Banana – Nutella – Hazelnut – Cake a la Mäusle

Ingredients for 1 servings:

• 2 bananas, very ripe (preferably overripe) about 250 g net
• 1 tbsp rum
• 100 g butter, melted
• 100 g cane sugar (brown sugar)
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 egg yolks
• 8 tbsp cream
• 140 g Nutella (nut nougat cream)
• 200 g hazelnuts, ground
• 50 g cornstarch
• 1 pack of cream of tartar baking powder
• Butter, for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

nice and moist and chocolatey – without flour – food combining baking recipe

Line a 26 cm springform pan with parchment paper (clamp the paper into the base) and grease the sides with butter. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Peel the bananas, cut out any brown bits, mash them very finely with a fork, and stir in the rum. Cream the butter with the sugar, vanilla sugar, and salt until fluffy. Combine the egg yolks with the cream, add to the butter mixture, and beat until fluffy and creamy. Stir in the hazelnut spread, the rum-infused bananas, and the ground hazelnuts. Combine the cornstarch with the cream of tartar and mix quickly. Immediately pour the batter into the prepared springform pan and level the surface. Place parchment paper on the oven rack (if the springform pan isn’t 100% airtight, fat will drip into the oven) and bake for about 35 to 45 minutes (use a toothpick to test it—don’t be alarmed by the soft surface). Allow to cool thoroughly in the pan (until it’s “stable”). Loosen the cake edges all around with a knife and remove the springform pan. Turn out onto a cake plate, carefully peel off the paper (moisten it slightly if necessary), and cut into 16 pieces with a very sharp knife. Tip for chocoholics: If you want it even more chocolatey or want to dress up the cake for a cake buffet, cover it with a chocolate cream glaze. To do this, heat 100g of cream with 1 teaspoon of sugar, melt 100g of dark chocolate in it, and finally fold in 1 teaspoon of butter. Allow to cool briefly until the glaze thickens slightly and then drizzle over the cake (do not apply with a brush). Once the glaze has cooled, decorate the cake with chocolate decorations. The cake tastes great both lukewarm (for dessert or afternoon coffee) and cold (the next day). Note: You can’t really taste the bananas. However, they make the cake nice and moist and soft. Those who don’t follow separate foods can use whole eggs instead of the egg yolks and cream.