preparation
Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with icing sugar and a pinch of salt until foamy. Then stir in the water and oil.
Mix the baking powder with the flour and cocoa and stir into the mixture. Finally, fold in the egg whites loosely with a whisk. Spread the
dough on a baking tray (approx. 37-40 cm) lined with baking paper and bake in a preheated oven at 180°C with top and bottom heat for approx. 30 minutes. Then let the cake cool.
In the meantime, you can prepare the cream. To do this, beat the whipped cream until stiff. Stir the Qimiq vanilla until smooth, then add the sugar and vanilla sugar and mix. Then
fold in the whipped cream. Peel the bananas and cut into slices. Now spread the apricot jam on the cooled cake and place the banana slices on top. Then spread the Qimiq cream on top.
Put the cake in the fridge and let it cool for about 1 hour.
Then melt the chocolate glaze in a water bath and spread it on the banana cake. Put it back in the fridge to cool.
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