Chocolate banana cake

Biscuit base

1. For the sponge cake dough, beat the eggs and water with a hand mixer with a whisk on the highest setting for 1 minute until fluffy. Mix sugar with vanilla sugar, sprinkle in 1 minute, then beat for another 2 minutes.

1. Mix the flour, cocoa and baking powder, sift onto the egg cream and stir briefly on the lowest setting. Pour the dough into a springform pan (diameter 26cm, bottom of course greased or lined with baking paper). Bake in the oven with it and bake at 170° (preheated) top/bottom heat for 20 minutes.

1. Allow the base to cool. Then place on a cake plate and place a cake ring around it.

Topping

1. For the topping, peel the bananas, cut them in half lengthwise and cover the base tightly with them. Make a glaze of cake glaze, wine, apple juice and sugar according to the package instructions, pour over the bananas and let cool.

1. Soak the gelatine according to the package instructions. Beat the cream with sugar until almost stiff, add the squeezed, dissolved gelatine at once and whip the cream until completely stiff. Spread the mixture on top of the cooled cake glaze.

1. For the icing, soak the gelatine according to the instructions on the package. Heat the cream in a saucepan and melt the chocolate in it. Squeeze out the gelatine, dissolve in the chocolate cream and let everything cool down a little. Put the icing on top of the cream layer and refrigerate the cake for about 2 hours.

Decoration

1. Remove the cake ring. Beat the cream with the cream stiffener until stiff and pour into a piping bag with a star nozzle. Decorate the cake with the cream.

1. Decorate the cake with the cream (if you manage to do it, put a small blob on the inside of each piece and one on the outside, otherwise a large blob on the inside for all pieces). Spread the Mikado sticks on top.