Layered chocolate banana cake with hazelnuts

Ingredients for 1 servings:

• 250 g butter or margarine
• 80 g sugar
• 100 g cane sugar
• 1 packet of vanilla sugar
• 4 eggs
• 270 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 60 g hazelnuts, ground
• 4 tbsp cocoa
• 2 m.-large banana(s), ripe
• 4 tbsp maple syrup
• Fat for the mold
• 150 g cream
• 150 g dark or milk chocolate
• 1 tsp coconut oil, optional
• 500 g low-fat curd cheese
• 500 g mascarpone
• 100 g sugar
• 1 tsp vanilla sugar
• 1 tsp lemon juice
• ½ pack of chocolate shavings
• 2 m.-sized banana(s)
• 1 tbsp maple syrup
• 3 tbsp lemon juice
• Hazelnuts, chopped for decoration
• Chocolate decoration (small chocolate plates)

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 55 minutes

from a 24cm springform pan

Line a 24 cm springform pan with baking paper and grease the sides. Preheat the oven to 160°C (fan/convection oven). Separate the eggs. Beat the egg whites until stiff peaks form. Then, in a bowl, beat the butter or margarine, sugar, vanilla sugar, and egg yolks until fluffy. Mix the baking powder with the flour, hazelnuts, and salt, add the cocoa powder, and stir everything into the egg mixture. Mash the peeled bananas with a fork, add the maple syrup, and stir into the batter. Then fold in the stiff peaks form the egg whites. Bake the cake in the hot oven for 45-50 minutes. Test with a skewer and, if no crumbs stick, remove the base. Let it cool for about 15 minutes and then remove it from the pan. Let the base cool completely on a wire rack. Then, cut the cold cake into 3 equal layers. While the cake is cooling, you can begin preparing the ganache. To do this, bring the cream to a boil in a saucepan, turn off the heat, and add the chopped chocolate to the cream. Stir the mixture until there are no lumps and the mixture is nice and smooth. If you like, you can add a teaspoon of coconut oil for extra shine. Set the pan with the ganache aside. For the cream, mix the quark, mascarpone, lemon juice, sugar, and vanilla sugar. Put a little less than half of the cream into a separate bowl and fold in the chocolate shavings for the filling. The cream without the shavings is for spreading on the finished cake. Mash the peeled bananas and mix with lemon juice to prevent the bananas from browning. Then mix the bananas and maple syrup. Spread half of the chocolate shavings on the first of the three cake layers. Once smooth, spread half of the banana-maple syrup mixture over the cream, leaving a good centimeter of space around the edge. Then place the second layer on top and proceed as before. Place the third layer on top and use about 2/3 of the cream, without any shavings, to cover the cake. Place the cake in the refrigerator briefly to set. Then spread the remaining cream so that the cake crumbs are no longer visible. Chill the cake again in the refrigerator for about 10 minutes so that the ganache sets well on the cold cream. In the meantime, the ganache should have cooled enough that it drips from the spoon in slightly thick drops. In my version, I “dipped” the ganache. To do this, take a teaspoon and carefully start spreading the ganache around the edge of the cake, ensuring it runs over the edge. Then spread some chocolate ganache in the center of the cake and smooth it down. Place the remaining ganache in a piping bag and decorate the edge of the cake. Decorate the cake with hazelnuts and chocolate slices, if desired.