John Myers
Ingredients for 1 servings:
- 5 eggs, separated
- 125 g sugar
- 200 g hazelnuts, ground
- 2 pinches of baking powder
- 200g Nutella
- 4 bananas, halved
- 3 tbsp lemon juice
- 600 ml cream
- 3 bags of cream stiffener
- 100 g almond flakes
- 2 bags of vanilla sugar
- n. B. Chocolate coating
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
ideal when guests arrive unexpectedly
Beat egg whites until stiff. Beat egg yolks and sugar until thick and creamy. Fold in nuts, baking powder, and beaten egg whites. Spread into a springform pan lined with baking paper. Bake in a hot oven at 175°C for approx. 30 minutes. Halve the base horizontally. Spread Nutella on the bottom layer, drizzle lemon juice over the bananas, and place on top. Whip the cream with cream stiffener until stiff, then spread 1/3 of it over the bananas. Cover with the second layer. Cover the cake with half of the remaining cream. Pipe the rest in dots all around the cake. Roast the almonds without oil, stir in the vanilla sugar, and spread over the cake once cooled. Decorate with melted chocolate coating, if desired.
Facebook Comments