Chocolate Banana Cake
- For the batter
- 125 grams
- 1 packet
- 80 grams
- 40 grams
- 40 grams
For the batter, beat the egg yolks with half of the sugar and the vanilla sugar until fluffy.
Beat the egg whites until stiff. Sprinkle in the remaining sugar and continue beating until stiff.
Fold the egg whites into the egg yolk mixture.
Mix the flour, cocoa powder and cornstarch. Sift the flour mixture into the egg mixture and stir.
Line a baking dish with parchment paper. Pour in the batter and bake for 12-15 minutes at 175°C (approximatey 350°F). Remove from the oven, flip the cake onto a damp tea towel and let col.
Cut a 30 cm (approximately 12 inch) long banana shape from parchment paper. Use as a template to cut out two bananas from the cake.
For the filling, crush the banana and mix with the softened butter, cream cheese, powdered sugar and vanilla sugar until creamy. Remove approximtely 1/3 of the cream and color with yellow food coloring.
Spread the light cream cheese spread on the bottom cake layer. Gently press the second layer on top and cover with the yellow cream. Chill for about 30 minutes.
Crush the chocolate and melt over a hot water bath. Pour the chocolate into a pastry bag and decorate the banana. Chill for about 2 hours. Sprinkle with powdered sugar.
Cut into pieces and serve.