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Ingredients
Batter:
- 3 eggs
- 1 cup sugar
- 200 g flour
- 100 ml milk
- 90 g butter
- 1 packet vanilla sugar
- a pinch of salt
- 1 teaspoon instant coffee
- 1.5–2 tablespoons cocoa
Filling:
- 500–600 g sour cream
- 3–5 tablespoons sugar
- bananas
Topping:
- 2 heaping tablespoons sour cream
- 3 tablespoons sugar
- 1 teaspoon cocoa
Preparation
In the first step, beat the eggs with the sugar, a pinch of salt and the vanilla sugar. Beat for 5 minutes. Meanwhile, let the oil warm up slightly. Add the butter, milk and baking soda to the whipped egg mixture. Mix the flour with the cocoa and sift it into the batter using a sieve. Mix the batter thoroughly.
Pour it into a 20 cm pan. Before placing the batter in the pan, don’t forget to thoroughly grease the bottom so you can remove the cake easily and it won’t burn. Bake for approximately 30–50 minutes at 180 degrees in a preheated oven. When baking, keep in mind that under no circumstances should you open the oven during the first 20 minutes.
While the cake is baking in the oven, you have time to prepare the filling. Mix the sour cream with the sugar. Mix all the ingredients thoroughly; you can also simmer them briefly so the cream becomes smooth (not for long). After removing the baked cake from the oven, let it cool completely. Only then take it out of the pan and cut it into 2–3 layers.
Slice the bananas into rather thin rounds. Spread the filling on the first layer and place the bananas on it, cover with the next layer and repeat the process. When you put on the last layer, just spread cream on top of it, but do not place any bananas on it. Mix the sour cream, sugar and cocoa, stir thoroughly, pour this over the cake and let the topping drip down naturally. Then place the cake in the refrigerator and let everything firm up and dry properly. Once that happens, you can start portioning onto plates. Make some coffee to go with the cake and enjoy the moments with your family, which are so precious.
