Mikado Cake

Preheat oven to 170 degrees hot air. Mix eggs with sugar and salt for 10 minutes until foamy, add butter and continue mixing. Mix flour with cocoa, sift gradually over the egg mixture and fold in gently. Pour the mixture into a 20-22 cm springform pan and bake in the oven for about 18 min.

Let cool and cut in two.

For the cream, sprinkle the banana pieces with lemon juice.

Soak the gelatine in cold water.

Mix yogurt, curd, sugar and vanilla sugar until smooth.

Heat the gelatine in the lemon juice, dissolve and mix quickly into the yoghurt cream.

Carefully fold in the banana pieces.

Chill.

Whip the Guma Patisserie cream with 50 g of fine crystal sugar until firm. Pour into the cooler.

Place one sponge cake base in the springform pan, sprinkle with lactose and spread with the yogurt-banana cream.

Press the second sponge cake base onto the cream and drizzle it again with lactose.

Spread half of the GUMA cream on the top cake layer and refrigerate the cake.

For the chocolate glaze, bring sugar and water to a strong boil. Soak gelatine in cold water.

Heat the cream in a saucepan, add the chocolate, cocoa and butter to the cream and allow to melt.

Melt the gelatine at the end.

Mix everything well with a whisk – cool to lukewarm and pour onto the GUMA cream. Chill for at least 3 hours.

Remove the springform pan, line with the remaining GUMA cream and decorate. With mika