John Myers
Ingredients for 1 servings:
- 100 g dark chocolate, finely grated
- 80 g butter
- 80 g sugar
- 1 packet of vanilla sugar
- 5 egg yolks
- 5 egg whites
- 200 g hazelnuts, grated
- 1 tsp baking powder
- 2 tbsp rum
- 5 banana(s), ripe, peeled
- 4 cups whipped cream
- 1 pack Dr. Oetker paradise cream (vanilla)
- 100 g whipped cream
- 150 g dark chocolate
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with chocolate
Mix the batter ingredients well. Finally, beat the egg whites until stiff and carefully fold in. Pour the batter into a prepared 26 cm springform pan. Bake in a preheated oven at 175°C (top/bottom heat) for about 20 minutes. Allow the cake to cool. For the topping, beat the whipped cream together with the Paradiescreme until stiff. Place a cake ring around the sponge cake base and cover with the whole bananas. Spread the vanilla cream on top. For the chocolate glaze, melt the chocolate in the cream and, once cooled slightly, pour it over the cake. Tip: If you like, you can also use Paradiescreme chocolate and spread the cream in a dome shape on the base.
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