Ingredients:
Batter:
3 eggs
1 cup sugar
1 packet of vanilla sugar
1/3 cup milk
2 tablespoons oil
1 teaspoon peppermint extract
1 teaspoon baking soda, dissolved in vinegar
about 2 cups flour
Bring the eggs and milk to room temperature.
Frosting: custard or sour cream (or your favorite frosting).
Filling: 1.5–2 medium bananas.
Instructions
1. Beat the eggs with the regular granulated and vanilla sugar.
2. Add the milk, peppermint extract, and oil, and mix well.
3. Stir in half the flour and mix briefly; then add the baking soda and the remaining flour, mixing thoroughly.
4. Preheat the oven and prepare a small baking pan.
5. The batter should have the consistency of thick sour cream.
6. Bake at 190 degrees Celsius (375 degrees Fahrenheit) for 45 minutes.
7. Slice the bananas into rounds for the filling.
8. Cut the cake into two layers, spread frosting (I used a store-bought custard) on one layer, arrange the banana slices on top, then cover with the second layer. Decorate the top as desired (you can simply dust it with powdered sugar).
The cake has a pronounced mint flavor.
