A great cake recipe for any occasion:
Line the bottom of a cake springform pan with parchment paper. For the sponge, beat the eggs and cold tap water for about 5 minutes with a hand mixer until creamy, then add the sugar. Mix flour and baking powder, sift into the mixture and fold in. Pour the mixture into the mold. Bake in the oven at 200 degrees Celsius (convection oven: 175 degrees Celsius) for 20-25 minutes.
Cool. Coarsely chop the chocolate and dissolve in a hot water bath. Separate eggs. Stir egg yolks with butter and vanilla sugar until creamy. Add the cooled chocolate. Whip the egg whites until stiff and add to the mixture. Whip the cream with the cream stiffener until very stiff. Separate bananas from peel and cut in half. Put 1 half of the bananas on top. Then cut all remaining halves in half lengthwise. Sprinkle all bananas with juice of one lemon.
Place mold border around the cake base. Spread banana halves on the base. First spread whipped cream, except for a little bit for garnish, then spread chocolate mixture on top. Leave the cake to cool for 3 hours. Cut the remaining banana into slices. Spread the cake with cream puffs, praline hearts, chocolate shavings and banana pieces.
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