Chocolate Banana Cake

Preheat the oven to 170 °C top/bottom heat and line a springform pan (approx. 26 cm) with baking paper without greasing it.

Place 4 Eggs and 100 g sugar in a mixing bowl and beat with a hand mixer until very foamy, almost stiff. Mix 100 g flour and 50 g cornstarch and carefully fold in with a whisk.

Pour the batter into the prepared springform pan and bake in the preheated oven for approx. 20 minutes. Remove the sponge base and let it cool completely.

Soak 5 Blatt gelatin in cold water.

Place 500 g milk, 40 g sugar and 1 Pck. vanilla pudding powder in a saucepan and bring to a boil while stirring constantly, then simmer for approx. 7 minutes over medium heat. If the milk comes straight from the refrigerator, extend the cooking time slightly.

Squeeze out the soaked gelatin and stir it into the still hot pudding until it has completely dissolved. Transfer the pudding and let it cool.

While the pudding cools, halve 4-5 bananas lengthwise and distribute them on the cooled sponge base.

Whip 200 g well-chilled cream until stiff.

Stir 250 g quark into the cooled pudding mixture, then carefully fold in the whipped cream.

Place a cake ring around the cooled base with the bananas.

Spread the pudding-quark-cream mixture onto the base with the bananas and smooth it out.

Break 100 g dark chocolate into small pieces and melt in a saucepan over gentle heat. Let the melted chocolate cool slightly and then carefully spread it over the pudding cream.

Chill the cake in the refrigerator for at least several hours, preferably overnight, before releasing it from the cake ring and cutting it.