Banana Cake

Dough: Beat the eggs, egg yolks and sugar until warm and cooled (i.e. beat the ingredients in a baking bowl on a water bath until warm to about 38 °C, then remove the baking bowl from the water bath and continue beating until cooled for 6-8 minutes). Heat the butter slightly and let it melt. Add the sifted flour, cocoa and wheat powder to the cooled beaten egg mixture. Then fill into a cake springform pan and bake for about 40 to 45 minutes at 200 °C top and bottom heat.

After baking, turn out of the pan while still lukewarm and cool overnight. Later, cut the base once horizontally.

Filling: Soak gelatine in cold water. Whip the cream and set aside. Then cut the bananas into medium-sized cubes and marinate them on the spot with the juice of the lemon. Beat the egg whites and sugar. Squeeze the gelatine, warm it with a little bit of natural yoghurt, let it melt and mix it into the yoghurt.

Then fold in the whipped cream, beaten egg whites and diced bananas.

Place a ring of 26 cm ø around the prepared base.

Spread 2/3 of the banana filling evenly on the bottom cake layer. Then place the other cake layer on top and press it lightly until it is smooth. Then spread the remaining amount evenly on the 2nd base and put the cake in the refrigerator for at least 2 hours.

Finishing the cake: Mix the orange juice with the cake glaze according to the instructions.

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