John Myers
Ingredients for 1 servings:
- 3 eggs
- 70 g nuts
- 100 g flour
- 70 g sugar
- ½ tsp baking powder
- 3 tbsp mineral water
- 1 tbsp rum
- 7 m.-sized banana(s)
- Jam (currant)
- ¼ liter of milk
- 1 pkt. pudding powder, chocolate
- 1 tbsp nougat nut cream
- 100 g butter
- 80 g powdered sugar
- 200 g chocolate, whole milk
- 3 tbsp water
- 50 g butter
- 50 g coconut oil
- some nuts, chopped for sprinkling
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Beat the egg yolks and sugar until frothy, then beat the egg whites until stiff peaks form. Stir the remaining ingredients up to the rum into the yolk mixture, then fold in the egg whites. Spread the batter onto a baking sheet lined with baking paper and bake at 170°C for about 15 minutes. Allow to cool and then spread a thin layer of jam on top. Make a pudding from the milk and pudding mix, then allow to cool. Beat the butter until fluffy, add the hazelnut nougat and icing sugar, then slowly fold in the pudding. Place the peeled bananas, halved lengthwise, on top of the cream. Cut out the bananas with a knife and cover with chocolate glaze made from the listed ingredients. Sprinkle with nuts.
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