Mix the sour cream, vegetable oil, vinegar and vanilla sugar. Flour mixed with baking powder. Sift. I use baking powder and vanilla sugar Dr. Oetker.

Beat the whites until fluffy foam. Continuing to whisk, add the sugar. Beat until hard peaks. Next, add one egg yolks, continuing to whisk. Add a ground to the sour cream and whisk. Of the total weight of flour to postpone one teaspoon, the remaining flour portions add to the batter, stirring gently from bottom to top.

From the ready test to set aside 4-5 tablespoons, mix with deferred teaspoon of flour, place in cooking bag or bag. To basic dough add the cocoa and stir. On a silicone Mat or good parchment to draw a white dough snowflakes. Put in a preheated 170 degree oven for 2-3 minutes. Then remove the pan, pour on top the remaining dough and bake for another 15 minutes.

With the finished cake to remove from the parchment or Mat, flip, wrap in a towel, to figure out. Leave to cool. For the cream beat the butter at room temperature with cold cream and cream cheese, add powder and vanilla sugar and whisk. Cake to deploy, coat with cream, put the banana, wrap the loaf. To remove the cooking foil in the fridge overnight. Enjoy your tea!