Ingredients:
For the sponge cake base:
3 egg(s)
100 g sugar
100 g flour
½ pck. baking powder
1 pinch(s) salt
5 tablespoons oil
For the topping:
2 sheets gelatine
1 pck. pudding powder, (vanilla pudding)
500 ml milk
2 pck. vanilla sugar
250 g whipped cream
4 banana(s)
For decorating:
Coconut flakes
chocolate chips
Preparation:
Preheat the oven to 180°C.
For the sponge cake base, beat the eggs with the sugar until foamy, then sift the flour and baking powder on top. Stir in salt and oil. Bake in a springform pan for 15-20 minutes.
Soak gelatin, mix pudding powder in a little cold milk, boil remaining milk, stir in mixed powder and bring to a boil while stirring, then stir in vanilla sugar. Allow to cool slightly and then dissolve the soaked gelatine in the pudding while it is still warm. Whip the cream until stiff, fold one half into the pudding, refrigerate the pudding cream and the rest of the cream.
Place a cake ring around the cooled sponge cake base. Cut bananas into slices and spread in several layers on the base. Now spread the custard cream on top and let it cool in the refrigerator. Then spread the remaining cream over the cake, decorate with chocolate and coconut shavings as desired and store in the refrigerator until ready to eat.