John Myers
Ingredients for 1 servings:
- 6 eggs, size M
- 125 g sugar
- 200 g hazelnuts, ground
- 2 pinches of baking powder
- 3 cups whipped cream
- 2 packets of vanilla sugar
- 1 point cream stiffener
- some hazelnut nougat cream, slightly warmed
- 4 bananas
- 1 pack of almond flakes
- e.g. chocolate glaze or egg liqueur as topping
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
For banana and almond lovers
Preheat the oven to 150°C-160°C. To prepare the batter, separate the eggs. Beat the egg whites until stiff. Beat the egg yolks and sugar until frothy. Add the nuts and baking powder, fold in the beaten egg whites, and bake for about 30 minutes at 150-160°C fan oven. Then let the base cool briefly. Halve the cooled base. Briefly heat the hazelnut-nougat cream in the microwave and then spread it on the halved base. Then halve the bananas lengthwise and cover the base with them. For the filling, whip the cream with cream stiffener until stiff and add the vanilla sugar. Spread this mixture over the bananas, place the second base on top, and spread the cream on top. For the topping, toast the flaked almonds with butter and vanilla sugar until golden brown and decorate the cake with whipped cream, chocolate glaze, or advocaat. Let your creativity run wild when decorating.
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