Banana Cake

Preheat the oven to 150°C fan and prepare a tart pan.

Separate the eggs. Beat the egg whites with 3 tbsp hot water until stiff, gradually add the sugar and continue beating until the mixture is glossy.

Fold in the egg yolks briefly. Mix the flour and baking powder and fold in only briefly until no dry flour remains.

Pour the batter into the tart pan and bake for about 15 minutes. Then remove and let cool completely.

For the cream, cook a vanilla pudding with 400 ml milk according to the package instructions and let it cool slightly.

Soak the gelatin sheets in cold water for about 10 minutes, squeeze them out and dissolve completely in the still-warm (not boiling) pudding.

Mash the ripe bananas and mix with lemon juice.

Stir the quark with 3 tbsp sugar until smooth, fold in the banana mixture and finally work in the vanilla pudding.

Melt the couverture and spread it thinly over the surface of the cooled sponge.

Pour the cream into the pan on top of the sponge, smooth it out and let it set in the refrigerator.

Decorate as desired with whipped cream or additional couverture and serve chilled.