Banana wreath with chocolate glaze

Ingredients for 1 servings:

• 6 bananas (approx. 0.9 kg)
• 60 g butter or margarine
• 300 g sugar
• 1 lemon(s), (peel)
• 1 packet of vanilla sugar
• 4 eggs
• 500 g flour
• 1 packet of baking powder
• 5 tbsp milk
• 100 g ground almonds
• 100 g hazelnuts, ground
• Fat and breadcrumbs for the mold
• 200 g semi-sweet chocolate coating
• 50 g white chocolate coating
• 200 g whipped cream
• 1 banana(s)
• some lemon juice
• some cherries, (cherries for cherries)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 10 minutes

Peel the bananas and mash them very finely. Cream together the banana puree, butter or margarine, sugar, lemon zest, and vanilla sugar until creamy, then beat in the eggs one at a time. Mix the flour with the baking powder and fold in portions. Now stir in the milk, almonds, and hazelnuts. Grease a ring tin and sprinkle with breadcrumbs. Pour in the batter and smooth it down. Bake in an oven preheated to 175°C for about 50 minutes. Remove from the oven and let cool on a wire rack. Melt the semisweet chocolate coating in a water bath and cover the cake with it, allowing it to dry completely. Melt the white chocolate coating in a water bath and drizzle it in strips over the dark glaze. Before serving, whip the cream until stiff and arrange the puffs on the cake. Peel and slice the banana, and drizzle with lemon juice. Halve the cherries and alternate them with the banana slices to top the cream puffs.