
• fat and breadcrumbs (for the pan)

Instructions

1. 1.

   Separate eggs. Whip egg whites until stiff, letting about one-third of the sugar drop in. Beat yolks with remaining sugar, vanilla sugar, and water until thick and frothy. Fold in the meringue. Mix flour with baking powder, sift, and add to the mixture along with almonds. Gently fold in butter at the end. Pour batter into a greased and breadcrumb‑lined 26 cm round cake tin and smooth the surface. Bake in a preheated oven at 190°C (gas: level 3, convection: 170°C) for about 15–20 minutes. Remove sponge from tin onto parchment paper on a cooling rack and let cool.

2. 2.

   For the topping, cook pudding with pudding mix, sugar, and milk. Transfer to a bowl, cover with cling film, and chill until set.

3. 3.

   Stir pudding vigorously, then fold in butter spoonfuls at a time. Peel bananas and slice. Drizzle with lemon juice. Place sponge on a plate, arrange banana slices over it, spread cream on top. Refrigerate 1–2 hours.

4. 4.

   Break chocolate into pieces, melt over a double boiler, transfer to a small freezer bag, cut a tiny corner, and decorate the cake with a lattice pattern.