# Whisk the egg and white until the mixture reaches the consistency of pudding, add
flour, starch, baking powder, vegetable oil,
yogurt and vanilla for getting the mixture of the cake.
# Pour into a greased and
floured cup which has not a hole in the middle. Cook it at
# 356 F for 40 minutes.
# While the cake is cooking, cook 2 + 1/2 cups
milk, 3 tbsp
sugar,
rice flour and starch in thick consistency. Remove from the stove, let it cool down, and then slice the
banana finely and mix.
# Cut the cooked cake into two layers. Float the prepared cream on the first layer, and then cover the 2nd layer on the cream.
# For preparing the covering; cook 1 cup
milk, 1/2 cup water and starch with liquid consistency, remove from the stove, and add vanilla and mix. Pour all over the cake while it is still hot.
# Refrigerate for 2 hours and serve.
