Banana Cake with Chocolate Icing

A great cake recipe for any occasion:

Separate eggs. Whip 2 tbsp water and egg whites until stiff. Add sugar, vanilla sugar and salt. Fold in egg yolks. Combine flour, cornstarch and baking powder, sift over the top and gently fold in.

Line the bottom of a cake springform pan (26 cm) with parchment paper. Spread the dough smoothly. Bake in the preheated oven (electric oven 175 degrees, convection oven 150 degrees, gas mark 2) for about 20 minutes until golden brown. Cool down.

Stir 6-7 tbsp. of a quarter of a liter of milk with the pudding powder. Boil the remaining milk and add the pudding powder. Bring to a boil briefly and cool, stirring occasionally.

Beat soft butter until creamy, fold in powdered sugar. Mix egg yolks and rum, add gradually. Stir through pudding and cream cheese and add by tablespoonfuls.

Cut bananas in half lengthwise. Cover sponge cake with them. Spread buttercream smoothly on top. Leave to cool for approx. 1 hour.

Coarsely chop the chocolate and let it melt in the remaining milk. Cool and spread evenly over the cake while still lukewarm. Decorate with banana chips and chocolate shavings. Allow to set and dust with powdered sugar.

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