Separate 4 eggs, beat the egg whites with 120 g sugar until stiff. Mix the egg yolks briefly and fold into the egg whites. Mix 1 pck.
chocolate pudding powder, 80 g flour and 1 tsp.
baking powder, sift and fold in loosely. Pour the dough into a 26 springform pan (lined with parchment paper) and bake at 200° C top and bottom heat. After cooling, cut through once. Soak 10 sheets of gelatine.
Mix 250 g mascarpone, 200 g mocha yogurt, 1 vanilla sugar, 50 g sugar and 4 cl coffee liqueur.
Squeeze out the gelatine and dissolve. Blend the liquid gelatine into the cream. When the mixture starts to gelatinize, fold in 400 g of stiffly whipped cream. Spread a quarter of the cream on the base. Peel 3 bananas, cut into slices and spread on top. Spread another quarter of the mixture on top and place the second cake layer on top.
Spread the rest of the cream on the cake. For the decoration, whip 250 g of cream until stiff. Divide the cake and decorate each piece with cream. Decorate with chocolate bananas and chocolate flakes.
