Jacktel's Banana Cake

Ingredients for 1 servings:

• 8 eggs, separated
• 125 g sugar
• 125 g dark chocolate, melted
• 1 tbsp, heaped cocoa powder
• 2 tbsp vanilla sugar
• 125 g hazelnuts, ground
• 6 bananas
• 3 tbsp Nutella
• 3 cups of cream
• 5 points cream stiffener
• 1 cup of quark, vanilla flavor (500 ml)
• 3 points Bourbon vanilla sugar and possibly additional vanilla flavoring
• 80 g sugar
• 200 g chocolate, dark, 75%
• 70 g butter

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

with chocolate ganache coating

Beat the egg whites until stiff and refrigerate. Beat the egg yolks with the sugar and vanilla sugar until frothy. Add the ground hazelnuts and cocoa and whisk until smooth. Gently fold in the egg whites. Melt the chocolate in a double boiler, let it cool for 1-2 minutes, and then gently fold it into the egg mixture. Make sure the mixture doesn’t lose any volume. Pour the batter into a greased and floured springform pan and bake at 180 degrees Celsius (convection oven) for about 30 minutes. Remove from the oven, let it cool, and then cut it in half horizontally. Beat the cream with the cream stiffener, vanilla sugar, and sugar until stiff. Beat the quark until smooth and first mix in a little whipped cream so as not to overwhelm the rest of the cream. Then gently mix in the rest of the cream. Season to taste and add more vanilla extract if desired. The more vanilla the cream flavor, the better the cake will be. Place a cake ring around the bottom sponge layer and spread the Nutella on the layer. Slice the bananas lengthwise and layer them on top. The curve of the bananas makes it easy to layer the round sponge layer. Then spread the cream on top. Place the second layer on top. For the icing, melt the dark chocolate and beat the butter until fluffy. Let the chocolate rest for 1 minute, then combine it with the butter and stir until smooth. Pour the chocolate onto the cake and, after about 10 minutes, create a beautiful design with a wavy comb. Refrigerate for about 2 hours.