Isn't this cake the fluffiest cake you know? Bananas lost in the cream in between two cakes challenging me to attack it with two teaspoons at the time...delicious, I can say.
- 3 eggs
- 3 table spoons of sweet cocoa
- 3 table spoons of flour with baking powder
- 1 table spoon of breadcrumbs
- 4 tablespoons of fruit jam (apricot)
- 3 cups of whipping base
- 2 cups of milk
- 1 banana pudding powder
- 3 table spoons of sugar
- 1 banana
Ingredients for the cake and frosting
Method
Beat the eggs with sweet cocoa and mix it with flour, baking powder and breadcrumbs, so pour the mixture into the pan 21x31cm(8x12inch) of dimensions and bake it in the preheated oven on 220C (428F). Make the banana pudding and cool it down so you can mix it with 1 cup of beaten whipping base. The baked cake cut in half and both of the halves smear with fruit jam. Pour the banana cream on a half of the cake, arrange banana pieces and on top pour 1 cup of beaten whipping base. Put another half of the cake and cream it with banana cream and 1 cup of beaten whipping base.
