Name: Chocolate banana cake with pudding cream
Yield: 1 pan
Cuisine: Slovak
Ingredients: 6 Eggs; 6 tbsp Powdered sugar; 1 tbsp Cocoa powder; 6 tbsp Semi-coarse wheat flour; 1/2 packet Baking powder; 2 Eggs; 7 tbsp Granulated sugar; 2 tbsp Cornstarch; 200 ml Whole milk; 2 Chocolate bars; 1 packet Vanilla sugar (20 g); 250 g Butter; 3 Bananas; 500 ml Heavy whipping cream

Instructions

Tip: tap a step to mark it as done.

Beat the eggs with the sugar until foamy. Add the cocoa powder, semi-coarse wheat flour, and baking powder, and gently fold together. Pour the batter into a greased and floured sheet pan. Bake in a preheated oven at 180 °C (350 °F) for about 20–25 minutes.
Remove the baked sponge from the oven and let cool.
For the filling, mix the eggs with the granulated sugar and vanilla sugar, then add the cornstarch mixed with a little of the milk. Bring the remaining milk to a boil and pour the egg mixture into the boiling milk.
Add the chocolate and let it melt, then remove from the heat and let cool. In another bowl, beat the butter with the bananas, then mix in the cooled chocolate mixture.
Spread the filling over the baked sponge. Whip the heavy cream, spread it over the filling, and smooth the top. Decorate with grated chocolate and refrigerate.
Cut the chilled cake into slices and serve.

Tip: Pour the egg and cornstarch mixture into the boiling milk in a thin stream, whisking vigorously right away to keep the eggs from forming lumps.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 302 kcal
Protein: 4.4 g
Carbohydrates: 22 g
of which sugars: 15 g
Fat: 23 g
of which saturates: 14 g
Fiber: 1.2 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Čokoládovo-banánové rezy s pudingovým krémom a šľahačkou