Giotto cake with nut cream and bananas

Ingredients for 1 servings:

• 5 eggs
• 125 g coconut blossom sugar
• 1 pinch of salt
• 150 ml sunflower oil
• 250 g oat flour
• 125 g hazelnuts, ground
• 2 tsp cream of tartar baking powder
• Fat for the mold
• 600 ml cream
• 1 pack of cream powder for nut cream
• 125 ml water, lukewarm
• n. B. Banana(s), approx. 2 – 3
• n. B. Confectionery, Giotto or similar nut confectionery, 12 – 16 pieces

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Whisk the eggs, coconut blossom sugar, and a pinch of salt in a food processor until thick and foamy, then slowly add the oil to the running processor. Mix the oat flour, hazelnuts, and cream of tartar and stir in. Pour the batter into a greased 28cm springform pan and bake in a preheated oven at 180°C (top/bottom heat) for about 40-45 minutes. Do the skewer test! Let the cake cool completely. This is best done in the pan. Cut in half down the middle. Place the bottom half on a cake plate and secure a cake ring around it. If the top of the cake is too domed, place the top cake piece, domed side down, in the cake ring and use the smooth side as the top. Peel the bananas and cut into pieces/slices. Whip the cream until stiff peaks form. Mix the powder for the nut cream with the warm water according to the package instructions, then stir in the cream. Spread one-third of the nut cream on the cake base, arrange the banana slices on top, then add another third of the nut cream and smooth it down. Place the second layer on top. Place the remaining nut cream in a piping bag fitted with a star nozzle and pipe 12 or 16 tufts of frosting onto the cake, depending on how many slices you want to make. Place the number of sweets on the tufts, depending on the number of slices you want to make. Refrigerate everything for about 3 hours, then remove the cake ring.