Summary

Ingredients

For the dough:

• 5 medium egg (s)
• 125 g powdered suar
• 1 packet vanilla sugar
• 100 grams flour
• 0.5 ½ pack baking powder
• 50 g cornstarch

For covering:

• 0.5 ½ glass currant jam or cherry jam
• 4 tablespoon rum
• 4 large banana (s), ripe
• 3 cups whipped cream
• 3 packs cream stabilizer
• 0.5 ½ bottle rum flavor
• some cocoa for dusting

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Instructions

1. For the sponge cake, stir the eggs, vanilla sugar and powdered sugar for 5 minutes until frothy.
2. The mass must have thickened significantly. Mix the flour with the starch and baking powder and sift into the batter. Fold in with a whisk.
3. Fill the dough into the mold and bake in the oven at 160 degrees for about 15-20 minutes.
4. Please be careful, my oven is very hot, so the temperature and cooking time may vary.
5. When it is nice and brown, test it in the middle with a toothpick to see if it is done. Let cool down.
6. Mix the jam with the rum and spread on the cake. Halve the bananas and spread them on the cake as well. Whip the cream with the cream stabilizer and the rum aroma until stiff and spread on the cake. Finally, use a sieve to spread the cocoa on the cake.