Summary

Ingredients

• 5 egg (s)
• 300 g suar
• 125 ml oil
• 125 ml water
• 3 tablespoon cocoa powder
• 200 g flour
• 0.5 ½ point baking powder

For covering:

• 8 banana (s)
• Lemon juice for drizzling on
• 500 g quark
• 100 g suar
• 1 lemon (s), the juice
• 6 sheets gelatin
• 2 cups cream

For the cast:

• 1 bar dark chocolate
• 1 cube coconut oil
• 150 g cream, liquid

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Instructions

1. For the dough, beat the eggs with the sugar until frothy, slowly add the oil and water. Mix cocoa, flour and baking powder, sieve and fold in in portions. Spread the dough on a greased baking sheet and bake at 220 ° C for 10-15 minutes.
2. Cut the bananas into slices and spread them on the cooled sponge cake base, brush with lemon juice. Soak the gelatin. Mix the quark with the sugar and lemon juice. Dissolve the gelatin, stir some of the quark mass into the dissolved gelatin, add the mixture back to the quark mass and stir everything well. Whip the cream until stiff and fold in. Spread the cream on the bananas. Chill the cake for two hours.
3. Melt the chocolate and coconut fat in a double boiler, stir in the cream. Spread on the topping and let it set.