For the milk banana cake, grease the springform pan. Beat three eggs with three tablespoons of water in a food processor for a few minutes, then add sugar.
Mix flour and baking powder through a sieve and fold in. Pour the batter into the springform pan. Bake for 20 minutes at 175 °C.
Peel bananas and cut half of them into slices. Cut the remaining banana halves in half lengthwise. Sprinkle all banana pieces with lemon juice. Coarsely chop chocolate and liquefy in water bath.
Separate the remaining eggs. Mix butter and vanilla sugar, add yolks one by one and pour in cooled chocolate.
Beat egg whites until stiff and gently fold in. Whip the cream with cream stiffener. Turn cake out onto a plate, but do not remove deb ring.
Spread bananas on bottom, then spread whipped cream on top, then spread chocolate mixture on top. Put the milk banana cake in the refrigerator for at least three hours.
Preparation Tip:
Decorate the milk banana cake with milk hearts and banana slices.
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