Banana Chocolate Cream Cake
The cake with banana is of course first of all a treat for the palate, but also scores points thanks to the bananas with important nutrients: The mix of the minerals potassium, magnesium and phosphorus keeps the nerves fit and can help with stress symptoms such as sleep disorders.
To prevent the banana slices on the cake from browning so quickly, you should either serve the cake directly or carefully sprinkle the banana slices with lemon juice.
- For the batter
- 3 eggs
- 90 grams sugar
- 50 grams Pastry flour
- 50 grams cornstarch
- 1 teaspoon Baking powder
- For the filling
- 10 sheets white gelatin
- 300 grams Yogurt (0.1% fat)
- 1 tablespoon lemon juice
- 150 grams sugar
- 2 packets Vanilla sugar
- 2 tablespoons milk
- 600 milliliters Whipped cream
- 5 Banana
Line the bottom of a springform pan with parchment paper. Preheat the oven to 200°C (approximately 400°F).
For the batter: Beat eggs and sugar until fluffy. Combine flour, cornstarch and baking powder, ten fold into yolks. Pour batter into the pan and bake for about 30 minutes, until golden brown. Remove, release from pan and let cool. Add a cake ring and line the rim with a wide strip of parchment paper.
For the filling: Soak gelatine in cold water. Combine yogurt, lemon juice, sugar and vanilla sugar. Beat 500 ml (approximately 2 cups) of cream until stiff. Peel 4 bananas, cut in half lengthwise and spread onto cake.
Heat milk, squeeze gelatine and dissolve in milk. Stir milk into yogurt mixture. Fold 2/3 of the cream into the yogurt mixture and spread onto bananas. Smooth surface and chill for at least 3 hours.
Carefully remove cake ring and parchment paper. Top cake with remaining whipped cream and smooth. Dust cake with cocoa powder. Beat remaining cream and powdered sugar until stiff, pour into a piping bag and pipe small rosettes onto cake. Peel remaining banana, roll in cocoa powder, slice and use to decorate cake. Slice cake and serve well chilled.