Summary

Ingredients

• 110 g suar
• 1 packet vanilla sugar
• 100 g butter, or mararine
• 2 egg (s)
• 150 grams flour
• 45 g cocoa powder
• 2 teaspoons, leveled baking powder
• 100 g chocolate flakes, (whole milk or dark chocolate)
• 100 ml milk

For the filling:

• 4 banana (s)
• some lemon juice
• 25 g suar
• 2 packs vanilla sugar
• 2 packs cream stabilizer
• 600 ml whipped cream
• 4 tablespoon yogurt
• 3 tablespoon cream cheese
• 100 g chocolate flakes
• Fat, for the shape

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Instructions

1. Preheat the oven (180 ° C top / bottom heat, 160 ° C circulating air).
2. Mix the sugar with the vanilla sugar and the butter / margarine in a mixing bowl with a hand mixer until smooth. Separate the eggs, add the egg yolks to the sugar and butter mixture and beat until creamy. Then beat the egg whites until stiff. Mix the flour with cocoa powder and baking powder and add alternately with the milk to the batter. Carefully stir in the whipped egg whites. Finally fold in the chocolate flakes. Put the dough in a greased springform pan and smooth it out. Then bake for about 20-30 minutes. The cake is ready when nothing sticks to the wooden stick when it is pierced.
3. Let cool for 10 minutes, then scoop out the dough with a spoon. Make sure that there is still enough dough for the base. Put the crumbs aside in a bowl for the time being.
4. Then cut the bananas in half and place them on the hollowed-out bottom. Then drizzle with a little lemon juice.
5. For the filling, mix the sugar, cream stiffener and vanilla sugar together and then whip together with the cream until stiff. Fold in the cream cheese and yogurt. Finally, stir in the chocolate flakes. Put the cream mixture on the cake base like a dome, then place the crumbs on the cake and press lightly if necessary.
6. The cake needs to be in the refrigerator for at least 2 hours before it can be eaten!